Beer and Brats

A couple of times every year, I like to have the team from work over to the house for beer and brats. It's a perfect way to hang out on the deck, grill up some food, and have a good time. Plus, it's an easy recipe.

Start by poking the brats with a fork 10 or so times per side. Slice a medium-sized yellow onion and put it in the bottom of a stockpot, then add the brats. Now, add beer until the brats aren't quite covered, and add water until they're covered by about a half inch. This is perhaps 2/3 beer, 1/3 water. Also add about a half teaspoon each of cardamom and dry mustard, and a bay leaf or two. Bring the pot to a simmer and cook for about 30 minutes. The skins will be pale and the sausages will be fully cooked at this point, but they're not quite ready to eat. Now, fire up the grill to about 450 F and grill just until the brats are brown and crisp on the outside. Serve up with whole grain mustard and sauerkraut.

As to the beer, I usually just use average, Bud-type beer. I wouldn't go on the cheap here, but I certainly wouldn't sacrifice good beer (i.e. Sam) for boiling bratwurst.