Being a Wisconsin Hillbilly knowing how to properly cook brats is a given. But I have to remember that not everyone is fortunate enough to hail from the fog shrouded valleys and heavily wooded hills of the Kettle Moraine, so in that case let me educate you in the proper technique.
SUPPLY LIST
MEAT
As many fresh brats* as you desire
PRODUCE
Yellow Onions (1 onion for every 3 brats)
DAIRY
Butter
HERBS
Black Peppercorns
Sage
Koshering Salt
BOOZE
Beer (1 bottle for every 3 brats)
* "Fresh Brats" does not mean Johnsonville or any other such mass produced crap. Go to a butcher shop, a real damn butcher shop where the guys wear white paper hats and bloody aprons and get some real bratwurst. One more thing, brat does not rhyme with cat, it rhymes with pot, say it right.
Now toss all your brats in a big pot, add your beer and your quartered onions, some peppercorns and a pinch of sage and heat on low. If your brats are not completely covered just top it off with some water. Now brats can tend to curl when cooked, if you want a nice straight brats for the buns, before you toss them in the pot, stick a wooden skewer down the center and snip off the ends leaving about an inch on either side. This will keep them nice and straight as they simmer. Once the brats are fully cooked, remove them and turn the heat up to high on the remaining liquid and add 1 stick of butter per dozen brats cooked and some koshering salt, skimming off the foam as necessary. Let this boil at med/high until you've reduced it to a nice thick consistency.
Go start the grill and once you've got a nice three count fire, remove the skewers if you've used them and slap them on the grill and roast them to your preferred color. I like my brats to look like a bad night in the burn ward..
Once the brats and schmaltz are finished, slap them in a brat bun, goop on some schmaltz and any other condiment you desire as long as it is either ketchup, mustard or sauerkraut, crack a cold beer and gorge yourself silly.
SUPPLY LIST
MEAT
As many fresh brats* as you desire
PRODUCE
Yellow Onions (1 onion for every 3 brats)
DAIRY
Butter
HERBS
Black Peppercorns
Sage
Koshering Salt
BOOZE
Beer (1 bottle for every 3 brats)
* "Fresh Brats" does not mean Johnsonville or any other such mass produced crap. Go to a butcher shop, a real damn butcher shop where the guys wear white paper hats and bloody aprons and get some real bratwurst. One more thing, brat does not rhyme with cat, it rhymes with pot, say it right.
Now toss all your brats in a big pot, add your beer and your quartered onions, some peppercorns and a pinch of sage and heat on low. If your brats are not completely covered just top it off with some water. Now brats can tend to curl when cooked, if you want a nice straight brats for the buns, before you toss them in the pot, stick a wooden skewer down the center and snip off the ends leaving about an inch on either side. This will keep them nice and straight as they simmer. Once the brats are fully cooked, remove them and turn the heat up to high on the remaining liquid and add 1 stick of butter per dozen brats cooked and some koshering salt, skimming off the foam as necessary. Let this boil at med/high until you've reduced it to a nice thick consistency.
Go start the grill and once you've got a nice three count fire, remove the skewers if you've used them and slap them on the grill and roast them to your preferred color. I like my brats to look like a bad night in the burn ward..
Once the brats and schmaltz are finished, slap them in a brat bun, goop on some schmaltz and any other condiment you desire as long as it is either ketchup, mustard or sauerkraut, crack a cold beer and gorge yourself silly.
Hooray! I will never lack a brat recipe now :D
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