Yield: 1 Servings
|\N \N||Sheboygan Brats; a couple of pounds|
|\N \N||Beer to cover|
|1 tablespoon||Honey per 4 oz beer|
|\N \N||Julienne Onions & Bell peppers (optional, I guess, I always opt for them)|
|\N \N||Buns (Hoagie buns; not those dinky little hot dog things)|
If you are grilling out before the game, steaks are ok, but I think that the best way to enjoy a game (or for that matter a race, soccor game or picnic) is with a hot brat in one hand.
Put the Brats in a pan and brown them on all sides. Pour of the rendered fat and pour on the beer and honey. Cover and simmer until the brats are fully cooked. You can now chill them and atke them to the game to grill.
Grill until hot all the way through. Saute the onions and peppers and serve them on the brats along with German Mustard or Guldens. Posted to KitMailbox Digest by Bright on Sep 01, 1997