Beer Brats



3 (12 ounce) cans beer
6 uncooked bratwursts (we like Johnsonville best)
1/8 cup yellow mustard
1/8 cup stone ground mustard
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 medium onion, cut into rings about 1/3 of an inch thick
sauerkraut (optional)
1 large red bell pepper (cut in rings the same size as the onions)
6 hot dog buns or 6 hoagie rolls

1.Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
2. Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc. Stir until the onions and brats are evenly coated.
3. Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer. Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
4. Pre heat your grill to medium high heat.Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
5. Turn the grill down to medium heat (or however you like your brats grilled). Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
6. Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
7. Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.

Yield: 6 servings