It's football season, which is either good news or bad news, depending on your pigskin preferences. This week, we'll share recipes ideal for tailgate parties. Today's comes from the recent tailgating issue of Fine Cooking magazine.
Oil for the grill racks
2 12 oz. cans beer, preferably the cheap stuff
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2 large onions, thinly sliced
6 uncooked bratwursts
6 good quality hot dog buns or small submarine rolls
1 1 lb bag refrigerated sauerkraut, drained
Heat a gas 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 you grill has a side burner, feel free to do this process there. Otherwise, set over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, about 8 minutes.
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're done, slide them into the buns and top with the mustard, sauerkraut or relish.