Wisconsin Beef-and-Cheddar Brats (Sandra Lee) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
Ingredients:
4 tablespoons butter |
2 red onions, thinly sliced |
1 yellow onion, thinly sliced |
1 12 -ounce bottle beer |
vegetable oil, for the grill |
8 beef-and-cheddar brats |
8 dark rye sesame rolls |
stone-ground mustard |
Directions:
1. Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
2. Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.
3. Photograph by Andrew McCaul
|
|