Grilled Bratwurst Sandwiches with Barbecued Onion Relish Recipe – 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.
Recipe Courtesy of Cooking.com.
Nutrition Facts per serving:
Calories: 523 Fat, Total: 31g Carbohydrates, Total: 43g
Cholesterol: 51mg Sodium: 1134mg Protein: 18g
Fiber: 4g % Cal1. from Fat: 53% % Cal. from Carbs: 33%
- 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
- 1 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.
- 2 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.
- 3 DO-AHEAD TIP:Relish can be prepared up to 1 week ahead. Keep refrigerated.
- 4 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.
- 5 Simmer relish over low heat. Lightly toast cut sides of buns on grill.
- 6 Place bratwursts in buns and serve, allowing guests to add pickles, relish and cheese.
- 7 NOTE: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.