Hot off the Grill
Olsen, Barbara
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La Belle Cuisine - More Pork Recipes

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Grilled Bratwurst

 "To retain respect for sausages and laws,
one must not watch them in the making."
~ Otto von Bismarck

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Grilled Bratwurst


Heartland: the Best of
the Old and the New
from Midwest Kitchens
by Marcia Adams, 1991, Clarkson Potter

Makes 4 Sheboygan-size servings

“Sheboygan claims to be the sausage capital of the world and no one quarrels
with that. Their specialty is bratwurst… In comparison to their first cousin,
the hot dog, ‘brats’ are pale in color and contain a mixture of veal and pork.
The fresh ones are better than the precooked ones, so do look for those at
your butcher.
Beer goes well with bratwurst right from the start; marinate them overnight
in beer. Be careful not to puncture them or you will lose the good juices
during grilling.”

8 bratwurst
1 1/2 cups beer
1 1/2 tablespoons vegetable oil
2 large onions, coarsely chopped
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon paprika
1 bay leaf

Place the bratwurst in a shallow glass dish. Pour in the beer, cover, and refrigerate overnight.
Preheat the grill or broiler. In a medium saucepan heat the oil. Add the
onions and cook over medium heat until the onions are lightly browned,
about 4 minutes. Add the brown sugar, vinegar, Worcestershire sauce,
salt, paprika, and bay leaf. Remove the bratwurst from the beer and
add the beer to the onions.
Cook the beer mixture over medium-high heat for 5 minutes.
Meanwhile, grill or broil the bratwurst about 7 to 9 inches from
the heat for about 20 minutes. Turn with tongs, not a fork, so the
bratwurst don’t get punctured and the juices escape. Baste with the
sauce during the last 5 to 10 minutes. Serve with sweet hot mustard
and, of course, beer.