Gas Grilled Brats in Beer

During the summer Andrew and I usually grill out every night. I have adapted so many of our favorite recipes that usually cook in the oven to be made right on the grill. Here’s one recipe that we make at least twice a month during the summer. I like to call these the beer jacuzzi brats. :D Bratwursts are slowly simmered in a mixture of beer and onions then finished on the grill!

These brats are not only great for summer cookouts but we make our fair share of them during football tailgating as well. This recipe makes 5 brats, but you can easily double the recipe and use a disposable 9X13 inch aluminum pan instead. The brats always turn out extra juicy and packed with the flavors of our favorite beer.

 

Gas Grilled Brats in Beer

Bratwursts are slowly simmered in a mixture of beer and onions then finished on the grill.

Yield: 5 Bratwursts

Ingredients:

2 onions, sliced into 1/2 inch rounds
1 1/2 tablespoons vegetable oil, plus more for cooking grate
1/2 teaspoon ground black pepper
1-12 oz bottle beer
1/3 cup Dijon mustard
1/2 teaspoon caraway seeds
disposable 9X9 inch aluminum pan
5 bratwursts

Directions:

Turn all burners to medium-high and heating grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush.
Toss onions with vegetable oil and season with the pepper. Grill onions on hot grill until lightly charred, about 6-10 minutes. Transfer onions to the aluminum pan.
While the onions are grilling, in a disposable 9X9 inch aluminum pan whisk together beer, mustard, caraway seeds and pepper. Place roasting pan in the center of the grill.
Grill sausages until browned on all sides. When the beer mixture is simmering, place sausages in a single layer over the onions and wrap roasting pan tightly with foil. Cook for 15 minutes. Remove brats from beer bath and return to grill just to rechar, about 4 minutes. Continue to simmer the beer mixture, until onions are tender and sauce is slightly thickened, about 5 mins. Serve sausages, passing onions separately.

Recipe Note: this recipe can easily be doubled. Use a 9x13 inch disposable aluminum pan instead.

Source: adapted from The Bitchy Gourmet originally adapted from Cook’s Illustrated

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