Simple Bratwurst
I've seen lots of recipes for beer-boiled brats here, but they have all this other stuff in them: butter, carrots, onions--probably 'cause people use nasty flavored beer ;) Anyway, this is how my family makes them, and the ingredients are VERY particular.
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INGREDIENTS
Nutrition- 4bratwursts (Johnsonville, none of that precooked Usinger's. Miller Park does those wayyyyy better.)
- 1(12 ounce) bottle beer (do not use Coors, Miller, Miller Lite, or *gulp* Bud. I think a weiss does quite nicely, so split th)
- 1
- 4French rolls (NOT hoagie buns. These must be crunchy but not hard. Turano's makes some great ones. If these cannot)
DIRECTIONS
- 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.