Grilled Beer Brats and Onions

Ingredients

· 2 pounds onions, sliced into 1/2-inch-thick rounds

· 3 tablespoons pepper, divided

· 1 1/4 teaspoons pepper, divided

· 3 cups beer

· 2/3 cup Dijon mustard

· 1 teaspoon sugar

· 1 teaspoon caraway seeds

· 2 pounds bratwurst (8 to 12 sausages)

· 8-12 (6-inch) Italian sub rolls, split lengthwise, toasted on grill if desired

 

Steps

1) Push toothpick horizontally through each onion round to keep rings intact while grilling. Brush onion rounds with oil and sprinkle with 1/4 teaspoon pepper; set aside. Combine beer, mustard, sugar, caraway seeds, and remaining 1 teaspoon pepper in dissolvable pan, then add sausages in single layer.

2) A) For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. B) For a gas grill: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Leave all burners on high.

3) Clean and oil cooking grate. Grill onions until lightly charred on both sides, 6 to 10 minutes, flipping as needed. Remove toothpicks from onion rounds, transfer onions to pan with sausages, put [an on cooking grate, cover grill, and cook for 15 minutes.

4) Move pan to 1 side of grill. Transfer sausages directly to grill and brown on all sides, about 5 minutes. Transfer sausages to platter and tent with aluminum foil. Continue to cook onion mixture on pan, uncovered, until sauce is slightly thickened, about 5 minutes. Serve sausages and onions on rolls, spooning sauce over.

 

From: The Outdoor Cook: How to Cook Anything Outside

By: America’s Test Kitchen