We celebrated National Hot DOG day eating Brats:
Recipe for Brats:
4 tablespoons butter
2 red onions, thinly sliced
1 yellow onion, thinly sliced
1 12 -ounce bottle beer
Vegetable oil, for the grill
8 beef-and-cheddar brats (I used regular brats)
8 dark rye sesame rolls (I used regular ol’ hot dog buns)
Stone-ground mustard (I used Coleman Mustard)
Set up a grill for direct cooking over high heat. Melt the butter in a large skillet on the grill or side burner. Add the onions and cook until soft, about 10 minutes, stirring occasionally. Add the beer and cover; cook about 10 more minutes. Uncover the skillet and simmer until most of the beer has evaporated, about 5 minutes.
Reduce the heat to medium and oil the grates. Grill the brats on the grates 4 to 5 minutes per side. Lightly toast the rolls on the grill. Serve the hot brats on the rolls, smothered with the onions and topped with mustard.