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!



by 2  people


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Servings: 4
Prep Time: 15 mins
Related Categories: Bratwurst, Grilling, Pork, Sausage
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Ingredients
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    4   
    fresh bratwursts (about 12 ounces total)
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    1  12  ounce can 
    beer
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    10   
    whole black peppercorns
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    1   
    large onion, sliced and separated into rings
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    1   tablespoon 
    margarine or butter
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    1 1/2  teaspoons 
    caraway seed
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    2   tablespoons 
    white wine vinegar
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    1   teaspoon 
    Worcestershire sauce
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    4   
    frankfurter buns, split and toasted
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    Coarse-grain brown mustard

Directions
1.
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.
2.
Meanwhile, in a small skillet cook onion in hot margarine until tender but not brown. Add caraway seed and cook 5 minutes more. Stir in the vinegar and the Worcestershire sauce.
3.
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.
Nutrition information
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
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Bavarian Bratwurst
Bavarian Bratwurst

Cooking the bratwurst in beer before grilling tenderizes the casings and ups the flavor value.

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