Grilled bratwurst with peppers and onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Red bell pepper, large, cut | |
| Into 1/4-inch rings | ||
| 1 | Yellow bell pepper, large, | |
| Cut into 1/4-inch rings | ||
| 1 | large | Onion, cut into 1/4-inch |
| Slices | ||
| 8 | Uncooked bratwurst* | |
| 4 | Hard rolls, halved and | |
| Buttered, optional | ||
| Garnish: | ||
| Dill pickles | ||
| Mustard | ||
Directions
*Note: For mail order brats: Sheboygan's Meat Market (800) 733-GIFT Prepare grill.
In a bowl drizzle oil over pepper rings and onion slices, tossing to coat well. Grill peppers and onions on an oiled rack set 5 to 6 inches over glowing coals 3 minutes on each side, or until tender.
(Alternatively, peppers and onions may be grilled in batches in a hot well-seasoned ridged grill pan over moderately-high heat.) Transfer peppers and onions to a bowl.
Grill bratwurst, turning them, until golden and just cooked through (about 160 degrees on an instant-read thermometer), 20 minutes.
Put a pair of brats, cut in half lengthwise and stacked on each roll.
Top with peppers, onions, pickles and mustard.
Yield: 4 servings
COOKING LIVE SHOW #CL9157
Recipes courtesy Gourmet magazine