Recipe Details

Grilled Bratwurst with Onions Braised in Beer and Mustard

Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 4-oz bratwurst, (fresh, cooked or smoked varieties)
2 tablespoons bacon fat, lard or olive oil
3 cups onion, thinly sliced
1/8 teaspoon sugar
12 ounces beer, dark or amber
2 bay leaves
2 tablespoons coarse-grained mustard
4 hoagie buns, OR Italian rolls, split

Cooking Directions


Heat 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.

Grill 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.

Serves 4.

Serving Suggestions

Adapted from Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000. Brats and beer are a great combination. Serve with German Potato Salad and in seasoned fruit for your next get together.

Nutrition Information

Calories: 620 calories
Protein: 22 grams
Fat: 40 grams
Sodium: 1023 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 15 grams
Carbohydrates: 36 grams
Fiber: 3 grams

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About the Cut: Sausage

Sausage is seasoned ground pork that is often enclosed in a casing. The ground pork used for sausage can come from a variety of cuts of pork including the shoulder butt and the loin. Sausage may be fresh, smoked or cured.


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Sausage has the capacity to blend well with a variety of herbs, spices, fruits and vegetables. Different ingredient combinations also yield ethnic sausage varieties, including Andouille (French/Cajun), Bratwurst (German) and Chorizo (Mexican and Spanish).


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Butcher's Tips

Sausage is a highly versatile type of ground pork. Supermarkets offer a variety of pre-seasoned and ready-to-cook options that are perfect for breakfast or the grill. Adventurous home cooks also may choose to prepare homemade sausage by combining ground pork with their choice of seasonings.


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