Grilled Beer-Brushed Bratwurst with Caramelized Onions and Pretzel Buns

In a saucepan over the grill or stovetop, gently simmer the bratwurst in the beer for 8 to 10 minutes to par-cook them and keep them juicy.

Serves 4

Ingredients

• 4 fresh bratwurst sausages
• 1 cup amber lager or non-alcoholic beer
• 2 large yellow onions, thinly sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon brown sugar
• 1/2 teaspoon caraway seeds
• 4 soft pretzel buns
• 3 tablespoons whole-grain mustard
• Salt and black pepper to taste

Instructions

1. In a saucepan over the grill or stovetop, gently simmer the bratwurst in the beer for 8 to 10 minutes to par-cook them and keep them juicy.
2. Meanwhile, melt the butter with the olive oil in a skillet over medium heat, add the onions, brown sugar and caraway, and cook low and slow until deeply golden, about 20 minutes.
3. Season the onions with salt and pepper and set aside, keeping them warm at the edge of the grill.
4. Heat a charcoal or gas grill to medium-high and lightly oil the grates.
5. Lift the bratwurst from the beer and grill, turning often, until the casings are crisp and well charred, about 6 to 8 minutes.
6. Split the pretzel buns and toast them cut-side down on the grill for about 30 seconds until warm.
7. Spread each bun with whole-grain mustard, nestle in a bratwurst, and top with a generous tangle of caramelized onions.
8. Serve immediately while the sausages are hot and the buns are toasty.
9. Bratwurst is a cornerstone of German grilling culture, where Sundays and summer festivals revolve around sizzling sausages and cold drinks. Beer-simmering before grilling is a classic Wisconsin-via-Germany trick that traveled with immigrants to the American Midwest, making this a fitting cross-Atlantic addition to any July 4th cookout spread.

Nutrition (estimated, per serving)

• Calories: 610 kcal
• Protein: 24g
• Fat: 38g
• Carbohydrates: 44g
• Fiber: 3g
• Sugar: 8g
• Sodium: 1120mg