Sheboygan-Style Beer-Soaked Brats

• 4 cups beer (not dark)
• 1/4 cup Bavarian mustard
• 2 tablespoons ketchup
• 4 large onions
• 12 uncooked bratwursts
• 6 hard rolls, halved and well buttered
• sliced dill pickles
• Bavarian mustard

1. In a large deep heavy skillet stir together beer, mustard, and ketchup.
2. Cut 1 onion into thick slices and add to beer mixture.
3. Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
4. Prepare gill.
5. Remove bratwursts from beer mixture, discarding beer mixture.
6. Cut remaining 3 onions into thick slices, keeping slices intact.
7. Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
8. Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
9. Top brats with grilled onion, pickles, and mustard.

beer, bavarian mustard, ketchup, onions, bratwursts, hard rolls, dill pickles, bavarian mustard

Taken from www.epicurious.com/recipes/food/views/sheboygan-style-beer-soaked-brats-12642 (may not work)