July 6: The Ultimate Brat
POSTED: 5:29 am MDT July 6,
2008
UPDATED: 5:51 am MDT July 6,
2008
Tony’s Milwaukee style bratwurst simmered in beer, grilled and served on a toasted garlic bun with Swiss and braised onions.
Two medium onions, sliced
3 lbs fresh Bratwurst
1 bottle beer, full flavored
pinches of sea salt and pepper
2-3 TBS Garlic butter, softened
6 rolls or buns
6 slices Gruyere Swiss cheese
Bavarian Mustard
Slice onions and arrange in a casserole or saucepan with fresh bratwurst - do not pierce skin! Add beer and enough water to cover, or water to cover. Cover pan and roast in a 300 degree oven or indirect grill until done, about 45 minutes.
Drain beer and remove brats. Add a pat of butter or a drizzle of oil and sauté onions – seasoning with salt and pepper to taste.
Grill brats over medium high coals just to brown - taking care not to pierce skin. Meanwhile, brush buns with garlic butter and toast insides on grill. Add Swiss to center of buns while you toast the bun's backsides.
Serve brats on toasted cheese buns topped with Bavarian mustard and sautéed onions - perfect with grilled corn, potato salad and cold Wheat beer. –Chef Mick Rosacci, Tony’s Meats & Specialty Foods
Two medium onions, sliced
3 lbs fresh Bratwurst
1 bottle beer, full flavored
pinches of sea salt and pepper
2-3 TBS Garlic butter, softened
6 rolls or buns
6 slices Gruyere Swiss cheese
Bavarian Mustard
Slice onions and arrange in a casserole or saucepan with fresh bratwurst - do not pierce skin! Add beer and enough water to cover, or water to cover. Cover pan and roast in a 300 degree oven or indirect grill until done, about 45 minutes.
Drain beer and remove brats. Add a pat of butter or a drizzle of oil and sauté onions – seasoning with salt and pepper to taste.
Grill brats over medium high coals just to brown - taking care not to pierce skin. Meanwhile, brush buns with garlic butter and toast insides on grill. Add Swiss to center of buns while you toast the bun's backsides.
Serve brats on toasted cheese buns topped with Bavarian mustard and sautéed onions - perfect with grilled corn, potato salad and cold Wheat beer. –Chef Mick Rosacci, Tony’s Meats & Specialty Foods
