So, YEH. I have a confession.
And it’s a big ‘un (for these parts, anyway).
I could really take or leave – and usually would choose to leave – brats.
they’ve been boiled in beer and butter and onion prior to being grilled. Then, they are a mighty-fine dinner on a lightly toasted French roll with mayo, mustard, and stuff.
Good thing it’s an easy-peasy method…
•36 oz beer
•1 large sweet onion
•1/2 stick butter
•12 brats – or your sausage of choice
Note: I scaled back the recipe this time, because it was just the two of us, and I only used five Polish sausages.
Chop the onion coarsely and add to a large pot with the butter.
Add your brats (or Polish, or whatever type of sausage you’ve chosen) and pour on beer to cover the sausages.
Bring to a boil, then reduce the heat and simmer until the brats (or Polish, or whatever type of sausage you’ve chosen) are cooked through.
Remove the sausages from the cooking liquid, but don’t toss that liquid just yet!
Add the cooked sausages to your prepared grill and cook until you have nice markings on all sides. Go ahead and add some of the onion slices and mebbe a drizzle of the beer and butter liquid while grilling.
This last bit is an option, but a nice one, I think… just before pulling your brats (or Polish, or whatever type of sausage you’ve chosen) off the grill, top ’em with a bit of cheese, in this case a nice Provolone and let it melt before serving.