Grill brats slowly over low-to medium-hot coals, turning them aften with tongs, until firm to the touch and browned all over, about 20 minutes. Meanwhile, bring the beer, butter and sliced onions to a slow simmer in a pot. Add the grilled brats (you can add a little water if necessary to cover the sausages) and turn heat down to lowest setting. Keep the brats in the mixture unitl ready to serve. (many aficiaonados reverse this process -- they simmer first, grill briefly and serve immediately.) To serve, use two brats per hard roll and add som of each toppings!
Contributed by: Terese Allen, Wisconsin author |
