Beer and Brats

Submitted by quick meal

"This is a recipe I used over the summer during a cookout. The smell this put throughout the house prior to putting the brats on the grill was insane. Everyone loved these and wanted to know how they were made. I suggest you use a dark beer that you actually like to drink because these are flavored by the beer.I have posted the Red Cabbage Sourkraut seperately. I hope you enjoy!"

 

• Ready In: 50mins
• Ingredients: 8
• Yields: 12 brats
• Serves: 12

ingredients

• 12 bratwursts
• 6 (12 ounce) bottles dark beer
• 1 onion, cut into quarters
• 2 tablespoons ginger, chopped
• 1⁄2 cup water
• 2 tablespoons coriander
• 2 tablespoons cumin
• 2 tablespoons spicy brown mustard

directions

1. Poke each brat several times with a fork.
2. Add all ingredients to a large pot, with brats being last.
3. Cover and bring to a boil. Turn down heat and simmer over medium. When the brats are floating on the top, they are ready to grill. This should take a half hour or so but I like to let mine simmer a little longer.
4. Grill until desired browning.
5. Serve with or without the red cabbage sourkraut I posted separately.

Reviews

[KateL]

Delicious, and safer, too! It makes sense to cook the brats through before grilling for the sear marks; you know they have been cooked thoroughly. I splurged on German brats as long as I was going to use a good dark brown ale. The brats tasted mellow (not medicinal as when just boiled in water). Made for Zaar Chef Alphabet Soup tag game.