Weber's Recipe of the Week

1 rating: 5.0

Recipe from Weber's Way to Grill™ by Jamie Purviance

A bratwurst (pronounced [ˈbʁaːtvʊɐst] (help·info)) is a sausage usually composed of veal, pork or beef. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, or sausage. Though … see full wiki

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Cider-Simmered Brats with Apples and Onions

Mar 4, 2010

by Dalewis
posted in BBQ Gurus

Rating:

I have been looking for a new Brat Recipe for sometime now and took the last couple of day's gathering the things I needed before firing up the grill and cooking these simmered brats. This recipe is simple to follow but I encourage you to monitor your heat and time throughout the process. I ruined my first batch due to having the heat to high and I had to start over with a new batch. The family was very happy with the robust flavor and the tip included for pricking the small holes worked perfectly. I encourage you to give this a try if your a brat lover and let me know what you think. Here are the directions:

 Cider-Simmered Brats with Apples and Onions Recipe from Weber’s Way to Grill™ by Jamie Purviance

Serves: 5 Prep time: 15 minutes
Way to grill: direct high heat (450° to 550°F) anddirect medium heat (350° to 450°F) Grilling time: about 45 minutes
Special equipment: 2 large disposable foil pans Mustard

2 tablespoons apple butter
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard

2 bottles (12 ounces each)
hard apple cider
2 medium yellow onions, halved and cut into 1/4-inch slices
5 fresh bratwurst, pierced several times
1 tablespoon brown sugar
5 submarine sandwich buns, halved lengthwise
2 Granny Smith apples, cored and thinly sliced

1. In a small bowl mix the mustard ingredients. Cover and let stand atroom temperature until ready to serve.

2. Prepare the grill for direct and indirect cooking over high heat. Brush the cooking grates clean. Put the hard cider, onions, andbratwurst in a large disposable foil pan. Place the pan over direct high heat and bring the liquid to a simmer. Keep the grill lid closedas much as possible. Continue simmering until the brats are evenlycolored and have lost their raw look, about 20 minutes, turning themoccasionally. If the liquid starts to boil, move the pan over indirect heat to prevent the bratwurst from splitting open.

3. Lower the temperature of the grill to medium heat. Transfer thebrats to another large disposable aluminum pan. Strain the onions in acolander over the pan with the brats (the liquid will keep the bratswarm while you cook the onions). Return the onions to the original panand stir in the brown sugar. Cook the onions over direct medium heat,with the lid closed as much as possible, until they are golden brown,about 15 minutes, stirring occasionally. Move the onions over indirectheat to keep them warm.

4. Remove the brats from the liquid and grill them over direct mediumheat until browned, 6 to 8 minutes, turning once or twice. During thelast minute, place the buns on the grill to toast.

5. Place the brats in the buns. Spread each with the mustard, and topwith the glazed onions and a few apple slices. Serve hot.Grilling Tip of the Week Before cooking, prick several small holes in each bratwurst to prevent them from bursting open.

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