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June 1998 Volume 21,
Issue 6 Wisconsin-Style Brats by Kim Graham
Makes 8 servings. Combine bratwurst, onion and beer in a large skillet; bring to a boil. Reduce heat to low; cover and simmer 15 minutes. Cool slightly and transfer to container with a tight-fitting lid. Refrigerate several hours or overnight turning occasionally. Grill brats 4 to 6 inches from hot coals until well-browned and completely cooked, turning once, about 6 minutes per side. Serve in buns with condiments. Note: If desired, beer and onion marinate may be heated and grilled brats kept warm in the marinate until ready to serve. Hot marinate may also be spooned over grilled brats to serve. To heat, place in disposable foil pan on grill about 20 minutes before grilling brats. |
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