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Already looking forward to the fest-food times coming up.
Arguably some of the best grilled "fest time food" is bratwurst
(BRAATS)...grilled crispy on the outside, hot and juicy on the
inside, with a peppery bite and an array of topping choices
like mustard, grilled onions and/or peppers, sauerkraut, you
name it.

I think the attraction is a big part flavor but can
also be that it's one of the easier things to eat on your feet
when you can't find a seat. Not to mention this is also a
favorite tailgate food for you sports fans and great for other
portable parties & picnics too. A great way to do them for the
grill is simmer them in beer ahead of time, then finish off on
the grill like today's recipe for GRILLED BRATS FALVORED WITH


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6 Fresh bratwurst sausage
1 12-ounce can beer (not dark beer)
1 medium onion, Chopped
6 Peppercorns
4 whole Cloves
6 Hard Rolls

Place bratwursts, beer, onion, peppercorns, and cloves in
a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill
bratwursts 2 to 5 inches from charcoal about 10 minutes,
until browned. Sprinkle with water to form a crisp skin.
Serve in hard rolls with coarse grain mustard.

Yield: 6 Servings
Category: Meats, Grill


*~*~*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~*


Use tongs to prevent piercing the casing with a fork and
causing the juices come out. You will dry the brats out and
lose a lot of the flavor to the coals.

If instead of parboiling you take the fresh brats straight to
the grill, be sure to cook them slowly over a low temperature.
If the coals are too hot it will be almost impossible to fully
cook them on the inside. It's worth the wait so go "slow & low".

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