Beer Bratwursts
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
57
Spice
45
Sweetness
46
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 large
Onion (cut into wedges)4 cloves
Garlic (smashed)1 tsp
Caraway Seeds4 tbsps
Unsalted ButterDirections:
1
Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes
2
Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes
3
Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour
4
Preheat a grill to medium high
5
Transfer 2 cups of the cooking liquid to a small saucepan over medium heat
6
Add the butter and bring to a boil; cook until the butter melts, about 1 minute
7
Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes
8
Serve on rolls with mustard and other toppings
9
Sweet-and-Sour Onions Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes
10
Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds
11
Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute
12
Let cool completely
13
Bell Pepper Relish Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped
14
Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl
15
Add the vegetable mixture; toss to coat
16
Smoky Beer Cheese Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth
17
These toppings also taste great on burgers or hot dogs
18
Photograph by Con Poulos