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

Source: Midwest Living

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Recipe Summary

hands-on:
30 mins
total:
2 hrs 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 33g; cholesterol 90mg; saturated fat 12g; carbohydrates 44g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 6g; sugars 13g; protein 26g; vitamin a 12.7IU; vitamin c 31.6mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.5mg; folate 41.4mcg; vitamin b12 0mcg; sodium 1278mg; potassium 716mg; calcium 80mg; iron 2mg.
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Reviews

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