Grilled Brats with Beer-Butter Onions

• 1

  Preheat the grill to medium heat, about 350–400°F. Clean and oil the grates.

• 2

  Make the beer-butter onions. In a large skillet or grill-safe pan, melt the Challenge Unsalted Butter over medium heat. Add the sliced onions, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the onions begin to soften.

• 3

  Add the garlic and cook for 30 seconds, just until fragrant. Pour in the beer and stir in the whole grain mustard, if using. Bring to a simmer and cook for 10–15 minutes, stirring occasionally, until the onions are tender and the beer has reduced into a buttery sauce.

• 4

  Grill the bratwurst for 12–15 minutes, turning often, until browned on all sides and cooked through. The internal temperature should reach 160°F.

• 5

  If desired, place the brioche buns cut-side down on the grill for 30–60 seconds, just until lightly toasted. You can also leave the buns soft.

• 6

  Assemble the brats. Place each bratwurst in a brioche bun and top with the warm beer-butter onions. Serve with whole grain mustard, yellow mustard, or Dijon mustard.

Notes

• The beer-butter onions can be made on the stovetop or directly on the grill in a grill-safe skillet or pan. If cooking them on the grill, make sure your pan is safe for high heat.
• For a classic beer bath method, marinate the brats with beer and sliced onions for 12–24 hours. When ready to cook, transfer the brats, onions, and beer to a grill-safe skillet, Dutch oven, or disposable foil pan. Simmer on the grill until the brats are partially cooked, then transfer the brats directly to the grill grates and cook until browned, lightly charred, and 160°F. Stir butter into the beer onions at the end so they become rich and glossy.
• You can also skip the marinating and simply simmer the brats with the onions and beer before grilling. They are just as good made separately with the beer-butter onions spooned over the top.
• Use a lager, pilsner, or amber ale for a balanced beer flavor. Avoid very bitter beers, which can make the onions taste sharp once reduced.