Bratwurst and onion sandwiches from The Grilling Book: The Definitive Guide from Bon Appétit by Adam Rapoport

  • thyme
  • whole grain Dijon mustard
  • Show all ingredients...

  • EYB Comments

    This recipe can be found by clicking on "Free Sample" on the NZ publisher's site.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    This recipe can be found by clicking on "Free Sample" on the NZ publisher's site.

  • Rutabaga on August 21, 2016

    I made this with sweet onions, which were delicious when grilled with the mustard beer dressing. The onions should have gone on the grill while it was still quite hot; unfortunately they didn't get quite as soft as I would have liked, but fortunately the mellow sweet onion flavor made it work anyway. Also, next time I must remember not to cut the onion in half prior to slicing, so that the rings stay intact and don't slip through the grate on the grill. The tip for par-cooking the sausages is a good one, making it much easier to get that char-grilled sausage flavor without having to worry about a still-raw center.

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