As many brats of your brand as you like!
1 Cup or more of sliced or cubed onions, Vidalia, or Texas Sweet or to your taste.
20 can of your favorite beer... guests drink 18 or 19 save the rest for cooking :-)
2 Tbs of Butter...your brand :-) Fun isn"t it??
InstructionsBe prepared for some great eating...see cooking!a: Saute the onions in butter in a pan suitable for how many brats you wish to make, or portions of em.
Saute till clear...not burned.
b: add half the beer to the onions.
C: add the brats to fill the frying pan (loosely)
d: add more beer to half way up the sides of the brats.
e: turn the brats untill the brats are nice and puffy and changed to a grey color.
f: once they are nicely boiled in beer, but not splitting, remove to a platter and coat with common Frenches mustard.
f: Grill over open fire at 400 to 500F and turn em several times to get a nice browned exterior crusting with grill marks.
g: Use your left over onions for a fill in the buns, your favorite sauce, sourkraut, or however you like em. Even stuck on the end of a fork...
Do not puncture the brats anywere during the cook. They will cook internally with their own intense flavor as they are intended.
Fred aka Char-Woody
And if this is a duplicate of anyones prior recipes..my apology! Not intended as it was off the cuff type cook.NotesNumber of Servings: Time to Prepare: