| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Onion; thinly sliced |
| 1 |
lg |
Green bell pepper; thinly sliced |
| 2 |
tb |
Vegetable oil |
| 2 |
|
Garlic cloves; crushed through a press |
| 3/4 |
ts |
Caraway seed |
| 1/2 |
c |
Beer |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 6 |
|
Bratwurst or knockwurst |
| 6 |
|
Hot dog buns |
|
|
Grainy mustard |
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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