Cheesehead Brats

Inspired by Green Bay Packers fans, these bratwursts are simmered in beer and onions, then grilled and served with sauerkraut and mustard. 

• 2 12-oz. cans beer, preferably the cheap stuff
• 2 large onions, thinly sliced
• 6 uncooked bratwursts (if you have big eaters, you might want to double this number)
• 6 good-quality hot dog buns or small submarine rolls (again, for big eaters, see above) 
• Brown mustard
• One 1-lb. bag refrigerated sauerkraut, drained

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Combine the beer, onions, and brats in a large saucepan. If your grill has a side burner, feel free to do this process there. Otherwise, place over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, usually about 8 minutes. Remember, we’re going to continue cooking these brats on the grill.

Remove the brats from the pot and place them on the grill. Grill the brats for 8 to 10 minutes, turning them frequently to brown them evenly on all sides. When they are done, slide them into your buns and top with mustard and sauerkraut.