Bratwurst with Onions
- Servings: 8
Wrapping food in an aluminum foil packet is an easy way to make great meals. Wrapped in aluminum foil, the food odors from the seasoned onion in this recipe don't transfer to other foods in the refrigerator. The cold and heat tolerant aluminum foil goes right from refrigerator to grill without a pause. Here the onion starts steaming inside its aluminum foil packet and cooking alongside the bratwurst. No worries about losing any onion pieces between the grates of the grill. When everything is ready, just unfold or cut open the packet and remove onion to pile on each bratwurst on a bun. Then toss the packet and serve dinner. It's so easy.
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- 8 uncooked bratwurst links
- 12 ounces beer (1-1/2 cups)
- 2 tablespoons packed brown sugar
- 1 tablespoon prepared mustard
- 1 teaspoon chili powder
- Several dashes bottled hot pepper sauce
- 2 cups hickory or oak wood chips
- 3 medium onions, sliced
- 3 tablespoons butter or margarine
- 1 teaspoon chili powder
- 8 French-style rolls, split and toasted
- Purchased sweet pepper relish
- Aluminum foil
Use the tines of a fork to pierce several holes in each bratwurst. Place bratwurst in a resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine beer, brown sugar, mustard, 1 teaspoon chili powder, and the hot pepper sauce. Pour over bratwurst; seal bag. Refrigerate for 6 to 24 hours, turning bag occasionally.
At least 1 hour before smoke cooking, soak wood chips in enough water to cover. Drain before using.
Fold a 36x18-inch piece of aluminum foil in half to make an 18-inch square. Place onions in center of foil. Dot with butter and sprinkle with 1 teaspoon chili powder. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose onions, leaving space for steam to build. Refrigerate the packet until ready to grill. Drain bratwurst, reserving marinade.
Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Sprinkle the drained wood chips over the coals. Place bratwurst on the grill rack over drip pan. Place onion packet next to bratwurst on grill rack directly over coals. Cover and grill for 20 to 25 minutes or until an instant-read thermometer registers 160 degree F when inserted near the center of a bratwurst, brushing once with marinade halfway through cooking. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect grilling. Grill as above, except add drained wood chips according to the manufacturers directions.)
Remove bratwurst and onion packet from grill. Serve bratwurst on toasted rolls and top with onions and sweet pepper relish. Makes 8 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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