Brined Tailgate Bratwurst

(WJBK) - Get part of this OctoberFest menu from Busch's Chef Jeff Sharrow. Learn more about Bush's online at www.buschs.com .

Yields: 8 servings

Ingredients
• 1-1/2 medium onion, cut in strips
• 3/4 cup and 2 teaspoons balsamic vinegar
• 5-2/3 cups water
• 8 fresh Busch’s bratwurst links
• 1-1/2 teaspoons butter or margarine

Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 8 Bratwurst.
1. In a large skillet, combine onion, balsamic vinegar, and water. Simmer over medium-low heat for 10 minutes. Place bratwurst in the simmering water; cover, and simmer 20 minutes. Be sure the water is only simmering, not boiling.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Remove the bratwurst, and drain liquid from pan. Add butter to the pan with the onions, and cook over low heat until onions are browned. At this point you can wrap up the brats and refrigerate them until grilling time.
4. Grill brats over high heat for 5 to 7 minutes, turning to brown on all sides. Serve with onions.
Nutritional Information
Amount Per Serving Calories: 343 | Total Fat: 28.2g | Cholesterol: 71mg