Welcome to Sunday Supper and the dog days of summer. Friends have arrived, the music has been turned up, the beer is cold, the cocktails are whirling in the blender, and the grill is fired up. To avoid the stifling Florida heat, we are moving our weekly eating festival indoors where the a/c and ceiling fans are humming.
This is one of my husband’s favorites for a summer grilling dish that serves a crowd. The bratwurst is simmered in dark beer, and infused with warm spices like mustard, coriander, ginger, and caraway. Placed on the grill till crisp and golden brown, it will get your guests to sit-up and take notice.
The grilled bratwursts are served up with a quick homemade red sauerkraut, grilled onions and a spicy brown coarse mustard.
We are submitting this summer favorite to the Battle of the Sandwich hosted by Chez What? at alittlebitofchristo.blogspot.com.
Beer-Simmered Grilled Bratwurst with Onions and Red Sauerkraut
Serves 6 can be doubled easily to serve 10 or 12
Recipe from Bobby Flay
For the Sauerkraut:
2 cups red wine vinegar
1 cup water
1/4 cup sugar
1 large head red cabbage, cored and thinly shredded
2 cloves garlic, thinly sliced
1 teaspoon whole mustard seeds
Salt and freshly ground black pepper
Combine the vinegar, water, and sugar in a large saucepan (not aluminum or cast-iron), bring to a boil, reduce the heat, and simmer until sugar has dissolved. Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes. Season to taste with salt and pepper. (the sauerkraut can be made up to 2 days in advance, cooled, covered and kept refrigerated. Bring to room temperature and drain before serving.)
For the Bratwurst:
3 large onions, thinly sliced
3 pounds bratwurst, pricked with a fork
6 (12-ounce) bottles of dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece fresh ginger, peeled and chopped
Hot dog buns, hoagie buns, or bratwurst buns
Various mustards ( spicy brown, sweet-hot, and coarse-grain)
1. Arrange the onion slices on the bottom of the medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer and cook about 10 minutes. Remove from the heat and set aside for at least 10 minutes and up to 1 hour.
2. When ready to serve, heat your grill to high
3. Lift the sausages out of the pot. Remove the onions with a slotted spoon and place in a serving bowl. Discard the remaining liquid and aromatics.
4. Grill the sausages until crisp and golden brown on all sides, about 10 minutes total. If you like grill the buns until lightly toasted. Serve the bratwurst on the buns with sauerkraut, onions and mustard.