10 Fresh bratwurst sausages;
- about 2 1/2 lbs
2 lg Onions; thin sliced
2 lg Bell peppers; in strips
1 c Butter
6 (12 oz ea) bottles beer
1 1/2 ts Ground black pepper
10 Hoagie rolls
Boetje's or Raye's mustard
Prick bratwurst with fork to prevent them from exploding
as they cook. Place in a large stock pot with the onions,
peppers, butter, and beer. Place pot over medium heat,
and simmer for 15 to 20 minutes.
Strain vegetables from the beer, skim some of the butter
off of the liquid and put all in a saute pan to brown a
bit before using as a condiment on the sandwiches.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for
10 to 14 minutes, turning occasionally to brown evenly.
Serve hot off the grill with onions and peppers and
stone-ground mustard on hoagie rolls. Offer additional
beers to accompany the sandwiches.
I did something very similar to this, using house made
garlic sausages (very similar to bratwrst) at Florence
Henderson's Canadian Caper picnic in 1999. They were a
definite hit.
