Malt Liqour Bratwursts

An interesting take on a usual suspect. Instead of using beer, Malt Liquor was used.

A 40 oz is a cheap resource that fills a pot perfectly. A 40 costs less than two dollars and adds an interesting flavor to the bratwursts while keeping them ridiculously moist.

Just tried this for the first time today, I would like it if anyone that tries it leaves me a comment of what they thought.

Ingredients

  • 1 40 oz Malt Liquor Beverage (Schlitz Malt Liquor is what I used)
  • 1/2 a Sliced Onion
  • 1/2 or Whole Green Bell Pepper
  • 1 Tbsp Garlic
  • 2 Tbsp Black Pepper
  • 1 Tbsp Salt
  • 1 Tbsp Worcheshtershire Sauce
  • 1/2 Cup Barbecue sauce
  • Buns of your choice, though I ate it without a bun, it was that awesome
  • 5 Bratwurst (Or more)

RECIPE

  1. DO NOT PUNCTURE BRATWURST
  2. Heat Grill to high heat
  3. Bring Malt Liquor to a boil in a pot (You can saute the onion and garlic before in a little oil if you want)
  4. Add Garlic, Onion, Bell Pepper, Salt, Pepper, Worcheshtershire Sauce, and BBQ sauce
  5. Bring back to a boil, insert Brats
  6. Turn heat to Simmer (Around medium heat)
  7. Simmer until cooked through (They’ll be gray with no red remaining)
  8. Place on a plate with paper towels to absorb extra moisture
  9. Move to the grill and place the brats on there
  10. After about 3 minutes flip them, you just want good grill marks to seal in the moisture
  11. When they’re done Toss them on a bun
  12. Strain the onions and bell peppers from the beer brine
  13. Cover the bratwurst with onions and bell peppers, hit with cheese or ketchup or mustard or relish
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