• 1 lb. Bison bratwurst
• 1/4 onion, thinly sliced
• 1 cup beer, as needed
• 1 tsp. vegetable oil
• 4 Bratwurst sandwich buns
• 2 Tbs. plus 2 tsp. mustard

Created by: Chef Forrest D. Waldo, II C.E.C.

Prick each sausage a half-dozen times with a fork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all the sausages. Place the sausages on top and add beer and water to cover (the ratio should be about 3 parts beer to 1 part water). Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages 4 to 5 minutes. Transfer the sausages to drain in a colander.

Set up the grill for direct grilling and preheat to medium-high.

Grill Bratwurst over medium heat until crisp and nicely browned 4 to 6 minutes per side.

Transfer the sausages to plates or a platter and let rest for 3 minutes. Serve with plenty of mustard, and large bowls of sautéed onions and hot sauerkraut, use the bagged variety and not the canned it's much better!

Per serving: calories 622, fat 37.7g, 56% calories from fat, cholesterol 71mg, protein 24.3g, carbohydrates 42.7g, fiber 2.4g, sugar 11.8g, sodium 1741mg, diet points 15.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 2.6, Lean meat: 2.3, Fat: 6.1, Sugar: 0.0, Very lean meat protein: 0.0

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