In one week we’ve gone from 100+ degree weather to what I like to refer to as “hoodie” weather. Read as: sweatshirts with hoods.

And, with hoodie weather comes football, and with football we get tailgating food!

Here is a recipe we used during the Backyard Barbecue with Tulsa’s News on 6 – and I’m quite certain you’ll enjoy it!

Grilled Bratwurst with Onions Braised in Beer and Mustard
Recipe from PorkBeInspired.com

Times:
Prep Time: 20 minutes prep, Cook Time: 20 minutes cook

Ingredients:
4 4-oz fresh bratwurst (or cooked or smoked varieties)
2 tablespoons bacon fat, lard or olive oil
3 cups onion, thinly sliced
1/8 teaspoon sugar
12 ounces dark or amber beer
2 bay leaves
2 tablespoons coarse-ground country-style mustard
4 crusty hoagie or Italian rolls, split

Cooking Directions:

Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.

Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees F. on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.

Serves 4.

Serving Suggestions:
Adapted from Bruce Aidells’ Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000. Brats and beer are a great combination. Serve with German Potato Salad and in seasoned fruit for your next get together.

Nutrition:
Calories: 620 calories
Protein: 22 grams
Fat: 40 grams
Sodium: 1023 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 15 grams
Carbohydrates: 36 grams
Fiber: 3 grams

Random Tip:
Remember! A little pink is ok.

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