Randy Moss Minnesota Beer Grilled Sausages

Source: Karen's Superbowl Party

Heinz Dark Brown Mustard to serve as a dip
1 tbsp. vegetable oil
1 onion, thinly sliced
A needle of a pin stuck into a cork (for pricking sausages)
3 cups imported beer, as needed
3 lbs. uncooked bratwurst

Prick each sausage a half-dozen times with a needle or a pin stuck into a cork. Arrange the onion slices on the bottom of a sauté pan just large enough to hold all of the sausages. Place the sausages on top and add the beer and water to cover (the ratio should be 3 parts of beer to 1 part of water).

Place the pan over medium heat and gradually bring the liquid to a simmer, not a rapid boil. Poach the sausages until half cooked, about 10 minutes. Transfer the sausages to a rack on a baking sheet to drain or drain in a colander. Separate the sausages into links.

Set up the grill for direct grilling and preheat to a medium high heat. When ready to cook, brush and oil the grill grate. Lightly brush the sausages on all sides with oil and place on the grill over a medium high heat.

Grill the sausages until they are nicely browned and cooked through, about 6-8 minutes per side. You may want to rotate the sausages to create an attractive crosshatch of grill marks. Should flare-ups arise, move the sausages to a different section of the grill.

To test for doneness: insert kewer into the center of one of the sausages - it should come out hot to the touch.

Transfer the sausages to a garnished platter and serve with plenty of the Heinz Dark Brown Mustard.

Serves: 6-8