RE: Brats and Beer
My cousin Chuck Miesfeld is a 3rd generation sausage maker from Sheboygan, WI (home of the Bratwurst Hall of Fame). Miesfeld's brats have won 1st place at competitions around the country, and have even won the admiration of a certain Indy food columnist.
Here are Cousin Chuck's bratwurst grilling, and just as important, bratwurst beer-soaking tips.
Charcoal grilling is by far the best. We suggest using briquettes over hardwood charcoal. The hardwood charcoal burns to hot for bratwurst. Start your fire (briquettes) and let them burn down to a gray looking coal. Prior to this, you should soak the brats in COLD water for about 5- minutes. This makes the casing more pliable and will reduce breakage.
Put the Brats on the grate, turning them often. Do not allow fire or flare ups. Control this with a slight dowsing of water. A fire that is too hot will split the casing and you will lose all the vital juices in the brat. Brats only take about 7-8 minutes to get fully cooked. Over cooking them will reduce the flavor.
AFTER they are grilled, if you don’t serve them right away and you want to keep them warm, the best way is to mix up the brine to put them in. Use ¼ stick of butter, 2 cans of beer, and 1 large onion sliced. Put this on the stove and heat so all the ingredients melt together. Place the brats in this brine to keep them warm. This is only to keep them warm, so keep the heat LOW.
Too many times people think this is how you actually cook them. This defies the how to cook brats rules (at least in the brat capitol of the world... Sheboygan) If you follow these simple instructions, you will have successfully grilled the world’s greatest BRATWURST.
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