Grilled Bratwurst with Onions Braised in Beer
The word bratwurst translated from German means fry (brat) sausage (wurst).
In the 1920's, in Sheyboygan, Wisconsin, local butchers would take orders for the bratwurst for pick up on a particular day. Not having reliable refrigeration and the high fat content of the fresh sausage made it necessary to cook it immediately. Most of the fat comes out in the cooking process, leaving a delicious and juicy sausage.
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- 4-oz bratwurst, (fresh, cooked or smoked varieties)
- 2 Tbsp
- bacon fat, lard or olive oil
- 3 c
- onion, thinly sliced
- 1/8 tsp
- 12 oz
- beer, dark or amber
- bay leaves
- 2 Tbsp
- coarse-grained mustard
- hoagie buns, or italian rolls, split
1Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
2Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees F. on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions. -