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Thread: Wisconsin 2007: The Bratwurst Thread

  1. #1
    Still Wondering mika's Avatar
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    Wisconsin 2007: The Bratwurst Thread

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    From the Bratwurst Pages:
    Brats, a Way of Life
    Bratwurst is a compound German word - brat means fry, wurst means sausage. Bratwurst is pronounced with a short A (rhymes with "lot"). A Madison TV station runs a promotion called "Take your brat to work today." They're talking about bratwurst, not children.

    In Wisconsin, bratwurst are served virtually everywhere during "grilling season" which generally runs from May through September. They are served at a myriad of outdoor events, as well as in nearly every Wisconsin backyard. As you drive through a Wisconsin town on a clear summer evening, you will see the haze from backyard cookouts lazily wafting up into the sky. Stop, roll down your car windows, and enjoy the heavenly aroma. If you follow the aroma to its source and introduce yourself, you may be invited to join the feast. Wisconsinites are friendly people.

    Where to go for good brats? How do you cook them.
    Pass the mustard and UP THE REVOLUTION!

    St. Paul Pioneer Press , Minneapolis Star Tribune

  2. #2
    meh Rasbutan's Avatar
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    Straight Johnsonville brats. Par boiled in beer and onions. Grill is hot. Place on grill with said onions. Turn as necessary to avoid splitting. Cook til just about burnt, so the casing has a hint of crunch to it.

    Serve with ketchup, mustard, onions.....and of course lots of sour kraut!!

    All washed down with a good German Beer!

    Repeat till your full or overcome by gluttony!

  3. #3
    unregistered user HODAG's Avatar
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    2 pounds fresh bratwurst sausages
    4 onions, thinly sliced (some like white, some like yellow)
    1 cup butter (you can never have too much butter)
    24 (12 fluid ounce) cans or bottled beer (millers)
    1-1/2 teaspoons ground black pepper
    10 hoagie rolls
    DIRECTIONS:
    drink a beer
    Place in a large stock pot with the onions, butter,3 beers, and water to cover brats. Place pot over medium heat, and simmer for at least 15 to 20 minutes, but for better results and flavor try an hour minimally. drink a beer. Preheat grill for medium heat. drink a beer. Lightly oil grate.
    LOW & SLOW (PATIENCE): Low and slow is the only way to grill brats. Wait until the coals are engulfed with white ash before placing the brats on the grate. drink a beer. If you are grilling with gas, start the flame at medium, then reduce to low when the brat juices start to flow.
    HEAT THE MEAT: Watch the brats closely, turning them every few minutes. Drink a beer. Rotate the links from hotter to cooler portions of the grill as they cook.
    DO NOT POKE THEM: To retain juices and flavor, always use tongs instead of a fork when turning brats, to avoid piercing the casing. But do drink beer.
    THE LOOK YOU WANT: Consider brats done when casing is evenly browned and a bit crisp and they've been on the grill for about 25 minutes, or when the internal temperature reaches 180??F. or when you are down to 3-4 beers.
    THE ROLLS: Don't screw the pooch here, you got this far, now you have to finish this the right way. DO NOT USE A HOTDOG BUN! Get a nice fresh Hoagie Roll.
    THE SAUCE: THE KEY INGRIEDIENT! Lift those cooked onions out of the brat pot that you boiled them in, with a slotted spoon, and adding those ale-soaked bad boys to the sandwich for the best beer flavor! Top with ketchup, horseradish mustard, relish and saurkraut. wash down with beer.
    THE FINAL TOUCH, AMBIEANCE! It is a proven fact, a key to the perfect brat experience is the ambiance. Eating a brat in the parking lot of Lambeau is optimal, but having the game on with friends & family gathered around is fine too. If you are off season of there is not a game on, turn on some polka. This seems to have a transcendental effect and places the mind in an optimal place allowing the savoring effect.

