GrillGerman
Grilled bratwurst
Simmer in beer and onion, then the grate. Do not nuke them over a flare-up until they split.
Made it?
40 min · 25 min hands-on · pull 160°F · rest 3 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- bratwurst8 (2 lb)
- onions, sliced2
- beer1
- and mustardbuns
Method
- 1
Onions and beer in a pan on the cool side or the stove. Brats in, simmer 15 minutes. Do not boil hard.
- 2
Hot grate to brown, 2–3 minutes a side. 160°F.
- 3
Onions on the bun. Mustard. If they split, the grate was too hot.
If you don’t have it
- bratwurst → sausage. Keep the same pull. Leaner cooks faster and dries sooner.
- bratwurst → What you actually have, if it is the same muscle family. Raw brats need the simmer. Pre-cooked only need the grate.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making buttermilk biscuits.
While gravy happens, or a ham comes out. Flour, baking powder, cold butter, buttermilk. Fold, stamp, 425°F.
25 min
- With this dish, try making cucumber-onion salad.
Anytime. Better after 20 minutes in the vinegar. Thin cucumber, thin onion, vinegar, a pinch of sugar, salt.
15 min