Why do folks boil Bratwurst in beer when . . .?!
Why do folks boil Bratwurst in beer when . . .?
. . . the casings don't let flavor in?
"Boiling in beer" is traditional, I know, but how can it add flavor when the casings are impermeable?
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Answers:
The real question should "Why do people boil sausage at all?"
Bratwurst is *much* better when it's browned.
