Bratwurst Sandwiches the Editors of Publications International, Ltd.
Makes 4 servings
|1||bottle or can (12 ounces) beer|
|4||fresh bratwurst (about 1 pound)|
|1||medium onion, sliced|
|1||small red bell pepper, cut lengthwise into thin strips|
|1||small green bell pepper, cut lengthwise into thin strips|
|1||tablespoon olive oil|
|1/2||teaspoon black pepper|
|4||hoagie or submarine sandwich rolls, split|
|Spicy brown or Dijon mustard|
|Hot sport peppers (optional)|
- Combine beer and bratwurst in medium saucepan; bring to boil over high heat. Reduce heat; simmer uncovered 20 to 25 minutes or until bratwurst are no longer pink in center, turning occasionally. Cool in liquid. Drain bratwurst; wrap in foil or plastic food storage bag. Refrigerate up to 24 hours.*
- Combine onion and bell peppers on large sheet of heavy aluminum foil. Drizzle oil and sprinkle salt and pepper over vegetables. Place another sheet of foil over vegetables; fold up all edges of foil, forming a packet. Refrigerate up to 24 hours.
- Prepare grill for direct cooking. Place foil packet on grid over medium coals. Cook 5 minutes. Place bratwursts on grid and turn vegetable packet over. Continue grilling 10 minutes or until bratwursts are heated through and vegetables are tender, turning bratwursts and foil packet once.
- Place rolls, split sides down, on grid to toast lightly during last 1 to 2 minutes of grilling. Serve bratwursts in rolls topped with vegetables from foil packet. Serve with mustard and hot peppers, if desired.
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