Shuck your fresh corn clean of all fibers.
Add water, whole milk, butter and salt to a large pot for corn.
At the same time, score your brats on the bias. [see photos #6 and #9 below for a description of bias]
Boil brats in two bottles quality stout German beers, granulated garlic powder & granulated onion powder on high for 8 minutes. Then, pull out brats but, reserve it's stout broth.
Add one large ladle of seasoned beer broth, garlic powder, onion powder and black pepper to a pan with your sliced Vidalia Onions. Cover and steam until veggies are translucent. Uncover and allow onions to carmelize slightly.
Grill brats until a char has developed on them.
Fully sautéed and carmelized Vidalia onions hit with a dash of dried chives pictured.
Place grilled brats in grilled onion mixture and cover until ready for service. Coat them in onion juices.
Pretzel buns required pictured. Slice 3/4 of the way open, coat with garlic butter and grill open faced until slightly charred.
German Beer pictured.
German Stone Ground Mustard pictured.
Authentic German Sourkraut pictured.
German Sourkraut pictured.
Stack your brats on thick grilled pretzel buns with German mustard, sourkraut and sautéd onions. Serve with buttery corn on the cob to the side. Enjoy!
