Here's a treat for those who like nothing more than an afternoon at the ball park. It's a casual meal but all the tastier for the modest amount of work involved, and it adapts easily to feed a crowd. The barbecued onion relish may remind you of certain stadium condiments, but it's head and shoulders better, and teamed with cheese and pickles, it transforms the brats into something sublime. It's also a lot of fun to make, with a little of this and a little of that tossed in. Start this major league meal with peanuts salted in the shell and cold beers, accompany the brats with potato chips and coleslaw and pass purchased ice cream bars for dessert.
- For the Barbecued Onion Relish:
- 3 tablespoons canola oil
- 2 1/2 pounds onions (about 4), halved, sliced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 tablespoon medium-hot chili powder
- 4 garlic cloves, finely chopped
- 1/4 teaspoon crushed dried red pepper flakes
- 1/2 cup purchased hickory-flavored barbecue sauce
- 1/2 cup beer
- 1 tablespoon unsulphured molasses
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 2 1/2 teaspoons soy sauce
- For the Sandwiches:
- 8 bratwurst sausages (See Note)
- 8 hot dog buns
- Grated sharp cheddar cheese
- Dill pickle chips
FOR THE BARBECUED ONION RELISH:
Heat oil in large saute pan over medium heat. Add onions, sugar and salt. Cover and cook until onions are wilted and very juicy, but not browned, stirring occasionally, about 30 minutes. Add chili powder, garlic and red pepper flakes; saute 4 minutes. Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce. Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes. Cool to room temperature. Cover tightly and refrigerate at least 24 hours for flavors to develop.
Relish can be prepared up to 1 week ahead. Keep refrigerated.
FOR THE SANDWICHES:
Prepare barbecue (medium heat) and position rack about 6 inches above heat source. Pierce sausages all over with tip of knife. Arrange sausages on rack. Cover and grill until outside is crisp and brown, and just cooked through, turning occasionally, about 15 minutes. Transfer to plate.
Simmer relish over low heat. Lightly toast cut sides of buns on grill.
Place bratwursts in buns and serve, allowing guests to add pickles, relish and cheese.
The ideal type bratwurst for this recipe is coarsely ground and uncooked. Fully-cooked, smooth-textured white "bratwurst," sometimes called weisswurst, can be substituted, but should be grilled just long enough to crisp them and heat them through.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
523 calories; 31g total fat; 51mg cholesterol; 1134mg sodium; 43g carbohydrates; 4g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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