Published by
Dalisa
Bratwurst Hot-Dog
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Baking — 25 minutes
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Preparation — 10 minutes
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Servings — 12
Ingredients
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12
Dalisa sausages of your choice
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1
large oignon, sliced
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60 ml
of salted butter
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3
Blanche de Chambly beers
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12
Semmel or kaiser bread
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750 ml
of sauerkraut at room temperature
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Strong or sweet German mustard to taste
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Salt and pepper
Preparation
- Prepare the grill for direct cooking and preheat to medium temperature. Leave one third of the grill empty. Brush and oil the rest of the grill.
- Place the sausages on the rack about 1 inch (2.5 cm) apart. Cook sausages for 8 to 10 min, turning them often, until crisp and golden. Move the sausages to the safety zone if flames touch them.
- Thread the onion slices on bamboo skewers. Place an aluminum roasting pan on the grill and melt the butter inside. Gently coat the onion slices with butter, salt and pepper. Grill onions for 3 to 4 minutes, until golden brown.
- Pour the beer into the roasting pan. Leave it boils for 3 minutes. Move the roasting pan to a colder area of the grill for the beer to stop boiling. Add the cooked sausages in the beer.
- Place the roasting pan at the back or on one side of the BBQ so sausages stay warm. Make sure it doesn't boil because sausages will be overcooked. The sausages can be kept this way for as long as 2 hours before serving.
- Add mustard to the bread, place a sausage, grilled onion and sauerkraut. Enjoy.
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