Bratwurst better cooked on grill

By Bill Daley | Chicago Tribune

November 12, 2008

Fire up the grill for chipotle brats. (Photo by Bill Hogan/Chicago Tribune/MCT / August 28, 2008)

Chipotle-flavored bratwurst from the butcher shop takes center stage in this fall celebration of the grill. The spicy smokiness of the brats takes on an extra dimension when the links are grilled, especially if they are cooked over hardwood lump charcoal.

I like to top the brats with chopped red bell pepper and red onion. I char the bell pepper right on the coals, then grill thick slices of red onion alongside the brats. It's your choice whether to serve it all in a bun.

Round out the bratwurst with potato salad and coleslaw. Substitute regular brats, Mexican chorizo or even Italian sausage for the chipotle brats.

A grill basket holds the red onion slices together more easily while they are cooking.

Chipotle Brats with Grilled Peppers and Onions

(makes 2 servings)

1 red bell pepper

1 red onion, thickly sliced

2 teaspoons olive oil

4 links chipotle or regular bratwurst

1/4 teaspoon salt

freshly ground pepper

Prepare a grill for medium-high heat. Place the pepper in the glowing coals if possible, turning with tongs until all sides are blackened, about 10 minutes. Enclose in paper bag; let rest 10 minutes.

Drizzle onion slices with olive oil.

Grill bratwurst and onion slices, turning often, until links are browned and cooked through and the onions begin to caramelize, 10 to 15 minutes.

Meanwhile, remove the red pepper from the bag; peel off blackened skin. Core; remove seeds. Cut pepper into strips. Place in a bowl. Remove onion from grill; chop. Toss with peppers. Season with the salt and pepper to taste. Serve brats with peppers and onions.

Per serving: 754 calories, 64 grams fat, 14 grams saturated fat, 177 milligrams cholesterol, 13 grams carbohydrate, 29 grams protein, 2,218 milligrams sodium, 2 grams fiber

Recipe analysis provided by the Chicago Tribune.

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