What is a classic way to cook bratwurst???!
What is a classic way to cook bratwurst???
Answers:
hi...slow cook them in beer and onions for about an hour and a half. then place on the grill to brown them.
Source(s):
from wisconsin...we know our brats!...lol
this way is great.
Barbeque Bratwursts
INGREDIENTS
6 fresh bratwurst sausages
3/4 cup barbeque sauce
DIRECTIONS
Preheat grill for high heat.
Fill a marinade injector with barbeque sauce. Inject sauce into each bratwurst until the skin is tight.
Place bratwurst on the grill, and cook for 10 minutes, turning once. Serve on buns.
If you are going for the classic German approach, cook in beer with sliced onions until almost done, then you can do the American thing and grill them off.
Just fry or barbecue as you would any other sausage and serve with sauerkraut or spiced red cabbage and mashed potato.
Slow cook them in beer. Yummies!
onions and beer........it is the way.......
on the grill or in a pan with green peppers and onions
Slow cook them for about 6 hours in beer with onions slices add alittle garlic as well. If you like your brats soft then take them right out of the slow cooker and put them on a bun. If you like the casing a little harder then place them on the grill after you slow cook them to firm them up.
Poach them off in 165-170 deg.F water, or beer. Do not go over 180 deg.F or you will destroy the brat, at this temperature you break the emulsification. (next time you make sausages or if you have some spare time, set up two pots, in one put cold water and a sausage, bring up to 165-170 deg F, (use an instant read thermometer,) and hold it there. In the other put in your cold water and sausage and boil it off or even let the water temp go past 180 deg. F. When there done you'll see feel and taste a 100% ddifference in the two.) Important...when your poaching your sausage, after about 35 min. check the internal temperature by inserting an instant read thermometer in the sausage from the end of the link to about 1/2 way in. It should register about 165 deg.F (it can be 155 deg F for pork and beef, I'm allowing for margin of error in the thermometer if not calibrated properly.) If your making chicken sausages you MUST hit 165 deg.F. When your done slowly cool them off if not using right away, by using hot tap water to wash over them gently while still in the pot. Gradually bring the tap water temperature to a slightly cooler temp and so on. You don't want to shock the sausage with a sudden change of temperature or the casings could rupture.