| 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 |
tb |
Horseradish |
| 2 |
ts |
Sugar |
| 1 |
ts |
Cracked black pepper |
| 1 |
ts |
Garlic; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Ground allspice |
| 2 |
lb |
Bratwurst |
| 4 |
c |
Beer |
| 1 |
md |
Onion; sliced |
INSTRUCTIONS
MUSTARD RECIPE
BRATWURST RECIPE
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.
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”