- Yield 10 servings
- Prep 15 mins
- Cook 25 mins
It's summer in the Midwest and the brats are sizzling—this time, in some of Milwaukee's finest!
Some regions swear by the potato roll over the Kaiser. They might have something there: It's a sweeter, softer roll — just right for sopping up brat juices.
- 10 bratwurst sausages (about 2 pounds)
- 2 cups onions, chopped
- 2 cans beer
- 10 crusty Kaiser-style rolls, split in half
- Brown mustard
- Heat a charcoal or gas grill to medium (350F).
- Put brats in a large pot, add onions, beer and enough water to cover brats. Bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently 15 to 20 minutes. Don’t let the liquid boil, or the brats might burst.
- Using tongs, remove brats from liquid. Oil the grill grate. Place brats on grate and cook, turning every few minutes with tongs, 10 to 15 minutes or until nicely browned and sizzling.
- Put brats in rolls and serve immediately with mustard. Serves 5 to 10.
Recipe adapted from Cookout U.S.A., by Georgia Orcutt and John Margolies (Chronicle Books, http://www.chroniclebooks.com, 2006).