Beer-Simmered Bratwurst

Summer time usually means hot dogs and hamburgers. But it's also a great time for street fair food such as pretzels, funnel cake, and of course sausages and onions.

On Thursday's The Early Show, Chef Bobby Flay shows us his favorite way to cook up bratwurst with onions.

The following is his recipe:

Beer-Simmered Bratwurst with Onions
Serves: 8

Ingredients:
3 large onions, peeled and thinly sliced
3 pounds bratwurst, pricked with a fork
6 cups beer
2 cups water
2 tablespoons vegetable oil
Sauerkraut
Sweet & Hot mustard
Spicy Brown Mustard
Hot dog buns or hoagie buns

Method:

1. Preheat grill to high. Arrange onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer and water. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes.
2. Remove the sausages with a slotted spoon to a platter and brush them with the oil. Remove the onions with a slotted spoon and place in a bowl. Grill the sausages until the casings are crisp and golden brown and the sausages are cooked through, about 4-6 minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if desired.

Since the 12th century, the city of Bremen has been renowned as a brewing center in northern Germany. Once of the most famous beers that was created in Bremen is St. Pauli Girl. The name "St. Pauli" comes from the ancient St. Paul's Monastery on which the original St. Pauli Brewery was founded and built in the 17th century.