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!
Prep Time:
15 mins
Total Time:
42 mins
Servings:
Makes 4 servings.
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
Calories 362, Total Fat 20 g, Saturated Fat 6 g, Cholesterol 34 mg, Sodium 585 mg, Carbohydrate 28 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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