Shelly's Recipe

BACONISTA BRATS

Category: Sandwiches

1 12 oz bottle or can dark German beer, your favorite beer or 1-1/2 cups beef broth
1/2 cup coarsely chopped onion
3 tbsp bottled steak sauce
2 1/2 tsp smoked paprika or sweet paprika
4 cloves garlic, coarsely chopped
5 uncooked bratwurst links or turkey bratwursts (1 1/4 lbs)
5 slices uncooked bacon
5 round hard rolls, bratwursts buns, hoagie buns or other crusty rolls, split
Tangy Midwest Slaw (recipe follows)

For marinade: In large resealable plastic bag, set in a shallow dish or bowl, combine beer, onion, steak sauce, paprika and garlic. Use the tines of a fork to pierce several holes in each bratwurst. Add bratwursts to marinade. Seal bag and marinate bratwursts in the refrigerator for 6 to 24 hours, turning the bag occasionally.

In a large saucepan, bring marinade and bratwursts to boiling; reduce heat. Cover and simmer for 10 minutes.

Meanwhile, in a large skillet cook bacon until browned but not crisp. Drain on paper towels.

Using tongs, remove bratwursts from marinade; discard marinade. Let bratwursts cool slightly. Wrap each bratwurst with a slice of bacon and secure with a wooden toothpick.

For a charcoal grill: Grill bacon-wrapped bratwursts on the rack of an uncovered grill directly over medium coals about 5 minutes or until skins are browned and bacon is crisp, turning often. During the last 1 to 2 minutes of grilling, open the rolls and place them cut-side down on the grill to lightly toast. Remove bratwursts and rolls from grill. Remove the toothpicks from bratwursts.

Place bratwursts in the rolls and top with Tangy Midwest Slaw. Makes 5 sandwiches.

Tangy Midwest Slaw: In medium bowl combine 1/3 cup mayonnaise; 1 tbsp rice vinegar or white wine vinegar; 1 tbsp sweet pickle juice; 1/4 tsp celery seeds; and 1/8 tsp bottled hot pepper sauce. Add 2-1/2 cups pkgd shredded cabbage with carrot (coleslaw mix) or 1/2 of a small head green cabbage, shredded. Toss to coat evenly. Makes about 2 cups.