German Style Grilled, Beer, Onion and Garlic Bratwurst

This Grubbing Variation of traditional German Brats is a flavorful alternative to the generic Brats available at BBQ’s and tailgate parties.

• 2 Xtra large yellow onions
• 1-2 Whole cloves fresh garlic
• 10 – 30 Bratwurst (can substitute other types of sausages, but avoid sweeter varieties like Italian – they don’t go well with this recipe)
• 48 oz Cheap Beer or Malt Liquor (Budweiser, Coors, Steele Reserve, Old English, Mickeys) 4 12 0z cans / 2 24 oz cans or a 40 0z bottle will work
• 20 – 24 ounces of quality beer (any dark microbrew or try some of the following – Kilt Lifter, Arrogant Bastard Ale, Guinness, New Belgium Ale)
• 6 Pack of Micro Brew

• Round Tooth Picks
• Large Crockpot, 8 Qt pot or large kettle
• Colander
• Tongs
• Broiler Pan – To move/carry the grilled sausages in

1. Setup Crockpot, pot or kettle
2. Poor in Cheap beer allowing froth to settle
3. Poke each sausage on all four sides with toothpicks spacing each puncture point about 1 inch apart
4. Add sausages to Crockpot, pot or kettle (do not overfill, it’s better to cook in batches than to overfill the pot).
5. Crockpot set heat to high, pot or kettle set to medium – then back down to simmer after beer has heated up
6. Slice 1 onion into 1/4″ rounds. Do not cut in half, then add to sausages and beer (if cooking in batches, save second onion for later)
7. Dice all garlic cloves and add to sausages, beer, and onions
8. Poor in quality beer, then open and drink Micro Brew
9. Cook for 3-6 hours on high or if using stove top 2-4 hours on simmer/warm (adjust for your stove top)
10. Check periodically stirring ingredients
11. When Onions are translucent (should be firm, but not crispy), pull from the pot with tongs and place in a colander, rinse and set aside.
12. Continue cooking Brauts for about an hour (note cooking time in step 8 includes this additional hour)
13. When sausages have a darker-reddish tone, pull out of pot with tongs and place in broiler pan
14. Let cool then refrigerate overnight.
15. Repeat process until all sausages and onions are prepared
16. Sear on grill over direct heat for color then cook for about 20 minutes in the indirect heat. When finished sausages should be crispy on the outside, and moist on the inside.
17. Plate sausages with onions on the side – self-serve style

Serving Suggestions: Serve with french style sandwich rolls, spicy stoneground mustard and Sauerkraut on the side