The Washington Post, June 8, 2005
This method assures tender bratwurst without tough skin. The brats taste great on toasted sausage rolls.
8 to 10 servings
Ingredients:
Directions:
When ready to cook the bratwurst, prepare the grill. If using a gas grill, preheat it to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
(For charcoal grilling, build a fire that will stay quite hot for at least an hour.)
Place the butter in a shallow, heavy-duty aluminum foil pan on one side of the grill, and place the bratwurst links on the other side of the grill, directly on the grate. When the butter melts, add the onion and stir occasionally, about 7 minutes, until the onions are soft. Pour in the beer.
Meanwhile, turn the bratwurst as needed until they are nicely browned. (Don't worry about them being undercooked; they will finish cooking in the pan.) Add them to the pan, cover with aluminum foil and cook, about 15 minutes.
Remove the foil cover and continue to cook the bratwurst, letting the liquid in the pan reduce until it's at least halfway gone, about 15 minutes. Transfer the bratwurst to a platter. Serve warm with a spoonful of the juicy onions and some mustard, if desired.
Adapted from "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe (St. Martin's Griffin, 2005).
271 calories, 26g fat, 12g saturated fat, 55mg cholesterol, 238mg sodium, 3g carbohydrates, n/a dietary fiber, n/a sugar, 5g protein.
