If you enjoy German-style sausages, you must try our easy bratwurst recipe for crepes.
It features savory grilled bratwurst and vidalia onions. Slather on your favorite mustard and you've got a delicious meal!
Weather permitting, you can grill the sausages on your outdoor grill.
We happened to make this recipe on a rainy day indoors and found that our cast iron grill pan worked beautifully!
A real German bratwurst is so much more than a plain, old sausage. Once you've eaten them, you'll never want to go back to your normal sausage.
The Germans really are some meat-eaters and they make everything wurst
and meat overly delicious. If you don't have a good butcher in your
town, you can buy original Nurnberger Bratwurst on Amazon.com.
Just one word of warning, though: these sausages are not meant to be eaten cold or cooked (even though you can). They get their special taste from being grilled either on the outdoor grill or in your pan!
Bring beer to a boil and add the bratwursts, onion and peppercorns. Reduce heat and simmer very gently for 20 minutes.
Meanwhile, make crepes and cover to keep warm. If you made your crepes ahead of time, remove them from the refrigerator or freezer, wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.
Preheat grill pan to medium heat. Remove bratwursts from pot and grill for about 10 minutes, turning occasionally. Grill until brown. Remove from heat.
Assemble crepes: Lay first crepe on a flat serving dish. Spread with 2 tbsp of coarse mustard. Lay one bratwurst across center of crepe. Top with a generous helping of caramelized onions. Roll up. Repeat with remaining crepes and serve immediately.
Yield: 6 servings (1 crepe roll each)
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