MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bratwurst w/Onions
Categories: Sausages, Beer, Vegetables, Breads, Chilies
Yield: 8 Servings

8 Uncooked bratwurst links
12 oz Beer
2 tb Packed brown sugar
1 tb Prepared mustard
1 ts Chilli spice mix
- Several dashes bottled hot
- pepper sauce
2 c Hickory or oak wood chips
3 md Onions; sliced
3 tb Butter
1 ts Chilli spice mix
8 French-style rolls; split,
- toasted
- Purchased sweet pepper
- relish

Use the tines of a fork to pierce several holes in each
bratwurst. Place bratwurst in a resealable plastic bag set
in a shallow dish. For marinade, in a medium bowl combine
beer, brown sugar, mustard, 1 teaspoon chili powder, and
the hot pepper sauce. Pour over bratwurst; seal bag.
Refrigerate for 6 to 24 hours, turning bag occasionally.

At least 1 hour before smoke cooking, soak wood chips in
enough water to cover. Drain before using.

Fold a 36" x 18" piece of heavy foil in half to make an
18" square. Place onions in center of foil. Dot with
butter and sprinkle with 1 teaspoon chili powder. Bring up
2 opposite edges of foil; seal with a double fold. Fold
remaining ends to completely enclose onions, leaving space
for steam to build. Refrigerate the packet until ready to
grill. Drain bratwurst, reserving marinade.

Arrange medium-hot coals around a drip pan. Test for
medium heat above the pan. Sprinkle the drained wood chips
over the coals. Place bratwurst on the grill rack over
drip pan. Place onion packet next to bratwurst on grill
rack directly over coals. Cover and grill for 20 to 25
minutes, brushing once with marinade halfway through
cooking.

FOR A GAS GRILL: preheat grill. Reduce heat to medium.
Adjust for indirect grilling. Grill as above, except add
drained wood chips according to the manufacturers
Remove bratwurst and onion packet from grill. Serve
bratwurst on toasted rolls and top with onions and sweet
pepper relish.

Makes 8 servings.

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 15 July 2015

Uncle Dirty Dave's Archives

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