Baseball is back! And while the weather isn’t exactly cooperating around much of the junior and senior circuits this weekend, we can still think summertime, hot weather, and bratwurst sizzling on the grill. From personal experience, I know beer brats are the absolute best – my husband makes terrific brats – and he just does it from memory. This recipe I found on www.sofabfood.com looks a lot like what he does, so you’re welcome, I’m passing it on for my favorite tailgating following.
- 1 large onion
- 1 pound uncooked bratwurst
- 2 tablespoons butter
- 2 cans of beer
- Buns, for serving
- Mustard, for serving
- Peel and slice the onion in 1/2-inch thick rings.
- In a medium pot, place the onion, bratwurst, and butter. Cover with the beer and bring to a boil. Lower to simmer and cook, uncovered, for 15 minutes, or until brats are cooked through.
- Strain the liquid, reserving onions and brats. Brats may be grilled immediately, or refrigerated until ready to grill.
- When ready to grill, preheat grill on high. Cook brats on all sides until dark golden and warmed through.
- Serve on buns with reserved onion and mustard.
Home Chef Tip: Too cold to tailgate? Want to “homegate”? You can brown these brats up in a skillet over medium heat after boiling and serve.