June 29, 2009

Classic Grilled Brats

With the 4th coming up - it's time to fire up the grill.

And what's better than to start off with the #1 classic, grilled dogs.
First up is the Bratwurst, famous not only in Wisconsin but all around the states. This is how our northern kin do it:

Classic Brats
  • 1/4 cup butter
  • 2 medium onions, sliced into thin rings
  • 4 garlic cloves, finely chopped
  • 3 to 4 -12 oz cans cheap beer -my kin prefer Pabst Blue Ribbon
  • 8 bratwurst links
  • 8 hoagie rolls
Prepare the grill for a medium-hot fire. Place the butter in a medium grill pan or a disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic and cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat area and keep the onion mixture warm. Place the brats on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve. With tongs, place the bratwurst in the rolls. Serve with the onions and garlic, add mustard and pickle spears if desired.

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