The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.
This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Recipe information
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
1. Prepare the grill for a medium-hot fire
Step 2
2. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.
Step 3
3. Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.
Step 4
4. With tongs, place the bratwurst in the rolls. Serve with the onions, mustard, and pickle spears.
