I do you make Brats?!
Answers: Start to finish.
if i'm making them indoors, i simmer in beer for about a half and hour and then brown them. if outside on the grill, heat up the grill and put brats on and slow cook off to the side for awhile, when near done, move over direct heat and brown nicely...
Just spoil your children. They'll be brats soon enough.
You don't make brats......they come that way!
are you making them from fresh meat? it takes a while. grind your pork and beef, add seasoning, stuff them into links, smoke them in a smoker. grill'em on the bar-b-q, and keep them hot in a beer/kraut bath.
Is "Brats" suppose to be a type of food or something? I don't get it.
LOL, I'm assuming he means bratwurst since this is Food & Drink...
Preheat the grill.
Boil 1 can of beer and enough water to cover the brats once they are placed in the sauce pan. Add sliced white onion. Boil for about 15 minutes or so and remove from the pan. They will look greyish and have cooked mostly through.
Place on the grill and cook until they are slightly browned and get a little crispy.
Serve with onions, nice rolls, and good mustard. YUM! You can place extras back in the "brat bath" to keep warm until they are served.
Put them in a pot with a lot of light beer and boil them. When the skins split a bit, they're done. Serve with sauerkraut and mustard.
i prefer polish sausage.... on the grill :P
Bratwurst Recipe
Bratwurst is made from pork and veal. You can substitute beef for the veal but unless you are making it by the ton, it is not worth the compromise. The recipe is based on a total of one pound of meat. You can work out the ratio for larger quantities.
60% (9.6 oz) Pork, 40% (6.4 oz) Veal...................1 lb
Salt ( pickling).................................. tsp
Onion Salt....................................... tsp
Ground White Pepper..................................... tsp
Marjoram................................. tsp
Parsley.................................. tsp
Nutmeg................................... tsp
Celery Seed....................................... 1/4 tsp
Ginger................................... tsp
Mace..................................... tsp
Cardamon................................. tsp
Red Wine....................................... oz
Grind meat through 3/16" plate on your grinder.
Mix non-meat ingredients in bowl and add to ground meat and mix thoroughly.
Chill in freezer for 30 min.
Mix again and grind through 1/4" plate.
Stuff into sheep or hog casings and double tie between sausages--then the links can be cut apart without the ends opening up when cooked. Air dry for 30 min or until dry to the touch. Casings can be purchased over the Internet.
Refrigerate or freeze for use.
To cook:
Bratwurst can be steamed and then finished on the grill or in a heavy frying pan. Be careful not to pierce the skin or they will get dry. Serve by themselves with sourkraut, or red cabbage or German Potato salad, or on a toasted bun with spicy mustard, sauteed bell peppers and onion.