Grilled Beer-cooked Sausages

3.0 3
3 stars
(3)
Thayer Allyson Gowdy
Recipe from Sunset

James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors.

Ingredients

  • 6 bottles (12 oz. each) medium- to heavy-bodied ale (9 cups)
  • 12 bratwurst
  • 1 large onion, halved lengthwise and sliced crosswise

Preparation

Total: 40 Minutes

  1. 1. Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.
  2. 2. Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.
  3. Note: Nutritional analysis is per serving.

Notes

You can add up to 8 more sausages without increasing the amount of beer or onion.


October 2007

Nutritional Information

  • Calories: 350
  • Calories from fat: 75%
  • Protein: 16g
  • Fat: 29g
  • Saturated fat: 11g
  • Carbohydrate: 4.3g
  • Fiber: 0.3g
  • Sodium: 633mg
  • Cholesterol: 68mg