Sheboygan-Style Beer-Soaked "Brats"

Ingredients for Sheboygan-Style Beer-Soaked "Brats"

• 950ml beer (not dark)

• 60ml Bavarian mustard

• 2 tablespoons ketchup

• 4 large onions

• 12 uncooked bratwursts

• 6 hard rolls, halved and well buttered

• sliced dill pickles

• Bavarian mustard

How to make Sheboygan-Style Beer-Soaked "Brats"

In a large deep heavy skillet stir together beer, mustard, and ketchup.

Cut 1 onion into thick slices and add to beer mixture.

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.

Prepare gill.

Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.

Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.

Put a pair of "brats," cut in half lengthwise and stacked, on each roll.

Top brats with grilled onion, pickles, and mustard.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.