- Worcestershire sauce introduced (1937)
Sunshine Citrus Blonde Bratwurst
- 2-3 Pounds precooked bratwurst, poked with a fork
- 6 bottles Blue Moon Sunshine Citrus Blonde beer
- 2-3 Cups water
- 2 cloves garlic, smashed
- 2 large onions, sliced thin
- 2 red bell peppers, sliced thin
- 1 lemon, peel included
- 1 orange, peel included
- 1 Teaspoon mustard seeds
The bratwurst in this recipe gets two cooking treatments. First, it’s simmered in a fragrant braising liquid made of fresh orange and lemon juice and Blue Moon’s Sunshine Citrus Blonde beer, and then it’s finished on the grill to give it a nice, flavorful char.
Preheat the grill to high. In a large stockpot, place the onion slices and garlic at the bottom, covering the surface. Place the bratwurst on top and add the beer, water, and mustard seeds. Peel both the lemon and orange and add the peel to the pot along with the juice of both pieces of fruit. Bring to a simmer and cook for about 10 minutes. Remove from the heat and let the brats sit in the liquid for 10 more minutes. Meanwhile, place the bell peppers on the grill and cook until soft. Remove sausages and onions from stockpot and place on a platter. Put the sausages back on the grill and cook until crisp. Serve on hot dog buns, or a desired roll. Garnish with onions and peppers. Enjoy with an ice cold Sunshine Citrus Blonde!