Arizona Brats

• 12 bratwurst (3 pounds)
• 3 (12-ounce) cans beer
• 1 (14-ounce) can chicken broth
• 2 lrg. onions, peeled &
• thinly sliced
• 3-4 cloves garlic, sliced
• 3-4 dashes hot pepper sauce
• 1 tsp. freshly ground pepper
• 12 Deli rolls
• Serve with:
• Coarse-grain mustard, horseradish, ketchup, pickles, relish, sauerkraut, other desired toppings

1. 1.) In a large saucepan or pot combine the beer, broth, onions, garlic, hot pepper sauce, and pepper. Add the Brats, which you have pricked several times each with a fork. Cover, bring to a boil over medium heat, then reduce the heat and simmer for 30 minutes.
2. 2.) Prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.
3. 3.) Using tongs, remove the bratwurst from the broth. Transfer the bratwurst to the grill and cook, turning, for about 8 minutes, until browned on all sides, or as long as you wish. Keep broth hot. When brats are at desired browness, return them to the broth. Simmer for 10-15 minutes more.
4. 4.) Remove brats from broth. Drain the beer from the pot and discard it, but reserve the onions.
5. Serve the bratwurst with the onions and, if you are a traditionalist, with either coarse-grain mustard or horseradish. Otherwise, go to town with the condiments of your choice.

beer, chicken broth, onions, garlic, pepper sauce, freshly ground pepper, deli rolls, ketchup

Taken from www.epicurious.com/recipes/member/views/arizona-brats-50000846 (may not work)