Bratwursts
This is an approximation of a recipe for bratwurst that my dear friend Dr. B made for his family and friends. He has left us, but I know that I’ll have a hankering for one (or two) of these bratwursts once the Packers start playing again this fall. I never got to watch Dr. B […]
By Annie Copps|May 14 2009|
This is an approximation of a recipe for bratwurst that my dear friend Dr. B made for his family and friends. He has left us, but I know that I’ll have a hankering for one (or two) of these bratwursts once the Packers start playing again this fall. I never got to watch Dr. B make the recipe, but I think it went something like this. As much as I loved him, I won’t be cheering for the Packers, but I will be thinking about what a great man I had the honor and pleasure to know.
2 yellow onions, thinly sliced
2 tablespoons unsalted butter
4 bottles beer
1 package Johnsonville Brats
Mustard
Saute onions in butter until softened and transparent. Set aside half.
Heat grill to medium high.
In a large saucepan, bring the beer to a simmer and add half the onions. Add brats and simmer about 10 minutes. Drain brats from liquid. Transfer brats to the grill and brown lightly on all sides, about 5 minutes. Serve in warm rolls with a bit of cooked onion and mustard.
hmmm meat! nice and easy recipe, I love it! Though I hate to waste the beer… speaking of which any recommendations on the best beer to boil brats in?
The one good use for IPA that I’ve found is boiling brats. On the other hand if you want to stay true to midwestern traditions, boil yer brats in a good ol’ German lager like Yuengling (sp?) or Old Style if they still make it. Also try adding caraway seed & bay leaf to the boiling beer. I like to give the brats two or three rounds of simmering/grilling, which removes almost all the fat — poke the skins with a fork when they’re simmering.
Brat buns. Where can you get good brat buns around here?