Sobre esta receta

El clásico definitivo del patio trasero — salchichas bratwurst cocidas a fuego lento en un baño de cerveza fría, cebollas y mantequilla, luego terminadas en la parrilla para un envoltorio perfectamente chamuscado y crujiente. Servidas amontonadas en un pan tostado con cebollas caramelizadas sedosas y una salsa de cerveza y mostaza contundente. Esta es la receta que gana en eventos de cola de auto, parrilladas en el patio trasero y cenas entre semana. El baño de cerveza fría es el secreto: mantiene las bratwurst jugosas por dentro mientras que la parrilla entrega ese hermoso chamuscado por fuera.

Instrucciones

1. 1

   Whisk together the whole-grain mustard, yellow mustard, 2 tablespoons of beer, honey, apple cider vinegar, and a pinch of kosher salt in a mixing bowl until smooth. Taste and adjust — add more honey for sweetness or more apple cider vinegar for tang. Set aside (it gets better as it sits).

2. 2

   Place a large cast iron skillet or disposable aluminum pan directly on your grill grates (or on the stovetop over ^[medium heat]). Add the butter and let it melt. Add the sliced yellow onion and smashed garlic. Cook, stirring occasionally, for 8–10 minutes until the yellow onion are soft and beginning to turn golden.

3. 3

   Nestle the raw bratwurst sausages uncooked into the yellow onion mixture. Pour all 3 cans of cold beer over the top — the liquid should mostly cover the brats. Add the black pepper and red pepper flakes (if using). Bring to a gentle simmer.

4. 4

   Simmer the bratwurst sausages uncooked in the beer bath for 20–25 minutes over ^[medium-low heat], turning them once halfway through. The internal temperature should reach %[150°F] before you move them to the grill. Do NOT boil — a hard boil will split the casings. Keep it at a lazy, bubbling simmer.

5. 5

   While the bratwurst sausages uncooked simmer, preheat your grill to ^[medium-high heat] (about ![400°F]). Clean and oil the grates well.

6. 6

   Using tongs, transfer the beer-simmered bratwurst sausages uncooked directly onto the hot grill grates. Grill for 3–4 minutes per side, rotating once or twice, until you get deep golden-brown grill marks and the casings are slightly charred and crispy. The internal temp should hit %[160°F].

7. 7

   While the bratwurst sausages uncooked are on the grill, continue cooking the yellow onion in the beer braising liquid over ^[medium heat], stirring occasionally, until the liquid reduces and the yellow onion become deeply golden and jammy — about 8–10 more minutes. Season with a pinch of kosher salt.

8. 8

   Butter the cut sides of the bratwurst buns hoagie-style or pretzel buns preferred and place them cut-side down on the grill or in a hot skillet for 1–2 minutes until golden and toasted.

9. 9

   Place a grilled bratwurst sausages uncooked in each toasted bratwurst buns hoagie-style or pretzel buns preferred. Pile on a generous spoonful of the caramelized beer yellow onion. Drizzle with the beer whole-grain mustard sauce. Garnish with fresh flat-leaf parsley if desired. Serve immediately with cold beer on the side.