Ingredients: |
Ingredients: There are three steps to this method - simmering, grilling, and holding. To cook 10 brats, you'll need:
10 brats (obviously)
2-12 ounce bottles or cans of beer – 3 or 4 depending on how many you drink
1 large onion
10 brat buns
My Holding Sauce (see recipe below)
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Directions: |
Directions:As you wait for the grill to get ready, put 2 beers in a pot, drink one yourself. Throw in a chopped onion and the brats. If you need more liquid to cover the brats, add water. Bring the beer to a simmer (Don't let it boil - ever! When steam begins to rise from the top of the liquid, it's just right. Boiling will cause the brats to burst). Simmer the brats for 20 minutes. Throw out the beer/onion mixture. Now it’s time for another beer.
When the grill is ready place brats on the grill 7-9 inches above the coals. If using a gas grill place the brats directly on the grill.
Use tongs to turn the brats often until golden brown on all sides, about 10-15 minutes if you have pre-simmered them. Cover grill between turns.
Flare-ups can quickly ruin your brats, turning them a hellish shade of black. Treat the brats with care. Don't puncture them or squeeze them too hard. If you see a flare-up developing, quickly move brats away from the flames if you can, immediately close grill cover and close vents for a minute or so.
Savory Beer Sauce
For 10 brats:
2-14.5 ounce cans stewed tomatoes
2 bottles or cans beer – 3 or 4 depending on how many you drink
1 large onion, chopped
1 green pepper, chopped
1 tablespoon brown sugar
Mix ingredients and bring to a simmer. Hold grilled brats in sauce until ready to eat. Do not let sauce boil.
Try dressing your brat with this sauce instead of ketchup. Add a bit of brown mustard, if you like. |
This recipe for Gerry's Brats is from