Sausage and Pepper Sandwiches
Total TimePrep: 30 min. Grill: 5 min.
Of course I'm going to rate my own recipe with five stars (I'm Jeanne). I actually cobbled this together from three different recipes. My mom always cooked bratwurst (or Polish sausage, or Italian sausage, or a mixture) in beer with plenty of sliced onion before grilling them - she'd been taught that technique back in the 1960s by a cousin of my dad's who lived in Gladstone, Michigan. I got the idea of adding the mustard and ketchup to the simmer mixture from a recipe I found at the epicurious.com website . And the pepper and onion topping is something I put together after eating something very similar at the Minnesota State Fair back in 1990.
I passed this recipe along to my grand daughter, recently married, and asked her how the party went.. she raved about how easy it was to make such a "DE-LISH!" party meal. She gave it five stars. She used regular beer and followed all the directions to a tee.
I skipped over step 1 because I couldn't find non-alcoholic beer. I just cooked the sausage plain on a small Foreman grill (which is amazing, I use it to cook almost everything.) Also I didn't use any salt or pepper to keep the sodium low. They turned out great in the end. My 6 year old daughter loved it too.