Simple Bratwurst Food

WISCONSIN BRATWURST

Steps:

• Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

HOMEMADE BRATWURST

Steps:

• Cut the pork and beef into 2 inch cubes.
• Grind through a 1/4 inch grinding plate.
• If you do not have a meat grinder you can pulse it in your food processor in SMALL batches.
• In a small mixing bowl beat eggs and beer together until well blended.
• Add dry ingredients.
• In a large mixing bow combine the ground meat and wet mixture until well incorporated.
• Cover with plastic wrap and refrigerate 2 hours, up to 24.
• The longer the better.
• At this point you can either stuff into casings or wrap in 1 pound packages which is what I do, then freeze.

SIMPLE BRATWURST

Steps:

• Place brats and beer in saucepan, making sure that the sausages are covered.
• Bring to a boil
• Reduce heat and simmer about 10 minutes or until the brats look done (they will be gray and foamy--bear with me!).
• In the meantime, you should fire up the grill. Charcoal, of course, is best but not always practical.
• Also in the meantime, take some aluminum foil and fold it into a packet.
• Remove sauerkraut from can/jar with a fork (thus preventing drainage needs) and place into packet. Seal TIGHTLY!
• Put brats and packet on grill (use indirect heat for sauerkraut packet, or place on a rack above grill--you know what I mean if you have one ;)).
• Grill, turning occasionally, about 8-10 minutes over medium high heat. I, personally, like mine with a nice black burnt crust, but I am odd. So go with what looks right. You want them brown and shiny with wee grill marks on them.
• During the last 2-3 minutes of cooking, place buns, slightly open, with opening down, on grill (again, indirect heat) to toast them.
• Serve with mustard and the sauerkraut. Thou shalt not eat thy brat with ketchup. 'Tis a mortal sin.
• Quaff the rest of the beer.