| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Barbecue ma, Barbman1 |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Beer, lager |
| 2/3 |
c |
Red wine vinegar |
| 1/4 |
c |
Mustard seed, brown |
| 1/4 |
c |
Mustard seed, yellow |
| 4 |
T |
Horseradish |
| 2 |
t |
Sugar |
| 1 |
t |
Cracked black pepper |
| 1 |
t |
Garlic, minced |
| 1 |
t |
Salt |
| 1/4 |
t |
Ground allspice |
| 2 |
lb |
Bratwurst |
| 4 |
c |
Beer |
| 1 |
|
Onion, sliced |
INSTRUCTIONS
Prepare the grill for the direct heat method. In a pot simmer brats
and the onion in 4 cups of beer for 10 minutes. Remove brats from pot
and grill over medium-hot coals for 15 minutes turning frequently. Mix
both mustard seeds, 1/2 cup of the lager and the red wine in a small
bowl and let stand at room temperature for at least three hours. Put
the mixture in a blender and add the remaining ingredients. Process to
a coarse consistency. Scrape the mixture into the top of a double
broiler. Stir the mustard over simmering water for 5 to 10 minutes
until it begins to thicken, but not quite a thick and commercial
prepared mustard. Scrape it into a jar and let it cool. If it seems to
thick when its cooled, thin down with a teaspoon or so of beer or
vinegar. Serve the brats with the mustard and simmered onions. Recipe
by: Deb Pankey-Daily Herald Newspaper Converted by MM_Buster v2.0l.
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