This is how I grew up eating beer brats. It's not directly a Chicago recipe, but it's a mid-western recipe and it makes some important points. Most people don't realize that beer-brats are completely cooked in beer before they're put on the grill. The brats should look like they've done battle with the grill and are served two to a bun.

4 cups beer (not dark - Old Style, PBR, Bud Light are all appropriate)

1/4 cup Bavarian mustard

2 tablespoons ketchup

4 large onions

12 uncooked bratwursts (Preferably Johnsonville)

6 hard rolls, halved and well buttered
 
 

Accompaniments:

sliced dill pickles

Bavarian mustard

Sauerkraut
 
 

In a large deep heavy skillet stir together beer, mustard, and ketchup.
 
 

Cut 1 onion into thick slices and add to beer mixture.
 
 

Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning

occasionally, 20 minutes.
 
 

Prepare grill.
 
 

Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining

3 onions into thick slices, keeping slices intact.
 
 

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

look like they've done battle with the grill and onions are cooked through, about 5 minutes.
 
 

Put a pair of "brats," stacked, on each roll.
 
 

Top brats with grilled onion, pickles, and mustard and/or kraut.
 
 

Serves 6.