I was given a package of Brats, and I've never cooked them before. They are not smoked sausages like Kielbasa or Polish sausage that I'm accustomed to. They look really good. Any suggestions?
I don't make brats as other than me my family doesn't like them. But, my mom simmers them in either a bit of water or a can of beer until they are cooked. You can do this ahead of time, even the day before. To serve them you brown them on the stove or grill. Great with some mustard and grilled onions on a bun.
Do they taste anything like wieners after they are cooked? I cannot believe I have NEVER had them. I think they are enjoyed more in the northern states. We Texans eat more smoked sausages.
I cook all sausages in water until they are cooked through and then proceed from there. Including brats. People bar-b-que them all the time too. They have become pretty common in the last decade all over the country including places that never saw them before. Basically they are very much like Italian Sausage in texture and type, but taste different because of different spices.
I love brats. I usually get a package of bratwurst and a package of knockwurst, split the packages up and freeze half. It doesn't hurt for the skin to split.. Good with sauerkraut and garlic bread. The basic thing for both kinds is to put them in a skillet with a little water, maybe 1/2 inch, cover and and steam them for ten minutes, then turn the heat up high and let the water boil away and let them brown to the degree you want.
(believe it or not, not everywhere has italian sausage either!)
I thought bratty children too esp. after that episode with the mother leaving them behind.
Well, to cook the bratty children, first you build a bonfire in the back yard, with a aluminum washtub in the middle filled with water. Heat to boiling (the children won't stand still in it until it comes to a boil), throw in some waterproof IPODS and IPHONES and holler free "IPHONES and IPODS" and stand back and see how many the washtub will hold! <grin>
Had my first one the other night - my son BBQ them. Personally - the flavor was fine but too salty for me. I think sometimes BBQing will change the spices to taste more salty. Maybe cause they are held in more and not cooked out like they would be in a little water.
I thought anything like a hot dog tasted good with sauerkraut? HB does not like it so the only time I get it is when we go to Costco.
I googled them, (BRATWURST, not stepchildren)..and I believe that I would need to 'fire up the grill' to do them the MICHIGAN way. Apparently, it's Michigan's State Food!!! as Chili and Barbequed Brisket is in Texas. I'll let you know how this works...apparently I need to buy special buns as well!! ........regular hot dog buns won't work! oh geez! I'm going for it....and will buy all the special 'accoutremonts' tomorrow.
I lived in New England (RI and Mass.) my whole life until we moved to Florida 3 years ago, and I never knew you did anything except grill them on the outdoor grill like hot dogs.
I read to simmer (not boil) them in beer and chopped onions, then take them out of that pan - and put them on a grill and cook till crispy brown ...then eat (NOT with plain mustard, but with spicy brown mustard) on a special bun (that is NOT a hot dog bun). We're not talking Thanksgiving Dinner here...it's bratwurst for gosh sakes! :-) I might give them back to my well meaning friend who gave them to me!!!
You're probably right. I don't think cooking anything in beer and onions would taste very good. I might just try to steam them a little and then fry them in a frying pan. I don't like greasy food, and these are pretty "white", ...which may be fatty stuff. I''d much prefer a cold and crisp Cobb Salad!
Put them in the skillet with some sauerkraut and beer and steam them, it's OK to let them split and let the juices blend into the mix. You can add some carraway seeds to the sauerkraut and brats for a little extra taste.
I like them grilled with some spicy mustard and sauerkraut on a bun, they are great washed down with some cold beer. They are definitely not a low cal, low cholesterol treat, but they won't hurt you every now and then.
(if you read this discussion and substitute "step-children" for brats, it is really VERY funny!) <grin>
I had to cook the sausages for my husband years ago....not now because his stomach and cholesterol won't stand for it any more. First I simmered them in boiling water, then drained the excess water off and lightly browned them in the skillet. He loved the hot mustard with them, and washed it down with a cold beer to drink. He learned to appreciate this meal while we lived in Germany while he was in the military. He would love them now, but I'm not willing to forego a good night's sleep to let him eat one! <grin>
My Paul was BRATS KING! He was born and raised in Milwaukee, and the brats were a big deal there.....BEER BRATS! Paul and I met in California (S. Barb.), and most of the folk I know had never heard of "Brats." But everyone in my extended family came to love them at our BBQ's. Paul simmered them slowwwwwly in BEER, BUTTER, and ONION. Then rolled them on the grill lightly browning, then back to soak in the liquid, back to the grill briefly, etc., etc. The brats were served right from the liquid to keep them warm and moist.
Served with Wisconsin Hard Rolls (I admit, the bread is my favorite part), sauerkraut, and the usual condiments.
New Realm, I do believe Paul's recipe is much like the one I have heard about. It's the BUTTER I had forgotten about. Yeah, sounds like a devil of a dog. I used to yearn for what I called "Truck Stop Hamburgers". They'd use chuck meat (75/25%) and toast the bun on the griddle with the meat...and the buns would get the little toasty edges.. Slathered with French's yellow mustard and grilled onions, the burger would be so juicy, it would DRIP when you bit into it. Heart attack burger, but ohmyGod! they were sooooooooo good. Anything with butter and/or fat just had so much more flavor. sigh.
No you have to think of the old routine that ? Red Skelton? Sid Cesar? used to do where he cooks and adds a little red wine to the dish, and then has a slug, then adds a bit more to the dish, and has another slug himself, etc. Kudos to anyone who can find it on youtube!!
Had to research how to cook brats.....According to Hansel and Gretel, I believe you just shove them into an oven.....Probably set at 450 for about an hour, although the directions were vague..
Quite possibly. Julia used to do it too. The GG kitchen ware was handled by Hasbro, whose manufacturing plants are in my part of the world. We used to go to the outlet store and get good stuff cheap. Giant BLUE lobster mold. Never did use it but it looked good. Wooden stirring spoons.. etc.