What kind of brats do you like and what do you put on them?
Usinger’s, of course. Boiled in beer w/ onions. Throw on the grill to brown. Small bit of ketchup, good dose of dijon, fresh onions.
Now I’m hungry …
nothing but beer? as in no beer/water ratio.
how long?
nothing but beer? as in no beer/water ratio.
how long?
Why would you water down beer???
I bring the beer to a boil. Add the onions, some garlic powder, a bit of salt and pepper. Throw in the brats and reduce heat to medium and cook for 10-12 minutes. Then throw on a pre-heated grill until browned. I keep cooking the onions until soft and remove to serve w/ the brats. A lot of people like the cooked onions and they are pretty tasty. But, I usually prefer fresh onions on my brats.
the best brats in USA come from Sheboygan, and are served on a semmel roll ( a split hard roll). Serving a brat on a hotdog bun is inexcusabe unless you’re in Miller Park or Lambeau. I grew up in Sheboygan and witnessed some of the best original German fryers(ie my Grandfather) - they built their own grills - and they used Kingsford charcoal ( no propane) and they ordered their brats from their favorite butcher and they were made within a few hours of putting them on the grill.
I try to follow their lead - I fry 'em up over charcoal and do not use tongs, only fingers constantly dipped in a bowl of water to keep them from burning up, and the dripping water generates a charcoal flavored steam and keeps the coals cooler. BTW, when done right, there might be several folks over the same grill and the brats are in constant motion - it’s cool to see and I still remember being in awe watching my Dad and uncles fry brats in the German way.
In a perfect world folks come to the fryer with bun ready . . . and brat goes from grill to bun, again no tools. Yes, it hurts to cook brats this way. With a semmel roll, ie hard roll, a double brat is an experience and a true path to manhood. Paul Hornung was known for downing two pair of double brats, and I’ve done that a few times myself.
We never cooked them in beer, but my wife’s family hails from Milwaukee and that is their practice. Main take away - - - Don’t you dare get and cook up a decent brat and then put it in a gooey doughy hot dog bun . . . you wouldn’t put your brat in a 2 bit whore?
here’s a picture - - raw onions, pickles, brown mustard and hard roll
.
With a little warm potato salad.
Kraut? Or is that an abomination?
Kraut? Or is that an abomination?
Is there a way to make sauerkraut taste good? It’s supposed to be great for your digestive system (anything fermented actually), but I can’t staaaaaaaaaand the taste of sauerkraut.
Gotta have kraut on my brat…just isn’t the same without it.
Spot
I’m in the kraut camp…wait that sounded a little nazi-ish didn’t it? I’m the only living creature in my house that will eat it, even the dog turns her nose up when I offer her a bite.
Oh yes - all you need to do is pile it on top of a freshly grilled brat, add some onions and a nice strong mustard!
.
I put it on brats, and of course da corned beef sandwich (reuben) - otherwise no.
Is there a way to make sauerkraut taste good?
That’s like saying “Is there a way to make beer taste good”, either you like it or you don’t.
That being said I would say try different types and brands. Some sour kraut I like and others I don’t. One of my favorites, atlhough I simply like it by itself, is to cook it with a kielbasa in he oven. Mixes all the juices together and mellows out the sauerkraut a bit.** **Adding dill seed and other similar flavorings can add or detract from the flavor as well.
I actually think it’s really a smell thing rather then a flavor thing. I don’t much care for some sauerkraut because it actually smells rotten. My wife hates it so I can’t say that I’ve had it for years. Tried making it a couple years back and it just didn’t turn out right. I think I had wrong temps and too much salt.
~Matt
Usinger’s, of course. Boiled in beer w/ onions. Throw on the grill to brown. Small bit of ketchup, good dose of dijon, fresh onions.
Now I’m hungry …
Sigh.
.
Is your freezer full of otter pops?