Great Brat!

Ahh, the beer brat. A time-honored tradition in DooDFood culture. Much like the accidental pairing of chocolate and peanut butter, some brave soul had a party foul hundreds of years ago, when an old English ale was upended onto a cooking leg of lamb. Rather than cry over spilt mead, the roast beast was devoured, and the unknowing heathen birthed a grilling sensation. Today, backyard bar-B-tenders are now pouring everything in their liquor cabinet onto rump roasts, dainty desserts, and fancypants flan. But a real dood knows that all you need is the cheapest can of swill you can find, half of an onion, and a dream.

Beer Brats

Ingredients

• 1 package of bratwurst
• 1 onion, sliced into 2 in. long strips
• 1 12 oz. can of beer
• bratwurst buns
• mustard

Directions

1. In a saucepan, bring 1 can of beer and 1 sliced onion to a simmer under medium heat.
2. Add bratwurst. Continue cooking under a low heat for about 15 minutes, or until most of the beer is cooked off.
3. If 'grill marks' are wanted, simply brown the links in the empty pan for about 2 minutes, turning frequently.
4. Remove links from pan. Drain off any excess liquid.
5. Place brats in deli-style bratwurst buns. Add the cooked onions to the top of each brat, and cover in mustard.