Bratwurst to Die For

Assume two brats per person. Put your bratwurst in a pot, cover with dark beer (Newcastle Brown Ale gives excellent results), onions sliced and simmer on the stove or on a side burner until the brats are cooked through,about 20 minutes. Remove the brats, set them aside, and continuing boiling the beer until it “reduces” to the approximate viscosity of pancake syrup.

Slice a bunch of green peppers and onions and sauté in olive oil or butter in a skillet until tender and slightly caramelized, 10 to 15 minutes. Put the cooked brats on the grill and cook until they are nicely browned all over, being sure to turn them frequently with a pair of tongs so as to leave the outer skin intact. (If you puncture the outside of the bratwurst, all the tasty juices will squirt out.) Once brown, serve on hearty buns, topped with the sautéed onions and green peppers, and drizzled with the reduced beer sauce. On second thought, make that three brats per person! Grown men break into tears when they sink their teeth into one of these babies.

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See also:

• Beer Can Chicken
• Charcoal-Roasted Ham
• Charcoal-Roasted Turkey
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Perfect BBQ Chicken
• Pork Ribs
• Pretty Good Brisket
• The Perfect Burger
• The Perfect Steak