Sunday, August 19, 2007

Grilled Brätwurst

We went to session in Chico yesterday. The seed that started this particular evening was a discussion of "real" brats has another a couple of months ago. Susan said that her recipe for brats was so much better that we had to try it (the way her German grandmother made it). A date was set and five of us made the 2+ hour trip to Chico to take her up on the offer for the best brats.

Brats is made with a natural casing. When thoroughly cooked, its casing usually splits open. Stops boiling just before that happens.


  • Brätwurst (real, from Chicago)
  • Beer
  • Onion
  • Garlic
  • Sun dried organic water
  • Hot dog buns
  • Sauerkraut
  • Mustard
  • Hot mustard

Put the brats in a pot and cover with beer. Season the beer with a halved onion and some garlic cloves. You may add some water to get the fluid level up.

Boil in beer for 45 minutes to an hour, this cooks them.

Grill the cooked brätwurst for a few minutes. Not much, just enough to put the grill marks on and dry the casing a bit (reduce the elasticity, improve bitability).

Serve with hot dog buns, sauerkraut, relish, mustard and beer.

Personally, I skip the relish and beer.

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