I know it probably seems strange but I never grilled brats before moving to Colorado. Thus the inspired name for this post.
I have eaten my share of the foil-wrapped, slightly spicy dogs – usually when in a hurry to keep the pace before starting the back nine, and have enjoyed them.
Well, I enjoyed most of them.
Okay, maybe only some of them…
I like my brats flavorful and tender on the inside with just enough char to crisp the skin on the outside – but not so much that you can’t barely bite off a mouthful.
So I thought I’d give making my own a go…and I was sure glad I did.
Combine the water, beer, onion, and garlic. Bring the mixture to a simmer before adding the brats.
After simmering, keep the brats in the liquid a while longer. The longer these brats soak, the better the flavor!
A few minutes on the grill and they are ready to go!
Colorado (Beer) Brats
Ingredients
- 1 package of (6) bratwurst - uncooked *
- 1 medium onion - sliced large
- 1 whole clove of garlic
- 1 bottle (12oz) of dark beer **
- 1 1/2 C water
Instructions
Pour the water and beer into a 2 quart saucepan. Add the onions and whole garlic clove. Bring to a simmer.
Add the bratwurst and bring the liquid back to a simmer. Continue to simmer for 25 minutes, uncovered.
Remove from heat and cover. Let the brats sit in the liquid until you are ready to grill them. I prefer them to soak for at least 30 minutes to an hour or two for the most tender brats.
Light your grill and sear the brats until slightly crispy on the outside. Serve in a fresh bun and top with some of the onions you cooked the brats with and whatever additional condiments suit your fancy. I like good ole' mustard on mine.
I like to serve these with my roasted cilantro-lime buttered corn-on-the-cob.
Notes
*Some of my favorite bratwurst is King Sooper's store brand; City Market. (Otherwise known as Kroger or Smiths).
** The beer can be optional (replace with equal amounts of water) but if you want incredibly flavorful brats - don't leave it out. Don't worry about the alcohol content, the beer acts as only a flavor boost. I have found that Michelob Ultra//Amberbock works really well in this recipe.
