INGREDIENTS

INSTRUCTIONS

Prepare a hot fire in a covered charcoal or gas grill (see note).
While coals heat, in a large frying pan, cook the onion and pepper in
the oil over medium heat until the vegetables are softened, about 3
minutes. Add the garlic and caraway seed and cook until the onions  are
golden, about 2 minutes. Add the beer and cook until the liquid  is
reduced in volume by about half, about 3 minutes. Season with the  salt
and pepper. Remove from the heat and cover to keep warm. Split  the
bratwurst lengthwise, but do not cut all the way through. Grill  until
nicely browned on both sides, about 8 minutes. During the last  2
minutes of cooking, set the buns, cut sides down, at the edge of  the
grill to toast lightly. To serve, spread the cut sides of the  buns
with mustard, add a bratwurst, then spoon on the pepper and  onion
mixture.  To check grill temperature, count the seconds you can hold
your hand,  palm side down, 2 to 3 inches above the rack, until it
feels  uncomfortable: 2 seconds for hot. Posted to MC-Recipe Digest V1
#772  by "John Snell" <jws@teleport.com> on Sep 5, 1997

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