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

Source: Midwest Living
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Beer-Simmered Brats and Potatoes

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 (Beer-Simmered Brats and Potatoes)

584 calories; total fat 33g; saturated fat 12g; polyunsaturated fatg; monounsaturated fat 1g; cholesterol 90mg; sodium 1278mg; potassium 716mg; carbohydrates 44g; fiber 6g; sugar 13g; protein 26g; trans fatty acidg; vitamin a 13IU; vitamin c 32mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6 1mg; folate 41mcg; vitamin b12mcg; calcium 80mg; iron 2mg.

German-Style Quick Pickled Onions

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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