June 19, 2006

When in Wisconsin…

After the wedding we were back to Milwaukee, and the much-needed mob-free zone of my sister and brother in law. It was a beautiful day in Milwaukee, and we decided that the best way to spend it was in the yard, playing games and grilling brats. As our four year old nephew Ezra squeaked into the lead at croquette, (he was allowed extra shots which I thought was completely unfair but I digress), Tracy simmered the brats in a beer and onion broth. By the time Ezra had secured his win the brats were cooked and ready for the grill. The aroma of the brats woke up everyone’s taste buds, and soon we were happily munching away.

Bratwurst and Onions

1 package Johnsonville Brats
1 six-pack Miller Beer
1 large onion, sliced
1 package hoagie buns
Mustard of your choice

Place the brats in a stockpot and cover with the onions. Add enough beer to cover. Drink the rest of the beer. Bring the brats to a simmer, and simmer until they are cooked through, about 20 minutes. Do not boil the brats, or their skins will split. The result will resemble something I do not care to discuss in this blog. Remove the brats from the beer and place on a hot grill. Grill until the skins are crispy. Meanwhile, turn up the heat under the beer and reduce the beer until it is almost completely gone. It will create a slight sauce for the onions. Place a cooked brat in a bun, top with onions and mustard, and enjoy.