A quick and tasty summer recipe
There’s no messing with this recipe; only a few ingredients, a little prep and a short stint on the barbecue. It will, however, impress your guests and definitely become a summer regular.
1 medium onion
1 pepper, any colour
5 garlic cloves
3 bottles of beer, plus a few extra for the cook!
6 brioche finger rolls
‘White trash mustard’, aka American mustard
½ onion, finely chopped
Light the barbecue—by the time it’s ready to cook on, you will have finished preparing your ingredients.
Chop the onion in half and then into ‘half-moons’ and place into a disposable foil roasting tray. Slice the pepper and mushrooms into thin slices, crush and peel the garlic cloves and add them to the onion in the tray. Pour in all the beer and finally, pop in the brats.
Carefully carry the tray out to the barbecue; the coals should have stopped flaming by now and have turned white. If using a disposable barbecue, I find that the heat tends to go quicker, so once the flames are out pop the tray on top. Leave it alone until the beer starts to bubble, then take the brats out and place them onto the grill to brown a little on two sides. This won’t take long, so keep an eye on them or they’ll burn.
Once they’ve had a chance to have a bit of colour, put them back in the beer for around 5-10 mins. Continue with this method of browning the brats then returning them to the beer until they are an even colour. This won’t take long—30 mins at the most. Bratwursts are cooked pork meat, so all you’re doing is heating them up, flavouring them and giving them some colour. The beer helps to keep them moist as you barbecue them.
You can, of course, serve the brats with whatever your condiment of choice may be; however, served in a warm brioche roll with some ‘white trash’ mustard, chopped raw onions and gherkins along with an iced cold beer will most definitely make this recipe a firm barbecue favourite for years to come.
You can serve the brats with the vegetables that are by now rather drunk and happy from their beer bath, or with the more traditional sauerkraut. Just don’t overdo the sauces.
Recipe: Beca Lyne-Pirkis