Southern Living SEPTEMBER 2008
1. Preheat grill to 350° to 400° (medium-high). Bring sausages and beer to a boil in a Dutch oven over medium-high heat. Cover, remove from heat, and let stand 10 minutes. Drain.
2. Cut a 1/2-inch-deep wedge from top of each roll. Reserve wedges for another use, if desired. Cut rolls in half crosswise.
3. Grill sausages, covered with grill lid, over 350° to 400° (medium-high) heat 8 to 10 minutes on each side or to desired degree of doneness.
4. Place 1 sausage in each roll half. Spoon desired amount of Sweet Pepper-Onion Relish over each sausage.
*Chicken sausages may be substituted.
**4 1/2 cups water may be substituted.
Note: For testing purposes only, we used Johnsonville Stadium Style Brats and Yuengling Traditional Lager.
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