Using a toothpick, pierce casing on each brat several times. Place brats, onions, caraway seed, and pepper in a large saucepan. Slowly pour in beer. Stir to combine. Bring to a boil. Reduce heat to medium and simmer for 25 minutes or until internal temperature reaches 180 degrees. Drain. Reserve onions.
Servings and Ingredients
|1 (19.76-oz.) pkg. Hy-Vee original brats|
|1 yellow onion, halved and thinly sliced|
|1 ½ tsp. whole caraway seeds|
|1 tsp. Hy-Vee coarsely ground black pepper|
|3 (12-oz. each) bottles lager beer|
|1 tbsp. Hy-Vee unsalted butter|
|5 Hy-Vee Bakery brat buns, split|
|Hy-Vee stone-ground mustard, optional|
Things To Grab
- Meat thermometer
- Charcoal or gas grill
Preheat a charcoal or gas grill to medium-high heat. Melt butter in a disposable foil pan over medium-hot coals. Add onions and cook, stirring occasionally, until onions are golden brown, about 10 minutes.
Grill brats over medium-hot coats for 5 to 7 minutes to crisp the skin, turning frequently. If desired, lightly grill the buns.
Place brats in toasted buns. Top with grilled onions. Slather with stone-ground mustard, if desired.
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 70mg
- Sodium: 1220mg
- Total Carbohydrates: 43g
- Protein: 20g