Beery Brats
A German classic! Essentially, we are braising the sausages in the beer and caraway seeds and that keeps them super succulent and incredibly tasty!
Caraway seeds are the real star of the show here. Not a commonly used ingredient but it gives that real authentic German flavour and aroma. If you are not familiar with caraway, it’s a very aromatic and heady seed that’s somewhere between fennel and cumin often used to flavour many German rye breads, crackers and the such like.
Ingredients
6 hotdog rolls
1 onion, quartered
6 German-style bratwurst sausages
1 tsp caraway seeds
½ bottle of Erdinger Dunkel dark beer
Method
1. Set up your barbecue for direct grilling at a medium heat.
2. Add the onion quarters and cook, turning every 5 minutes, until they start to soften and char then remove and set aside to cool slightly.
3. Add the sausages to the grill and sear all over until they take on a good colour then remove and set aside.
4. Melt a generous knob of butter in a barbecue-safe skillet or cast iron dish then add a teaspoon of caraway seeds.
5. Remove and discard the charred outer layer of the onion, chop the rest and add to the pan with the seeds.
6. Add the bratwurst then add the Erdinger, and reduce the liquid by two thirds, which will take around 10 minutes.
8. Split the bread rolls open like a book, being careful not to slice all the way through, add some onions and then a sausage to each one and pour over any remaining liquid.
9. Serve with wholegrain mustard or yellow ‘American’ mustard.
More Recipes Ideas from Jon Finch
Method
1. Set up your barbecue for direct grilling at a medium heat.
2. Add the onion quarters and cook, turning every 5 minutes, until they start to soften and char then remove and set aside to cool slightly.
3. Add the sausages to the grill and sear all over until they take on a good colour then remove and set aside.
4. Melt a generous knob of butter in a barbecue-safe skillet or cast iron dish then add a teaspoon of caraway seeds.
5. Remove and discard the charred outer layer of the onion, chop the rest and add to the pan with the seeds.
6. Add the bratwurst then add the Erdinger, and reduce the liquid by two thirds, which will take around 10 minutes.
8. Split the bread rolls open like a book, being careful not to slice all the way through, add some onions and then a sausage to each one and pour over any remaining liquid.
9. Serve with wholegrain mustard or yellow ‘American’ mustard.
