Grilled German Bratwurst
The Junior League of Chicago, Illinois
The Midwestern Junior League Cookbook | Soupçon
4 bratwurst
Cooking oil
1-1/2 cups chopped onion
1 12-ounce bottle beer
2 tablespoons butter
1/2 teaspoon onion salt
4 frankfurter buns
1/2 cup shredded sharp cheddar cheese
4 slices bacon, fried and crumbled
Brown bratwurst over medium heat in a little oil. Add onion and beer. Simmer, uncovered, for 20-30 minutes.
Stir together butter and onion salt; spread on buns.
Make a lengthwise cut in each bratwurst to within 1/2 inch of end and spoon on drained cooked onion; sprinkle with cheese. Place in a foil “boat,” leaving sides open. Broil 4 inches from heat for 2 minutes. Top with crumbled bacon.
This dish can be done ahead except for the final heating, which can also be done on an outside grill; put bratwurst on a baking sheet and cover grill a few minutes. Watch so they do not burn on the bottom.
Serve with German potato salad.
Yield: 4 servings
Notes:
Used cheddar bratwursts from a local butcher and VBC Summer Love as that’s what I had on hand
Would definitely try this with a Marzen ale in future
Kind of missed mustard, but the garlic/butter spread was a great addition