6 each bratwursts
12 oz beer (1 can)
1 each onion, chopped
6 each peppercorns
4 each cloves
6 each hard rolls
Place bratwursts, beer, onion, peppercorns, and cloves in a 3 quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf style mustard.
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