Recipe: Sheboygan-Style Beer-Soaked Brats

SHEBOYGAN-STYLE BEER-SOAKED BRATS

4 cups beer (not dark)
1/4 cup Bavarian mustard
2 tablespoons ketchup
4 large onions, divided use
12 uncooked bratwursts
6 hard rolls, halved and well-buttered

In a large, deep, heavy skillet stir together beer, mustard and ketchup.

Cut one onion into thick slices and add to beer mixture with the bratwursts. Bring beer mixture to a boil and in it simmer bratwursts 20 minutes, uncovered, turning occasionally.

Prepare grill.

Remove bratwursts from beer mixture, discarding mixture. Cut remaining three onions into thick slices, keeping slices intact.

Grill bratwursts with onion slices on an oiled rack set 5-6 inches from heat, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.

Put a pair of "brats," cut in half lengthwise and stacked, on each roll. Top brats with grilled onion, dill pickles and mustard.

Servings: 6
Source: Gourmet, July 1996