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Bratwurst what's the best way?

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Comments

  • fishlessmanfishlessman Posts: 28,305
    slice a hot dog with natural casing, never saw anyone slice a real sausage before grilling
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • PlutoniumPlutonium Posts: 207
    Dang those all look great! I’ve had little success cooking them raw, usually resulting in them bursting and splitting, so I typically do the beer boil first. Perhaps I need to try going even lower and slower next time I skip the boil, while also paying closer attention. 

    I’m originally from Texas, where brats are generally a minority in the overwhelmingly impressive sausage selection. Even though I favor an all beef link or jalapeños cheese sausage, brats still have their place on my plate! Need to try that brown kraut soon. 


    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


  • lkapigianlkapigian Posts: 8,330
    Plutonium said:
    Dang those all look great! I’ve had little success cooking them raw, usually resulting in them bursting and splitting, so I typically do the beer boil first. Perhaps I need to try going even lower and slower next time I skip the boil, while also paying closer attention. 

    I’m originally from Texas, where brats are generally a minority in the overwhelmingly impressive sausage selection. Even though I favor an all beef link or jalapeños cheese sausage, brats still have their place on my plate! Need to try that brown kraut soon. 


    cook em gently, you will get the snap you want, I go by feel VS temp, when they are firm, you will know 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • Sous vide at 155 for at least 45 minutes and then brown on the grill as needed.

    I've done them low and slow, I'be browned them and then let them simmer in beer, kraut and onions and I've simmered and then browned before serving and the sous vide tastes as good as the simmered and then browned and is much easier.

    Best part is you can sous vide extras and finish on the gasser for a quick lunch.
    Firing up my XL Big Green Egg, KJ Jr. or Weber gasser in Salt Lake City
  • RyanStlRyanStl Posts: 470
    slice a hot dog with natural casing, never saw anyone slice a real sausage before grilling
    Got it.  I was watching a cooking show about Asian street food and often saw them slicing sausage and the end product looked great.  Last time I did brats I tried slicing and it didn't do anything other than loose juices.
  • fishlessmanfishlessman Posts: 28,305
    RyanStl said:
    slice a hot dog with natural casing, never saw anyone slice a real sausage before grilling
    Got it.  I was watching a cooking show about Asian street food and often saw them slicing sausage and the end product looked great.  Last time I did brats I tried slicing and it didn't do anything other than loose juices.

    were they precooked, its common to slice precooked sausage like a store bought hillshire farm kielbasa. they cook faster and the skin gets a little crunchy
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Best one I ever had we seared in a pan and then pressure cooked in insta pot with a Summit oatmeal Stout.  Brats were a whiskey peppercorn from local butcher.
  • MasterCMasterC Posts: 633
    edited September 20
    Saw Malcom, on how to bbq right, spiral up some red-hots for grlling. Same thing I like to do when cooking ring baloney 

    SorryI, don't know how to post a link.
    You don't know how lucky you all are.
    Fort Wayne Indiana 
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