Cook My Bratwurst

[livius drusus]

Bratwursts, I has dem. In the past I've beer braised them. I've also butterflied and pan cooked them, and parboiled and grilled them. None of these methods have fully satisfied me, so I'm going to open the question to the floor. What's the best way to cook a brat?

While I'm at it, I'm considering dipping a toe into the sauerkraut pool. I've never made it before, but I have a gigantic green cabbage that needs eating, so it seems like destiny given the bratwursts. Recipes would be much appreciated.

[Watser?]

I never made any sauerkraut, I always buy it in the store. Usually the kind sauered in wine.

As for the wurst, braten means to fry (in a pan), so i guess that is how they are supposed to be cooked.

[Dingfod]

On da grill, served on a bun, with mustard. That's da only way, you know.

[livius drusus]

But how do you cook a brat all the way through on the grill? I've tried and it comes out raw in the middle.

[Dingfod]

Lower heat and keep turning it over, people cook them on grills all the time.

[livius drusus]

People are better at maintaining a steady low heat than I am.

[vremya]

Brats were never my thing, but Rigorist adores them.

If you're going to grill them, you have to partially cook them beforehand so they'll be cooked through on the grill without being totally burned. You can pre-cook them by boiling them in beer to liven them up a bit.

Can't help you with the sauerkraut - I never touch the stuff.

[Master Taran]

I marinate mine under vacuum in beer for several hours. Then grill them for 20 minutes. Turning them every 5 minutes. Served with drained kraut and a side of mustard if desired.

[livius drusus]

Originally Posted by vremya

Brats were never my thing, but Rigorist adores them.

If you're going to grill them, you have to partially cook them beforehand so they'll be cooked through on the grill without being totally burned. You can pre-cook them by boiling them in beer to liven them up a bit.

Tell that man of yours to get in here and give me specifics.

[Garnet]

Originally Posted by Master Taran

I marinate mine under vacuum in beer for several hours. Then grill them for 20 minutes. Turning them every 5 minutes. Served with drained kraut and a side of mustard if desired.

They are OM, NOM, NOM good.

[Master Taran]

And don't forget the Jack Daniels wood chips for the smoke flavor.

[livius drusus]

Originally Posted by Master Taran

I marinate mine under vacuum in beer for several hours. Then grill them for 20 minutes. Turning them every 5 minutes. Served with drained kraut and a side of mustard if desired.

Very interesting. This is the first I've heard of the vacuum marination method. I don't have a vacuum gadget, though. Can you approximate this method using normal gear?

[freemonkey]

I parboil them, sometimes in beer, then toss them on the fire to get all browned on the outside. Serve on a stadium roll or a crusty French sammich roll (which has been toasted on the grill) with mustard, onion and dill pickle.

[Master Taran]

Soak them for 24 hours in the fridge. In some of the nastiest beer. Then cook.

[Master Taran]

Link for vacuum marinator.

[Megatron]

Originally Posted by Master Taran

And don't forget the Jack Daniels wood chips for the smoke flavor.

Heh, it must suck living in the city and having to buy wood chips. I just go out to the hickory tree with a fucking hatchet.

[Master Taran]

Originally Posted by Megatron

Heh, it must suck living in the city and having to buy wood chips.

Yes it does. Cause in North Callie all I would of had to do is knock down an Alder tree for chips.

[Demimonde]

Bring the beer to a boil and add brats, then reduce to a simmer. Brats should be simmered in beer for ten to fifteen minutes before they go on the grill, depending on how many you are making. For six brats I do ten min, for eight to twelve I do fifteen min. Also toss some onions and peppers into the beer for an extra kick. I use Shiner Bock, or another decent dark ale.

Also, if you are cooking for a crowd and have a small grill, you can hold the brats in the reserved warm beer and cook them in batches. If it is a long party, or guests are late, the brats can remain in the warm beer for quite a while still in the "safe zone."

[rigorist]

Wisconsin style.

Do not use good beer for the boiling--nasty cheap American lager is the way to go. Old Milwaukee is the classic brat boiling beer. Use an entire six pack for the boiling, since you certainly don't want to drink the stuff. Folks from Sheboygan are known to slice an onion or two into the Old Swill.

You just want to simmer them for about half an hour, then grill. The proper accompaniment is yellow mustard. The proper beer to drink while eating them is Miller High Life. That "Genuine Draft" piss is for tourists from Illinois.

[rigorist]

Oh, and the cabbage should be converted into cole slaw.

[livius drusus]

I see there's some debate on the question of beer quality. Demi, have you tried it Wisconsin style and found it wanting?

[Anastasia Beaverhausen]

Originally Posted by rigorist

Wisconsin style.

Do not use good beer for the boiling--nasty cheap American lager is the way to go. Old Milwaukee is the classic brat boiling beer. Use an entire six pack for the boiling, since you certainly don't want to drink the stuff. Folks from Sheboygan are known to slice an onion or two into the Old Swill.

You just want to simmer them for about half an hour, then grill. The proper accompaniment is yellow mustard. The proper beer to drink while eating them is Miller High Life. That "Genuine Draft" piss is for tourists from Illinois.

Haha, that reminds me: There's this proper-looking, moderately frail old woman in her 80s who comes into the grocery practically every other day and buys a 24-pack of Milwaukee Best light.

[Dingfod]

Screw the bratwurst, I want to know where rigorist got a picture of me.

[Anastasia Beaverhausen]

Oh, forgot to say: Serve 'em with sauerkraut and mustard, liv.

[wei yau]

Echoing the suggestion to boil in bad beer and onions, before grilling. I've been known to toss some whole peppercorns in there, but not sure if actually does anything.