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bratwurst beer sweet onion garlic vegetable oil caraway seeds parsley thyme hot red pepper vegetable oil rolls sweet onions sauerkraut choice sweet white onions extra-virgin olive oil thyme sugar kosher salt black pepper butter garlic red wine vinegar
Viewed: 31 - Published at: 8 years agoIngredients
- 12 uncooked bratwurst
- 24 ounces beer (not light) or lager
- 1 large sweet onion, thinly sliced
- 12 unpeeled garlic cloves, crushed
- 1/4 cup canola or vegetable oil
- 1 tablespoon caraway seeds, crushed with a rolling pin or heavy-bottomed pan
- 4 flat-leaf parsley sprigs
- 4 thyme sprigs
- 1 1/2 teaspoons crushed hot red pepper flakes (optional)
- 1/4 to 1/2 cup canola or vegetable oil
- 12 soft rolls
- 2 batches Grilled Sweet Onions (below)
- About 5 cups sauerkraut
- Mustard of choice
- 3 to 4 sweet white onions, peeled
- 3 tablespoons extra virgin olive oil
- 1 tablespoons fresh thyme leaves
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon finely ground fresh black pepper
- 2 tablespoons (1 ounce) unsalted butter
- 6 garlic gloves, peeled, and grated on a Microplane grater
- 2 tablespoons red wine vinegar
Method
- For Bratwurst:
- Position two heavy-duty aluminum-foil wrapped firebricks about 4 inches apart on one area of a well-oiled charcoal or gas grill, and preheat all areas to high.
- Combine the beer bath ingredients in a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4 -inch lasagna pan.
- Place the uncovered dish on the bricks, close the lid and preheat until hot, about 45 minutes.
- Add the bratwurst to the bath.
- Its okay if the bratwurst touch and are not completely submerged in the bath.
- Close the lid and cook for 20 minutes, flipping the bratwurst once halfway through the cooking.
- Meanwhile, pour a film of canola oil into the baking dish or disposable pan.
- Remove the bratwurst from the bath, roll in the oil lightly to coat, and place evenly across the grate with about an inch between each.
- Turn to brown and caramelize deeply on all sides, about 2 minutes per side.
- The brats can be served at this point, or held in the beer bath over very low with the lid closed for up to 1 hour.
- Occasionally test the heat of the bath.
- The bath should remain warm, 140 degrees F, but should not boil.
- Serve the brats on soft rolls, topped with onions and/or sauerkraut, and mustard.
- For Grilled Sweet Onions:
- Cut the onions through the root end and lay, cut side down, on the work surface.
- Cut across each half, following the natural lines, to make perfectly even 1/8-inch slices.
- You will need 6 cups.
- Place a cast-iron griddle on a well-oiled charcoal or gas grill.
- Preheat all areas to high.
- Toss the onions with the 2 tablespoons of the olive oil, thyme, sugar, salt, and pepper.
- Pour the remaining 1 tablespoon of oil on the griddle and let heat for about 1 minute.
- Spread the onions on the griddle and decrease the heat to medium.
- Close the lid and cook the onions, without stirring, for 10 minutes.
- Move the onions to one side of the griddle.
- Melt the butter on the cleared space, add the garlic, and stir to coat in the butter.
- Cook until fragrant, about 1 minute.
- Stir the onions and garlic together and cook with the lid open until the onions are completely tender, about 3 minutes.
- Pour the vinegar right onto the griddle and mix into the onions.
- Serve directly from the grill or transfer to a bowl.
