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:

  1. Used cheddar bratwursts from a local butcher and VBC Summer Love as that’s what I had on hand

  2. Would definitely try this with a Marzen ale in future

  3. Kind of missed mustard, but the garlic/butter spread was a great addition

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