  4. #4
    Blocking the slow lane
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    We're still upset about El Chorizo getting dropped from the Sausage Races at Miller Park during Brewers games.
    Jon Diaz
    BMW K75/K12GT
    BMWMOA Ambassador

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    Still Wondering mika's Avatar
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    Quote Originally Posted by Rasbutan
    Serve with ketchup, mustard, onions.....and of course lots of sour kraut!!

    All washed down with a good German Beer!

    Repeat till your full or overcome by gluttony!
    The sides are a major issue. This is where individual taste comes in but as Mark pointed out it is easy to screw the pooch.

    I like ketchup with my burger but not my brat. Mustard was made for brats

    What about relish?
    Pickles?
    Sweet or Dill?
    Potato salad?
    Pass the mustard and UP THE REVOLUTION!

    St. Paul Pioneer Press , Minneapolis Star Tribune

  6. #6
    Professional Hermit boofer's Avatar
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    we always grill them first, THEN let them soak in all that nice sacrificial beer.

    Happy to be happy with what you have to be happy with

    You have to be happy with what you have

    To be happy with what you have to be happy with - King Crimson

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    Braz J Brase's Avatar
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    Quote Originally Posted by boofer
    we always grill them first, THEN let them soak in all that nice sacrificial beer.

    boofer,

    I know you are from Wisconsin and all that, but... THAT'S JUST NOT RIGHT!!!

    John

    p.s. In the absence of a Packer game, a Brewer's game on the radio works nicely.

  8. #8
    Professional Hermit boofer's Avatar
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    Maybe not...but iffens you boil or soak em first just to burn it all away on the grill....or let them suck up that beer while staying warm. It's how my retarded German family has always done it. Some say tomato....
    Happy to be happy with what you have to be happy with

    You have to be happy with what you have

    To be happy with what you have to be happy with - King Crimson

  9. #9
    Rally Rat Sue's Avatar
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    Quote Originally Posted by jdiaz
    We're still upset about El Chorizo getting dropped from the Sausage Races at Miller Park during Brewers games.
    from the Milwaukee Journal -- the Racing Sausages introduce the newest member.
    Brewers add new sausage to race
    Attached Images Attached Images
    Sue Rihn #43753
    BMW MOA Director - Ambassador
    Sometimes it's the bend in the road that makes life worth the ride.

  10. #10
    Still Wondering mika's Avatar
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    Sue two questions
    1. Do they ride BMW's?
    2. Can we get them at the Rally?
    Pass the mustard and UP THE REVOLUTION!

    St. Paul Pioneer Press , Minneapolis Star Tribune

  11. #11
    Rally Rat Sue's Avatar
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    Quote Originally Posted by M1ka
    Sue two questions
    1. Do they ride BMW's?
    2. Can we get them at the Rally?
    1) Probably.

    2) Hmmmm........... probably depends on if the Brewers are in town. We'll have to work on that.
    Sue Rihn #43753
    BMW MOA Director - Ambassador
    Sometimes it's the bend in the road that makes life worth the ride.

  12. #12
    Equito Ergo Sum JCABRANES's Avatar
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    I'm experimenting with a bratwurst corndog - call it a cornbrat (trying to join the two basic foodgroups - fats and carbs). If I survive I'll post a report.
    2005 K1200LT Dark Graphite "Liebchen"
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    http://beemercockroaches.yuku.com/

  13. #13
    Still Wondering mika's Avatar
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    Pass the mustard and UP THE REVOLUTION!

    St. Paul Pioneer Press , Minneapolis Star Tribune

  14. #14
    unregistered user HODAG's Avatar
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    Quote Originally Posted by JCabranes
    I'm experimenting with a bratwurst corndog - call it a cornbrat (trying to join the two basic foodgroups - fats and carbs). If I survive I'll post a report.
    dipped in cheese sauce and you have a weiner

  15. #15
    Knight Of The Soundtable
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    Chilli-Cheese Cornbrat!!!!! Sweeeet!!

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