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.
6 bottles (12 oz. each) medium- to heavy-bodied ale (9 cups)
1 large onion, halved lengthwise and sliced crosswise
How to Make It
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.
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.
Note: Nutritional analysis is per serving.
You can add up to 8 more sausages without increasing the amount of beer or onion.
This recipe is really flavorful. I used enough beer to cover the amount of brats that I used. After grilling the brats, I smothered the brats with the onions in a roll. Delicious. I've used this recipe three years in a row for an Ocktoberfest party. The recipe is definitely a keeper.
Make this ONLY if you truly like the flavor of flat beer. It permeates the sausage and onions. We tried this at our extended family's annual "Oktoberfest" and antique train ride and NO ONE (out of 23 people) liked them. We'd prefer our bratwurst simmered in water or chicken broth over beer then grilled. Just be forewarned that the beer flavor really does show through on this recipe, and sort of ruins (rather than complements) the beautiful bratwurst flavor. We'll stick to drinking the beer.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!