The Football Blitz

This weeks recipe was sent by Adam in Jeffersonville, IN.  It sounds like the perfect tailgating recipe!

Bobby Flay’s Beer-Simmered Bratwurst Recipe

55 min | 15 min prep

SERVES 8

3 large onions, peeled & thinly sliced
2 garlic cloves, crushed
3 lbs bratwursts, pricked with a fork (Bobby uses pre-cooked brats, but we get more flavor out of using uncooked, Johnsonville is our favor)
6 (12 ounce) bottles dark beer (Bobby uses Sierra Nevada Pale Ale however I strongly recommend Leinenkugel Red Lager)
2 cups water
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon mustard seeds
1 piece fresh ginger, peeled & chopped (1-inch)
bun, of your choice (or not)
German mustard, of your choice (we prefer Honey Spice mustard)
Other garnishes
sauerkraut (optional) or pickle (optional) or pickled eggs (optional) or pickled beet, chopped (optional) or sauteed onion (optional)
Arrange onion slices and garlic along the bottom of a medium stockpot.
Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
Fire up the grill.
Bring to a simmer over the grill grates or on a burner.
We do it on the stove top, but you still need the grill to finish cooking the brats.
Simmer the sausage in the mixture for about 10 minutes.
Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
Remove the sausages with tongs onto a platter.
Place the bratwursts on the grill and grill until cooked through (about 10-15 minutes).