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.
Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Toothpick
- Saucepan
- Meat thermometer
- Charcoal or gas grill
Directions
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.
Nutrition facts
Servings
520 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 70mg
- Sodium: 1220mg
- Total Carbohydrates: 43g
- Protein: 20g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 2%
0%
Iron 15%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Summer 2009.