Brats and Beer
Beer and bratwurst are the usual fare at local events in Germany, and the tradition is now an American crowd-pleaser too!
Recipe from Better Homes and Gardens
4 fresh bratwursts (about 12 ounces total)
1 12 ounce can beer
10 whole black peppercorns
1 large onion, sliced and separated into rings
1 tablespoon margarine or butter
1 1/2 teaspoons caraway seed
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 frankfurter buns, split and toasted
Coarse-grain brown mustard
Use a fork to prick several holes in the skin of each bratwurst. In a saucepan combine bratwursts, beer, and peppercorns. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until bratwursts are no longer pink. Drain.
Grill bratwursts on an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until skins are golden, turning frequently (170 degrees F). Serve bratwursts on buns with mustard. Spoon onion mixture over bratwursts. Makes 4 servings.
Per Serving: cal. (kcal) 362, Fat, total (g) 20, chol. (mg) 34, sat. fat (g) 6, carb. (g) 28, pro. (g) 12, sodium (mg) 585, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products