Recipe: Parboiling and Grilling Brats (bratwurst)

PARBOILING AND GRILLING BRATS

1 medium sweet onion
1 tablespoon butter, or as needed
24 ounces beer*
2 garlic cloves, crushed
3 peppercorns, cracked
19 3/4 ounces bratwurst links (5 links)

Cut a medium sweet onion into thin slices and saute in butter on stovetop or better yet, in a disposable foil pan on grill grate over the flames to keep the cooking away from the kitchen in hot weather.

When onions are caramelized, add a couple of cans of beer, a clove or two of garlic (slightly crushed) plus a couple of cracked peppercorns. Cover with foil to bring beer to a boil, then add brats and extra beer if needed so the links are covered in brew.

Slow simmer links for 10-12 minutes or until internal temperature of brats reach 180F. Be sure to not overcook

Remove sausages from the beer or broth bath, and place them directly on the grill over medium heat. Turn frequently using tongs, being careful not to puncture the casings. The key to grilling brats and other sausages is 'slow and low. Keep a close eye on brats to ensure they don't char. When brats are golden brown and slightly crisp on the outside, they're done.

*For non-alcoholic tastes, substitute a low-salt chicken or pork stock, or spring water for beer, perhaps with a hint of honey if you favor its sweetness.

Servings: 5
Source: Johnsonville Sausage (Wisconsin)