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Pickerel Lake Bratwurst Recipe

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This recipe for Pickerel Lake Bratwurst is from The Bernardy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Johnsonville (or Amor) brats in numbers appropriate to feed the crew.
1-2 large sweet onion-sliced
Dollop of butter
1 to 2 large beers of your liking - it does matter. A dark beer instills a deeper flavor while a lager adds a lighter one, a hoppy beer-a hoppy flavor, etc.
Buns
Directions:
Directions:
Prepare the grill. You want a medium heat if possible. Place the brats leaving room enough for an aluminum pan large enough to accommodate all the sausages, the beer and the onion. Put the pan on the grill too. Chuck in the butter and, once melted, add the onion slices. Saute, stirring often. keep turning the brats until the skin is cooked brown and starts to split. They do not need to be cooked through. As the onion approaches translucence, and a bit golden in color, pour the beers into the pan and cover with tin foil. As each sausage becomes cooked on the outside all the way around lift it off of the grill and drop into the beer and onions. Once all the brats are in the beer, pinch down the foil, maybe put a slit in the top, cover the grill and let them simmer for 20 to 30 minutes. Slide to the side of the grill to keep warm while you toast the buns. Serve each bratwurst in a bun with fork or two full of the onions from the beer, a hearty mustard and ketchup if you need it.

 

 

 

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