The irresistible Gegrillte Bratwurst, staple of great German folk cooking, comes to life on the grill. Mounded with a simple blend of cooked onions and peppers with beer, they make a ‘wunderbar’ meal. Try them with our German Potato Salad and a cold beer.
- 6 bratwursts
- 12 ounces (1 can) beer
- 1 onion; medium, chopped
- 6 peppercorns
- 4 cloves
- 6 hard rolls
- Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain.
- Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned.
- Sprinkle with water to form a crisp skin.
- Serve in hard rolls with Dusseldorf-style mustard.
Use this side dish as a topping for your Grilled Bratwurst.
Serve with Bavarian Potato Salad and a tossed salad for a perfect meal.
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