|Recipe Name:||Backward Brats|
|From the Kitchen of:||Will Swan|
Any full bodied beer (no lights)
pat of butter
|Directions:||Thickly slice 2 or 3 onions into a large pot. Grill brats over high heat until casing cracks & spills and brats are lightly singed or blackened.(this may require a spritzer bottle to knock down flame-ups)|
Place brats on onions in pot & cover with beer. (you may dilute beer with up to 1/3 water. Cover & cook on med. to high heat until beer boils. Remove lid & leave uncovered. Serve.
This recipe is great as it cooks most of the fat out of the brat & allows the taste of the beer permeate the voids created in the sausage.
|Many thanks to Will of Ludington, MI, for submitting this Recipe!|
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