Ingredients
12 bratwurst (3 pounds)
3 (12-ounce) cans beer
1 (14-ounce) can chicken broth
2 lrg. onions, peeled &
thinly sliced
3-4 cloves garlic, sliced
3-4 dashes hot pepper sauce
1 tsp. freshly ground pepper
12 Deli rolls
Serve with:
Coarse-grain mustard, horseradish, ketchup, pickles, relish, sauerkraut, other desired toppings
Preparation
1.) In a large saucepan or pot combine the beer, broth, onions, garlic, hot pepper sauce, and pepper. Add the Brats, which you have pricked several times each with a fork. Cover, bring to a boil over medium heat, then reduce the heat and simmer for 30 minutes.
2.) Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
3.) Using tongs, remove the bratwurst from the broth. Transfer the bratwurst to the grill and cook, turning, for about 8 minutes, until browned on all sides, or as long as you wish. Keep broth hot. When brats are at desired browness, return them to the broth. Simmer for 10-15 minutes more.
4.) Remove brats from broth. Drain the beer from the pot and discard it, but reserve the onions.
Serve the bratwurst with the onions and, if you are a traditionalist, with either coarse-grain mustard or horseradish. Otherwise, go to town with the condiments of your choice.
