Originally posted by: Sysadmin
Originally posted by: spidey07
crazy cheeseheads.
but dayum, you guys know good grub.
Boil the brats in beer then grill them and make suere you load on the saurkraut and onions
Sysadmin
Even these damn cheeseheads at
www.bratwurst.net agree to not boil them. Although i was at a party with some cheeseheads and they were boiling the hell outta some brats.
go figure.
good stuff here...
"Don't drown brats in beer, purists say
OK, you've got some decent bratwurst. Now, how do you prepare these little sausages?
Some experts say raw brats should be placed in a pot full of beer (enough to keep the brats submerged) with a couple of coarsely sliced onions, brought to a simmer and left there for at least 12 minutes, fully cooking them. Then the sausages should be placed on a charcoal grill to brown.
''We boil them for more than an hour,'' said Chris Madley, manager of the Horse & Plow restaurant in Sheboygan, Wis., the brat capital of the world.
Though Nashville taste tests have revealed this method, called ''parboiling,'' to be a tasty and decent way to prepare brats, it is frowned upon by Sheboygan brat purists.
''The integrity of the sausage will be compromised,'' cautioned Mike Zeller, corporate developmental chef of Johnsonville, the country's leading brat manufacturer.
''If you leave them in the pot long enough, the brats can become mushy and grainy, like taco meat.''
Denny Moyer, the Sheboygan Convention & Visitors Bureau manager, is even more adamant. ''I am against the beer boiling,'' Moyer said. ''It ruins the taste of 'em.''
So if beer boiling is a no-no, how do you prepare your brats? Zeller and Moyer each recommend going straight to the grill.
''Do them slow and low, on a charcoal grill,'' Zeller said. By that, he means let the coals turn ash gray before placing the brats on the grill grate.
''When you can put your hand above that grill about five seconds without screaming, that's a good time to put the brats on,'' Zeller said.
If your grill is of the gas variety, most Sheboygan residents would tell you to go buy a charcoal grill. If that's impossible, just keep the grill on a low setting and keep the lid down to hold in some of the smoky flavor.
Whether cooked over coals or gas, the brats must be turned often, until the casing is browned. After 25-30 minutes, the brats should be firm when gently squeezed between thumb and forefinger.
Though Johnsonville and other brands sell pre-cooked brats, all experts agree that raw brats are the best way to go.
Moyer said a pre-cooked brat can taste ''like a glorified wiener.'' This would, of course, be bad.
Once grilled, the brats may be placed on toasted bread and topped with onions, dill pickles, mustard and/or ketchup.
''Whatever you do, do not ruin them with lettuce, mayo, tomatoes or any of that stuff,'' Moyer cautions."
http://www.tennessean.com/features/food/archives/03/09/39260269.shtml
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