Grilled Beer-cooked Sausages

Thayer Allyson Gowdy

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.

Yield: Makes 12 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

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

Ingredients

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

Preparation

  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.
Note:

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

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