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Home > Pagan Living > Cauldron Cookbook > Beer Battered Bratwurst Search

Beer Battered Bratwurst

 

submitted by Koi

Ingredients

Uncooked plain bratwurst (Johnsonville is the brand of choice)
Beer (Regular is better than lite … the darker the beer, the more flavor you get. I usually use Budweiser because it’s pretty cheap but still has a nice flavor.)
Brat buns (These can be hard to find. Large hot dog buns will work, as will small hoagie rolls.)
Fixins

Procedures

1. Pour several cans of beer in a large saucepan and bring carefully to a boil. How many cans you need depends on how many brats you’re making. Fill it with more beer than you would water if you were boiling them in water; beer boils off a lot faster. You can add beer as needed to keep the level up, but don’t add too much at once or you’ll kill the boil.

2. Put bratwurst in large saucepan o’ beer to cook. Boil for 20 minutes. (At this point your house will begin to smell pleasantly of a brewery. The brats like to float. You can poke them back down if you want, but it doesn’t really matter.)

3. Carefully remove bratwurst from beer. (Hot beer hurts when splashed!) Take bratwurst out to grill and grill just until brown. The bratwurst are already cooked through when you finish boiling them, but they look nasty unless you brown them. It also gives them a nice smokey flavor that compliments the beer taste well. Grill no more than 5 minutes; 2 usually suffices.

4. Serve in buns, with brat fixings of your choice: mustard, ketchup, onions, relish, etc.

Comments

Serve your guests the leftover beer that you didn’t boil the brats in!

These are OK for non-drinkers and kids … the beer just flavors the brats, it doesn’t “soak into” them and even if it did, the alcohol all cooks off between the boiling and the grilling. (Also, the combo of beer and drippings from the brats can make some seriously cool flames on your grill when it drips into the charcoal or what have you, so be careful!)


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