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Classic Wisconsin Beer-Grilled Brats
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Serves 8
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Ingredients:
2 large sweet yellow onions, cut in half and thinly sliced
1/4 cup butter
Sauerkraut salad, (see separate recipe)for topping
2 cans beer or non alcoholic beer
8 bratwurst, (uncooked)
8 butter-toasted buns
Mustard, for topping
Sea salt
Freshly ground pepper
Preheat large skillet over medium-high heat and sauté onions in butter, until translucent, about 5 minutes. Sprinkle with salt and pepper. Pour in beer, place brats in skillet, cover, and bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, preheat grill to medium-high heat.
Place brats on grill and grill until deep golden brown on all sides, about 10 minutes. While brats are grilling, continue to reduce beer and onion mixture in uncovered skillet until almost all liquid is evaporated; season to taste, with salt and pepper.
Serve brats on butter toasted buns topped with onion-beer mixture, mustard, and sauerkraut salad relish.
Sauerkraut Salad
Salad:
1 quart sauerkraut, drained
3/4 cup green pepper, finely diced
3/4 cup celery, finely chopped
3/4 cup onion, finely chopped
1 jar chopped pimento, drained
Dressing:
1 1/2 cups sugar
3/8 cup white vinegar
Toss all salad ingredients together in large bowl; set aside. Place salad dressing ingredients together in medium sauce pan and bring to a boil over medium-high heat.
Remove from heat and stir. Pour dressing ingredients over salad ingredients and toss well to coat. Refrigerate at least two hours. Serve nice and cold.
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2 large sweet yellow onions, cut in half and thinly sliced
1/4 cup butter
Sauerkraut salad, (see separate recipe)for topping
2 cans beer or non alcoholic beer
8 bratwurst, (uncooked)
8 butter-toasted buns
Mustard, for topping
Sea salt
Freshly ground pepper
Sauerkraut Salad
Salad:
1 quart sauerkraut, drained
3/4 cup green pepper, finely diced
3/4 cup celery, finely chopped
3/4 cup onion, finely chopped
1 jar chopped pimento, drained
Dressing:
1 1/2 cups sugar
3/8 cup white vinegar
Directions:
Preheat large skillet over medium-high heat and sauté onions in butter, until translucent, about 5 minutes. Sprinkle with salt and pepper. Pour in beer, place brats in skillet, cover, and bring to a boil. Reduce heat and simmer 10 minutes. Meanwhile, preheat grill to medium-high heat.
Place brats on grill and grill until deep golden brown on all sides, about 10 minutes. While brats are grilling, continue to reduce beer and onion mixture in uncovered skillet until almost all liquid is evaporated; season to taste, with salt and pepper.
Serve brats on butter toasted buns topped with onion-beer mixture, mustard, and sauerkraut salad relish.
Sauerkraut Salad
Toss all salad ingredients together in large bowl; set aside. Place salad dressing ingredients together in medium sauce pan and bring to a boil over medium-high heat.
Remove from heat and stir. Pour dressing ingredients over salad ingredients and toss well to coat. Refrigerate at least two hours. Serve nice and cold.
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