This thread is about bratwurst and grilling things.

[ForumMaster]

/thread

(not american btw)

 

[el-Capitan]

Best way to cook bratwurst IMO is to cook it in beer and onions then finish it on the grill.

Lol. I don't get this.

The literal translation of the the word 'bratwurst' is 'fry sausage'. We (Germans) would never ever boil them. Never. Ever. There are other types for that e.g. Weisswurst, Wiener, Frankfurter.

Having said that, I have been invited to beer-boiled 'brats' before. Not bad!

 

[ElFenix]

Lol. I don't get this.

The literal translation of the the word 'bratwurst' is 'fry sausage'. We (Germans) would never ever boil them. Never. Ever. There are other types for that e.g. Weisswurst, Wiener, Frankfurter.

Having said that, I have been invited to beer-boiled 'brats' before. Not bad!

wikipedia disagrees with your modern german assumption:

The name is derived from Old High German Brätwurst, from brät-, which is finely chopped meat and Wurst, or sausage. Though the brat in bratwurst described the way the sausages are made, modern Germans associate it with the German verb “braten”, which means to pan fry or roast.

beer brats shouldn't be boiled, they should be poached. which is lower than a simmer.

 

[GagHalfrunt]

Lol. I don't get this.

The literal translation of the the word 'bratwurst' is 'fry sausage'. We (Germans) would never ever boil them. Never. Ever. There are other types for that e.g. Weisswurst, Wiener, Frankfurter.

Having said that, I have been invited to beer-boiled 'brats' before. Not bad!

You don't boil them, you simmer them slowly. The idea is to not break the casing which happens when they're cooked too hot. Frying will ALWAYS break the casing, boiling will always break the casing. Slowly cooking them in beer and then finishing on the grill doesn't. It's the best way to get them fully cooked inside with a nice browned crust on the outside.

 

[el-Capitan]

Wow - I guess I stand corrected! I have only seen them served poached/ simmered/ boiled twice in my 20+ year German lifetime. Both of those in the US.

 

[Hayabusa Rider]

Well this thread is evil.

I just bought a dedicated meat grinder and a Weston 7lb vertical sausage stuffer.

 

[waggy]

You don't boil them, you simmer them slowly. The idea is to not break the casing which happens when they're cooked too hot. Frying will ALWAYS break the casing, boiling will always break the casing. Slowly cooking them in beer and then finishing on the grill doesn't. It's the best way to get them fully cooked inside with a nice browned crust on the outside.

/this.

also you can throw the cooked brats back into the beer and people can dig them out as needed (once you done pre-cooking them) oh and the onions.

 

[wabbitslayer]

+1 for the simmer in beer then finish on grill. Then put in bun topped with spicy brown mustard and carmelized sweet onions.


Speaking of grilling things, several years ago we visited some of wifey's extended family on Cape Cod, and the stores there had what I can only describe as "Chinese Sparerib Sausage"....it was a linked sausage like bratwurst but it was dyed or colored a deep red....tasted just like the spareribs you get at a chinese restaurant.

There's nothing like that anywhere in the southeast, and I can't think of what else to call them to try and find someplace to get them online. I think they were bought at Stop&Shop, so it can't be anything really obscure....anyone know what I'm talking about?!?

 

[Ns1]

Well this thread is evil.

I just bought a dedicated meat grinder and a Weston 7lb vertical sausage stuffer.

You win the thread.

 

[RagingBITCH]

+1 for the simmer in beer then finish on grill. Then put in bun topped with spicy brown mustard and carmelized sweet onions.


Speaking of grilling things, several years ago we visited some of wifey's extended family on Cape Cod, and the stores there had what I can only describe as "Chinese Sparerib Sausage"....it was a linked sausage like bratwurst but it was dyed or colored a deep red....tasted just like the spareribs you get at a chinese restaurant.

There's nothing like that anywhere in the southeast, and I can't think of what else to call them to try and find someplace to get them online. I think they were bought at Stop&Shop, so it can't be anything really obscure....anyone know what I'm talking about?!?

I just Googled "Chinese Sausage" at work and realized IT may frown upon some of my search queries. :| Seriously though, that sounds like your traditional Chinese sausage...Google to confirm? I have yet to see them at local normal groceries around here in Dallas, but every Asian store sells them. I grew up on that stuff.

