So, you want to grill up some brats and throw them in a bun with a few onions and peppers? The problem is, and one that many people have on the grill, is that the sausages get burnt on the outside while remaining raw in the middle, cause substantial and intimidating flare-ups, and end up dried and shriveled. By cutting up these bratwursts and threading them onto skewers with onions and bell peppers, it cooks more evenly. All that is needed is to baste them with a little beer and then slide the contents of the skewer into a bun—Perfect!
MAKES: 6 TO 8 LARGE KEBABS
INGREDIENTS:
- 10 bratwurst
- 1 large bell pepper
- 1 medium sweet onion
- 1 cup (235 ml) beer (ale is recommended)
- 6 to 8 large skewers
- 1⁄3 cup (80 ml) oil
INSTRUCTIONS:
- Cut the bratwursts into 1½-inch (4 cm) pieces. Core and cut the bell pepper into 1½-inch (4 cm) pieces. Peel and cut the sweet onion into 1½-inch (4 cm) pieces.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the skewers in the following order: bratwurst, then the onion, and then the bell pepper. Repeat the process, leaving some room at the ends of the skewers.
- Place the kebabs onto the grill. Cook for 3 minutes. Gently turn. If the sausages are sticking to the grill grates, give it a minute or two more and then turn. Cook for a total of 10 to 12 minutes, turning a few times during the cooking process. Baste repeatedly with beer while they cook.
- Once the bratwursts reach an internal temperature of 160°F (71°C), remove the kebabs from the grill and place into sandwich buns, sliding out the skewers. These kebabs can be served as they are with your favorite side dishes or as appetizers.
