Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
Grilled bratwursts and onion wedges, tucked into lightly toasted buns and garnished with a warm tomato mustard relish, take hot dogs to new heights. The easy homemade relish can be prepared several days ahead and reheated at serving time.
Ingredients[]
- 1 large yellow onion
- Vegetable oil for brushing onions and oiling grill rack
- 4 4-ounce bratwursts or other sausages such as knockwurst or cooked kielbasa
- 4 good-quality hot dog buns, lightly toasted
- Tomato Mustard Relish
Directions[]
- Halve the unpeeled onion lengthwise through the root end.
- Peel the onion, leaving the root end intact, and slice each half lengthwise through the root end into ¾-inch wedges. (Leaving the root end intact will prevent onion wedges from separating.)
- Skewer onion wedges through their centers.
- Brush onions with oil.
- Set aside.
- Oil a grill rack and arrange 4 to 5 inches from heat source.
- Prepare grill for a hot fire (high temperature).
- Grill bratwursts and skewered onions, turning often, until sausages are lightly charred on the outside and fully cooked inside, and onions are lightly charred and soft when pierced with a knife. (Internal temperature for the sausages should be 160 degrees F for bratwurst and knockwurst and 165 degrees F for cooked kielbasa.)
- Onions usually take about 12 minutes and uncooked sausages a little longer.
- Arrange a sausage and some onions on each toasted bun.
- Spoon some Tomato Mustard Relish on each. (You may have some relish left over; save for another use.)
YIELD: SERVES 4