Prep 5 mins
Cook 20 mins
A German recipe that I adopted.
- 6 bratwursts
- 1 (12 ounce) can beer
- 1 medium onion, hopped
- 6 peppercorns
- 4 cloves (optional)
- 6 hard rolls
- German mustard (optional)
- Place bratwursts, beer, onion, peppercorns, and cloves, optional in a 3-quart saucepan. Simmer for 10 minutes, drain.
- Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, and sprinkle with water while browning to crisp skin.
- Serve in hard rolls with German style mustard.
came out funny tasting. i think it was the cloves. the flavors just didnt mix.
This is only the second recipe I have found that produces a brat I like. I have made them many ways because my DH likes them, but usually made a different meal for myself. Your recipe produced a brat that doesn't have that greasy mouth feel, the boiling makes all of the difference. The cloves add so much to the flavor and make things smell wonderful while cooking. Thanks Lori!!!
We loved these brats. I did cut the cloves in half and it was perfect. We got the flavor into the meat but not too overpowering. I took the onions and sauteed them up in some butter after boiling them with the brats. Thank you for sharing.