The Glade 4.0

My favorite grilled bratwurst recipe. Great in the summer for eating outdoors, or in the winter for those dinners in the holiday weeks!

Food:
5 bratwursts
5 thick buns
Your choice of side. For special occasions, Kirra's Best Baked Beans Ever from a while back is great!

Condiments and fixin's:
1 can/bottle inexpensive beer.
1 red pepper
1 yellow pepper
1 small/medium yellow onion
2 tablespoons mustard. Brown or dijon is ideal but yellow will work.
1/2 tablespoon fennel seed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 stick butter

Items:
Charcoal
Grill
sheet metal pan
Good grill tongs

Cut the onion and peppers into strips
Melt the butter in the pan over the fire
When butter is melted, add peppers, onions, salt, pepper, and fennel seed. Stir thoroughly.
When peppers and onions start getting soft, add the beer and mustard. Stir thoroughly. If beer evaporates too much, add more.
grill bratwursts over fire, preferably with grate lowered so as not to burn them. Once bratwursts are grilled, add to pan with peppers. Cover brats with peppers and onions in the pan. Grill for an additional 15 minutes or so.

Serve entire pan; everyone can fit their brats with their own selection of peppers and onions from the pan, plus katsup, mustard, horseradish, whatever, plus your side.

Under no circumstances spill the mixture from the pan. It is unbelievably messy, and slippery and you will almost certainly fall and injure yourself cleaning it up... trust me.

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"Hysterical children shrieking about right-wing anything need to go sit in the corner and be quiet while the adults are talking."

Sounds delicious DE! I will have to try it once we get a new grill.

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"Said I never had much use for one, never said I didn't know how to use one!"~ Matthew Quigley

"nothing like a little meow in bed at night" ~ Bruskey

"I gotta float my stick same as you" Hondo Lane

"Fill your hand you son of a *****!"

Oh yeah, one more thing. You can double or even triple this recipe very easily for larger occasions. If you do, you can cut down a little on the proportions of pepper and onion as it makes more than can fit in 5 sandwiches. I generally go 3 peppers if I double the recipe and 4 if I triple it. If you triple though, you probably need to split between 2 pans.

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"Hysterical children shrieking about right-wing anything need to go sit in the corner and be quiet while the adults are talking."

I approve. (Except that whole crazy talk about putting ketchup on bratwurst.)

How does the fennel taste mixed with the traditional brat spices (nutmeg, ginger, etc...)? I'd imagine it'd taste a bit too much like Italian sausage, but I'm certainly willing to give that a try. Also, would you consider slicing up some fennel bulb instead and grilling that down nice and soft to go with the onions and peppers?

Had some knockwurst on some nice thick rolls with coarse-ground brown mustard and kraut for the Packers-Bears game yesterday. Basted on the grill with some Leinie's. They came out great

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Sounds really good. Your post reminded me this post on my new favorite cooking blog. You have a very similar method of cooking them.

I haven't been doing much grilling since it's so cold out now, but when spring rolls around I'm going to try this one out.

The fennel isn't enough to make it taste Italian, and if it did you could always knock it down some. I find it's a nice compliment of flavors, especially since the fennel is across the peppers and onions as well, and the sausage doesn't go in the mixture until later. As for slicing up a bulb, I never tried it. It might be something to try out.

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"Hysterical children shrieking about right-wing anything need to go sit in the corner and be quiet while the adults are talking."

Oh yum, this does sound good. I will definitely give this a try when grilling season rolls around again.

DE has children, so you have to keep Ketchup on hand.

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Raell Kromwell