Bratwursts
This is an approximation of a recipe for bratwurst that my dear friend Dr. B made for his family and friends. He has left us, but I know that I’ll have a hankering for one (or two) of these bratwursts once the Packers start playing again this fall. I never got to watch Dr. B […]
This is an approximation of a recipe for bratwurst that my dear friend Dr. B made for his family and friends. He has left us, but I know that I’ll have a hankering for one (or two) of these bratwursts once the Packers start playing again this fall. I never got to watch Dr. B make the recipe, but I think it went something like this. As much as I loved him, I won’t be cheering for the Packers, but I will be thinking about what a great man I had the honor and pleasure to know.
2 yellow onions, thinly sliced
2 tablespoons unsalted butter
4 bottles beer
1 package Johnsonville Brats
Mustard
Saute onions in butter until softened and transparent. Set aside half.
Heat grill to medium high.
In a large saucepan, bring the beer to a simmer and add half the onions. Add brats and simmer about 10 minutes. Drain brats from liquid. Transfer brats to the grill and brown lightly on all sides, about 5 minutes. Serve in warm rolls with a bit of cooked onion and mustard.
