Wisconsin Beef-and-Cheddar Brats

Ingredients

• 8  beef-and-cheddar brats 
• 12 ounce beer 
• 4 tablespoons butter 
• 2  onions red thinly sliced
• 8  rye sesame rolls dark
• 8 servings mustard stone-ground
• 8 servings vegetable oil for the grill
• 1  onion yellow thinly sliced

Equipment

• frying pan
• grill

Directions

1. Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner.
2. Add the onions and cook until soft, about 10 minutes, stirring occasionally.
3. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
4. Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill.
5. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.
6. Photograph by Andrew McCaul