Grilled Brats: The Sheboygan Way


2 lbs. bratwurst
4 c. beer
2/3 c. red wine vinegar
1/4 c. mustard seed, brown
1/4 c. mustard seed, yellow
4 T. horseradish
2 t. sugar
1 t. cracked black pepper
1 t. minced garlic
1 t. salt
1/4 t. ground allspice
1 medium onion, sliced
2 T. butter
1/4 c. balsamic vinegar


Prepare the grill for the direct heat method.

In a pot, simmer the beer with all the other ingredients EXCEPT the brats, butter and balsamic vinegar. Let simmer for 20 minutes. Place the brats on the cooking grid and grill over medium-hot coals for 15-20 minutes, turning frequently, but being careful not to pierce the casings of the brats.

Remove the onions from the beer mixture and place in a frying pan. Add the butter and fry for 10 minutes adding a few tablespoons of balsamic vinegar at a time until caramelized. (If the onions become too dry, just stir in some of the beer mixture.)

When the brats are done grilling, remove them to the pot with the beer mixture and let them simmer for another 15 minutes.

Serve with the caramelized onions, your favorite mustard, maybe some kraut or horseradish.