Brats with Glazed Red Onions
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Before long the practice of slow-roasting whole hogs over smoldering wood became a favorite choice for outdoor shindigs, attracting large crowds and no small amount of revelry. In George Washingtons diary, he recorded one barbecue he attended in Alexandria, Virginia, that lasted three entire days. During the twentieth century, many of the best pit masters in the south moved north and west, bringing their talent and new recipes to the big cities across the land.
ingredients
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serves: 5
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium red onions, cut crosswise into 1/2-inch slices
5 smoked and pre-cooked bratwurst, preferably Johnsonville®
5 hot dog rolls
Mustard
Nutrition Facts
Brats with Glazed Red Onions
Servings Per Recipe: 5
Amount per Serving
Calories: 448
- Total Fat: 29.4 g
- Saturated Fat: 9.4 g
- Trans Fat: 0 g
- Cholesterol: 62.9 mg
- Sodium: 1165.4 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.7 g
- Sugars: 5 g
- Protein: 16.3 g
preparation
1. In a large dish or platter, mix the oil, vinegar, thyme, salt, and pepper. Add the onions and gently turn the slices over in the oil mixture, being careful to keep them from falling apart. Set aside to marinate at room temperature for 2 to 4 hours.
2. Grill the onions and brats over Direct Medium heat until the onions are tender and the brats are browned, 10 to 12 minutes, turning occasionally. Serve the brats warm inside the rolls and arrange the onions on top. Pass the mustard.
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