“The big yellow one’s the sun!” (From stand-up comedian Brian Regan…if you haven’t heard him he’s HYSTERICAL! Check him out here)
That big blinding thing in the Seattle sky.. what IS it!? This past weekend in Seattle was gorgeous and dare I say it…it’s getting to be “that” time of year. You know which one I’m talking about…the birds chirping while the sun comes up at 5am, blinding white legs are peeking out from shorts, sunglasses sales shoot through the roof because no one knows where they placed any of the 5 pairs they used last time it was sunny in Seattle. Baseball is in season and it just seems downright American to drink beer and grill on the roof! After last years extended snowpocalypse, all of Seattle seems MORE than ready to get out and enjoy a little much awaited and MUCH deserved sunshine!
What better way to enjoy than to channel our German roots and grill up some Bratwurst! We’re spoiled to have the most delicious Uli’s Famous Sausages right down the street in Pike Place Market and Macrina Bakery two blocks away for amazing fresh Potato Rolls but I’m sure you can find your local version of each and make an equally tasty meal! Not to mention, with a few short minutes drive we can grab a fresh keg of Georgetown Manny’s Pale Ale.
This is the perfect weekend meal! It’s so easy to prep and forget while you go about your weekend chores! Then when you’re hungry you can fire up the grill and have an amazing and rewarding meal! We LOVED this meal so much we made enough for four and had leftovers the next night! Added bonus: the whole house smelled of incredible German brats and beer all afternoon while we cleaned! Talk about motivation!
Grilled Bratwurst
2 40oz cans of Miller Light
1 large onion, chopped
4 Uli’s German Bratwurst
4 Potato rolls from Macrina Bakery
1 package Sauerkraut (I use the German imported style sold at Uli’s, it’s authentic and already prepared!)
4 ear of corn, husked
Ketchup/Mustard to taste
1 keg of Georgetown Manny’s Pale Ale (okay… I guess you can use whatever you’d like but if you’re Seattle local, this is the PERFECT beer with this meal!)
To marinate
- Chop onion and place in large pot on the stove
- Add both 40’s of Miller Light and add the delicious brat’s
- Marinate on low for 4 hours
- Husk the corn and set aside
1.5 – 2 hours before you want to eat
- Soak the corn for a half hour then place each ear in foil. You can place whatever seasonings you like. I simply do salt and pepper but some like butter or oil and that actually helps it char up on the grill much more evenly and swifter. Bake individual corn foils in a pre-heated oven for 20-30 minutes then transfer and grill directly on the pre-heated grill. Corn takes a while so start this a good 15 minutes before you want to finish the dogs on the grill.
- Remove the dogs from pot and place in foil to grill.
- Set aside to onions to pan cook or you can also wrap them in foil and do this on the grill itself if you’d prefer to not use a stove.
-
Miller Light Wrap the Sauerkraut in foil and grill (or you can pan fry them but this stinks up the house a bit so I usually just warm them in foil on the grill).
- At this point you should have oven cooked corn still in the foil, foiled sauerkraut, foiled brats, and be ready to either pan fry the onions or foil those bad boys
- Heat up your grill as hot as it will go and cook the corn for 10 minutes, turning frequently to get an even char. Also put the foiled sauerkraut and onions on the grill to cook up (for these pictures I pan fried it since everyone in our building seemed to be using the grills and I wanted to reserve space).
- Once the corn has a good char on all sides, place the brats on the grill and char those puppies up.
- Toast your buns, set out your condiments and get ready to enjoy one of the most incredible meals you’ll ever set taste buds on!
Enjoy your delicious and easy meal!!!
Another amazing part of this meal… if you’re cooking for two.. this gives you leftovers to enjoy the next night like we did!!!
