Old photo dump - Brats

Jeffersonian

A few months back, we had an Egger (Big Mojo) post a recipe for Sheboygan Bratwurst. I just found my pics from that cook, and here they are:

Johnsonville brats simmered in beer, onions, shallots, garlic and horseradish for about 3 hours:


On the Egg, raised grid at about 325* for maybe 20 minutes to brown them:



Plated, with kraut, mustard and a hard roll:



My wife is crazy about these, but I lament the loss of the cherished "snap" when I bite into them, the surface tension of the casing having been cooked away during the simmer. The taste, however, is excellent.

KC Transplant

Those look fantastic.

What kind of beer did you use?

Last fall, I forgot to get some general macro-swill to boil my brats in and only had Sam Adams Octoberfest in the fridge. So, I gave it a whirl. Received many compliments. If you like Octoberfest, you could taste the Octoverfest flavor that hits the back of your tongue in the brats.

There goes my first post in the forum!

Jeffersonian

I've done these a couple of times, each with a different beer. I forget which these were, but they could have been a Sam Adams, just not Octoberfest...more likely just their usual lager. yes, they did taste good.

JLOCKHART29

OK I admit I'm a sucker for crout or how ever you spell the cabage stuff!LOL Got to agree with the Lady. Taste trumps texture and day! Supprised the end grilling didn't crisp them though?

2Fategghead

Jeffersonian, I'm going to have to try that. Do you know how much garlic and horseradish? Maybe i'll have to guess. Tim

fire egger

Looks very good, I need to try that, although I am with you, I like the texture of a grilled brat.

Jeffersonian

It did, a little, JL, but not enough to make them "snappy" again. The best thing, I think, is to apply some of those beers internally so one doesn't mind it so much. But then again, that's a good solution to most things, isn't it?

Jeffersonian

This one's an eyeballer, 2FE. Here's a link to MOJO'S POST so you can get an idea of what he did, at least.

One thing I do differently now is to use a softer bun, a little like a hotdog bun. The first time i did these, the rolls I used were too chewy and didn't match the brats well.

Humphrey Chimpden Earwicker

Ruhlmann has a recipe for brats if i remember correctly. i think that's what i followed for these. though i added nitrites and a little smoke. got quite traditional brats.







my new favorite sausage. doesn't repeat on me like a good hot dog does

2Fategghead

Thanks Brad. I saved it in my favorites. Tim

2Fategghead

Found it Jeff. Thanks