Wisconsin Beef and Cheddar Brats with Beer-Braised Onions
Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
Serve brats hot on toasted rolls smothered with onions and topped with mustard.
INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.
Recipe courtesy Sandra Lee, 2007
Recipe courtesy of Paul Young