 

[RagingBITCH]

Back to the OP - in a pinch, sure , I'll use Johnsonville. Otherwise, our local favored grocer (Market Street or Sprouts) has excellent made sausage in-store.

 

[Ns1]

I just Googled "Chinese Sausage" at work and realized IT may frown upon some of my search queries. :| Seriously though, that sounds like your traditional Chinese sausage...Google to confirm? I have yet to see them at local normal groceries around here in Dallas, but every Asian store sells them. I grew up on that stuff.

traditional chinese sausage tastes nothing like chinese spareribs, to me anyway.

 

[Hayabusa Rider]

I just Googled "Chinese Sausage" at work and realized IT may frown upon some of my search queries. :| Seriously though, that sounds like your traditional Chinese sausage...Google to confirm? I have yet to see them at local normal groceries around here in Dallas, but every Asian store sells them. I grew up on that stuff.

I'm thinking Kwah Ko is something I'm going to try.

Youtube thing

 

[wabbitslayer]

I just Googled "Chinese Sausage" at work and realized IT may frown upon some of my search queries. :| Seriously though, that sounds like your traditional Chinese sausage...Google to confirm? I have yet to see them at local normal groceries around here in Dallas, but every Asian store sells them. I grew up on that stuff.

no, it's not a dried type sausage, it's fresh sausage, see-through casing, looks like bratwurst dyed red. I doubt it has any authenticity whatsoever, it's something some american came up with (I'm sure) to get that particular taste in a throw-on-the-grill sausage.

LOL at your nsfw search results...

 

[Ns1]

no, it's not a dried type sausage, it's fresh sausage, see-through casing, looks like bratwurst dyed red. I doubt it has any authenticity whatsoever, it's something some american came up with (I'm sure) to get that particular taste in a throw-on-the-grill sausage.

LOL at your nsfw search results...

da fuck

 

[Imported]

no, it's not a dried type sausage, it's fresh sausage, see-through casing, looks like bratwurst dyed red. I doubt it has any authenticity whatsoever, it's something some american came up with (I'm sure) to get that particular taste in a throw-on-the-grill sausage.

LOL at your nsfw search results...

You must be talking about longanisa then. It's a Filipino sausage but commonly sold in every Asian grocery store. Never seen it sold cooked.

 

[wabbitslayer]

Wait, finally found a pic of it:

But I still gotta find out how to get some here (southeast).


Other sausages posted above look pretty tasty, though. This seems worth investigating.

 

[Imported]

Man.. I've never heard of that. lol

 

[Ns1]

chinese brand sausage links?

from price chopper?

 

[wabbitslayer]

yea, no clue what price chopper is. sounds like a low-bucks discount store. But the sausage I had came from Stop&Shop, don't know how similar that is, we don't have either chain down here.

Not much variety in these parts....I was beyond excited when I found linguica and chourico at Publix (southeastern chain).

 

[RagingBITCH]

no, it's not a dried type sausage, it's fresh sausage, see-through casing, looks like bratwurst dyed red. I doubt it has any authenticity whatsoever, it's something some american came up with (I'm sure) to get that particular taste in a throw-on-the-grill sausage.

LOL at your nsfw search results...

Looks like you found it. Guess it's the fresh version of the dried Chinese sausage, or imitation. The dried is good, but hardly good for the body. I'd try it sometime, it's still tasty 🙂

 

[Ns1]

Looks like you found it. Guess it's the fresh version of the dried Chinese sausage, or imitation. The dried is good, but hardly good for the body. I'd try it sometime, it's still tasty 🙂

there is no such thing as a healthy sausage.

 

[preslove]

Well this thread is evil.

I just bought a dedicated meat grinder and a Weston 7lb vertical sausage stuffer.

This thread is evil because it is dragging me even closer to buying a grill.


... god damnit...


What kind of grills do you people have?

 

[Hayabusa Rider]

I have a 6 burner propane from Sears. Not top of the line but it seems to be holding up well. I had charcoal for a long time, but it got to be a PIA so I moved on. What I have is nice because I can have it on my deck right off my back door, and I wouldn't do that with charcoal. Purists will say charcoal gives flavor, but I've done some research and it seems that the drippings hitting a hot surface and giving off smoke is what really does it. The burners have a shield which provides a proper surface for that.

Yesterday I took the grill out of mothballs and seared sous vide steaks. No going back to the old way now 🙂

 

[eng2d2]

I use a george foreman. Let me know if you guys have good bratwurst recipe for geogre foreman grill.