Bratwurst and Onions in Beer

Name: Bratwurst and Onions in Beer
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 3 cups thinly sliced yellow onions; 1 (12-ounce) bottle amber beer; 3 tablespoons apple cider vinegar; 1 teaspoon kosher salt; 1 teaspoon yellow mustard seeds; 1/2 teaspoon celery seed; 1 fresh bay leaf; A few grinds black pepper; 6 uncooked bratwurst; 1/2 teaspoon crushed red pepper; 2 tablespoons olive oil; 1 tablespoon chopped fresh parsley; 2 tablespoons softened butter; 6 potato rolls

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Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 6 servings

Total: 50 min

Prep: 10 min
Cook: 40 min

Yield: 6 servings

Ingredients

3 cups thinly sliced yellow onions

1 (12-ounce) bottle amber beer

3 tablespoons apple cider vinegar

1 teaspoon kosher salt

1 teaspoon yellow mustard seeds

1/2 teaspoon celery seed

1 fresh bay leaf

A few grinds black pepper

6 uncooked bratwurst

1/2 teaspoon crushed red pepper

2 tablespoons olive oil

1 tablespoon chopped fresh parsley

2 tablespoons softened butter

6 potato rolls

Directions

Prepare a charcoal grill.
Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes.
Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes.
Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish.
Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving.

Recipe courtesy of David Page and Barbara Shinn, from "Recipes from Home", Artisan 2001.

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