Combine 6 cups water, the beer, onion, garlic, ginger, caraway
seeds, bay leaves and cloves in a large pot over medium-high heat;
bring to a gentle simmer and cook 10 minutes. Add the bratwursts,
return to a simmer and cook until almost done (the meat should
still be slightly pink in the center), about 15 minutes. Remove from
the heat and let the bratwursts cool completely in the cooking
liquid, about 1 hour.
Preheat a grill to medium high. Transfer 2 cups of the cooking
liquid to a small saucepan over medium heat. Add the butter and
bring to a boil; cook until the butter melts, about 1 minute.
Grill the bratwursts, occasionally turning and basting with the
butter mixture, until marked and cooked through, 10 to 12
Serve on rolls with mustard and other toppings.
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