Recipe Details

Grilled Brats with Onion Relish

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 bratwurst, uncooked
2 slices bacon, cooked and crumbled
1 tablespoon olive oil
1 large onion, sliced
1 12-ounce can beer
1 teaspoon brown sugar, firmly packed
1/4 cup bread and butter pickles
1 teaspoon thyme leaves, chopped

Cooking Directions


In large deep skillet, heat olive oil over medium high heat and add onion. Sauté, stirring frequently, until very soft, about 8-10 minutes. Add beer and brown sugar and cook over medium high heat until liquid evaporates, about 10 minutes, stirring occasionally.

Continue cooking until the onion turns a golden brown, stirring constantly. Stir in bacon, pickles and thyme. Season with salt and pepper.

Prepare a medium hot fire in grill. Grill bratwurst directly over heat, turning, until evenly browned, about 5-7 minutes and to an internal temperature of 160 degrees F. Remove from grill and top with onion relish.

Makes 4 servings

Note: The onion relish can be made ahead and reheated. Store it in the refrigerator. Serve it warm or at room temperature

Serving Suggestions

Bratwursts get dressed up with this sweet onion relish.  The onion relish can be made ahead of time and reheated when ready to serve.

Nutrition Information

Calories: 400 calories
Protein: 14 grams
Fat: 30 grams
Sodium: 860 milligrams
Cholesterol: 65 milligrams
Saturated Fat: 10 grams
Carbohydrates: 12 grams
Fiber: 1 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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Grilled Brats with Onion Relish
by anonymous 10/08/2013
This recipe is easy and very good. It has become a go recipe.