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by Jackie Jecha

While the petition to make baseball’s opening day a national holiday may not actually result in an extra day off, many people already celebrate the day, including us. We’ve been baseball fans for as long as we can remember. Heck, we even had our wedding reception at Miller Park, the home of the Milwaukee Brewers. Needless to say, we have been counting down to the start of the baseball season for awhile. While we love the Nats too, the Brewers will always be number one. And, there is a responsibility that comes with being a Brewer fan: the responsibility to cook a stadium-worthy bratwurst. There are a few schools of thought when it comes to cooking brats, but we’ve found a way that we like.

In honor of Opening Day, we wanted to share our recipe with you. These are best enjoyed sitting in the back of a truck with a cold beer in one hand, listening to the pre-game in the parking lot of a baseball stadium. But, they taste just as good at home. Serving to a large group? Cook the sausages ahead of time and keep them warm in a mixture of beer and onions.

Photo: Dan Jecha

Beer Bratwursts with Onions

1 large onion, thinly sliced
4 organic bratwursts
2 bottles of beer
1 tsp of sugar (optional)
Sausage rolls

Place the onions, bratwursts and beer in a large stock pot. Parboil the bratwursts in the beer and onion mixture for 15 minutes or until they are almost completely cooked through. Remove the sausages. Set aside.

Add the sugar to the beer and onions. (This step is optional, but it helps take away some of the bitterness from the concentrated beer.) Simmer the remaining beer, onions and sugar (optional) until the liquid is almost completely gone, approximately 15-20 minutes.

Before serving the bratwursts, heat up a grill pan or grill on high. When hot, place the sausages on the grill or grill pan. Reduce heat to medium or medium high. Cook until the sausages are completely heated through.

Serve with your favorite sausage bun and top with the beer onions and your other favorite toppings. Serves: 4

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