This recipe was adapted from another cooking websites newsletter. 6-12 ounce bottles or cans of beer can be used.
- Ready In:
- 2 lbs bratwursts
- 2 onions, thinly sliced
- 1 cup butter
- 72 ounces beer
- 1 1⁄2 teaspoons ground black pepper
- 10 hoagie rolls
- In a large stock pot add onions, butter, beer, and pepper. Prick bratwurst with a fork to keep them from exploding while they cook. Simmer over medium heat for 15 to 20 minutes.
- Preheat grill for medium-high heat and lightly oil grates. When grill is hot, add bratwurst and grill for 10-14 minutes turning often for even browning.
- Place in hoagie rolls, add additional onion and serve immediately.
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This was fantastic. My husband NEVER eats onions in anything. I talked him into trying the onions I cooked with the bratwurst last night, and surprisingly, he said they were 'ok.' Next thing I know, he had piled them up on his sandwich. He even packed the leftovers with his lunch the next day. Too bad I only halved the recipe (thinking he would pass on the onions), I would have loved to have some myself, lol. Great recipe for Bratwurst too! I used Michelob Ultra Amber because that is what we had. I only used one, 12 ounce beer for five Bratwursts, and halved the rest of the recipe (since there are only 2 of us). This will be on the menu for our 1st spring cookout this year! Thanks!
These were very good and it had a nice crisp crunch (from grilling) when you took a bite. My 8 brats weighed 2 1/4 pounds. I caramelized my onions in the butter first. Then added the brats and 24 ounces of beer which was enough to cover the brats. I think that is were there was a mistake in the recipe. As I'm SURE you are to DRINK the other 4 cans of beer while you are grilling. ;-) Made for *1 2 3 Hit Wonders* game 2007