We liked the hoppy bitterness of a pale ale, but you can use a more mild lager.

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Ingredients

Directions

  • Prepare German-Style Quick-Pickled Onions; set aside. Nest two 13x9x3-inch disposable foil pans (for sturdiness). In pan, combine onions; caraway, coriander seed and mustard seeds; garlic; brats and potato.

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  • Place pan on a gas or charcoal grill directly over medium heat. Pour in beer. Grill, covered, for 30 to 40 minutes or until potatoes are just tender but still firm. Carefully remove pan from heat. (Keep grill lit.) Let stand for 5 minutes. Remove brats and potatoes; transfer 1/4 cup of the liquid to a small bowl and stir in coarse-grain mustard and sugar.

  • Place brats and potatoes on grill rack and grill, covered, for 5 to 10 minutes or until brats are cooked through (160°) and potatoes are tender, brushing often with mustard mixture and turning to brown evenly. Serve with German-Style Pickled Onions.

Nutrition Facts

584 calories; 33 g total fat; 90 mg cholesterol; 1278 mg sodium. 44 g carbohydrates; 26 g protein;

German-Style Quick Pickled Onions

Ingredients

Directions

  • In a small bowl, combine 1 small red onion, halved and thinly sliced; 3 tablespoons cider vinegar; 1 teaspoon sugar; 1/2 teaspoon caraway seeds; 1/4 teaspoon salt; 1/4 teaspoon dry mustard and 1/4 teaspoon ground allspice. Cover; let stand at room temperature for 2 to 4 hours, stirring occasionally. Drain off excess liquid before serving. Chill, covered, up to 1 week.

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