Bratwurst!

elcaptain88 · « **on:** 19 Jul 2005, 05:23 pm »

I've been on a bit of a Bratwurst bender lately, which culminated in a recent tailgate trip up to Miller Park for a Brewers game. Up until then I'd mainly been cooking Johnsonvilles, which are OK & really the only thing supermarkets seem to stock in suburban Chicago - but on the trip to Milwaukee we got a case of Klement's, a local brand, and they were outstanding. Normally I pre cook them in beer & then grill - although I've been doing the reverse lately and like that even better. What other brands of brats are folks using & how are you cookin' em? I need the practice and new ideas for the upcoming college football tailgating season....

MaxCast · « **Reply #1 on:** 19 Jul 2005, 06:19 pm »

I think Johnsonville have become overrated. Commercialized.

I much prefer the supermarkets (relabled in some cases) brand name. This is the case with my two local supermarkets (Meijers and Martin's).

Better yet try a small butcher shop!!! They usually have different flavors too.

invicta51 · « **Reply #2 on:** 19 Jul 2005, 06:54 pm »

Miesfield's in Sheboygan, right off of I43 is now the best brat out there. Johnsonville use to be better before Kraft Foods bought them out and took them nationwide. The good thing is that you can get a decent brat almost anywhere in the country. Even in Long Beach CA, I can get Johnsonville. Availability is the key. Soak in beer and onions 24 hr prior to cooking. Do not par boil them in the beer. While slow cooking your brats, heat up the beer and onions and put the cooked brats in the beer bath to keep warm all afternoon. I ought to know, I'm from Sheboygan, 22 long cold winters. BTW, Miesfield will ship to you for a price. Like they say, "Heaven On A Bun"!

John Ashman · « **Reply #3 on:** 19 Jul 2005, 07:26 pm »

Don't forget the sauerkraut!!!!! It ain't the same without it. Sauerkraut, brats and onions cooked in a nice dark beer. Mmmmmmm. The only thing that can make it better is adding some New Mexican green chile.

Brad · « **Reply #4 on:** 19 Jul 2005, 09:35 pm »

John - adding New Mexican green chile makes ANYTHING better
Especially right at harvest time!

Have you been to the Horseman's Haven in Santa Fe?

Looks like I'll have to track down some good bratwurst now that you guys have made me hungry

rosconey · « **Reply #5 on:** 19 Jul 2005, 09:59 pm »

in syracuse we have stiegerwalds-

the best nockworst in the world imho-they won best in america for hotdogs a few years ago -the smell from the store is intoxicating-

and how can you guys forget the hot mustard

locally labombards made a xxx atomic fire hoarseradish mustard that kicked serious ass-was too hot and set the basement factory on fire.stiegerwalds has started making it now,not sure if its the same recipe-

John Ashman · « **Reply #6 on:** 19 Jul 2005, 10:03 pm »

Quote from: Brad

John - adding New Mexican green chile makes ANYTHING better
Especially right at harvest time!

It's almost harvest time!

Quote

Have you been to the Horseman's Haven in Santa Fe?

I have indeed! I just had a delicious chorizo dinner plate there a few weeks back. Nothing like a quality restaurant attached to a Texaco station

WEEZ · « **Reply #7 on:** 19 Jul 2005, 11:04 pm »

I grew up in Wisconsin. My brother still lives there. And my aging mom & dad. So they send Klements to me now and then. (I can buy Johnsonville locally). I like 'em both! There was a local butcher in my home town (Oshkosh) that made the best I've ever had- but he has since retired and as far as I know, has kept his recipe secret.

For outdoor grilling:
par boil a package (5) in one bottle of your favorite beer; along with half an onion; black pepper; and a good size pat of butter (yeah, butter). Keep the beer warm while you grill the bratwurst nice and brown. Then transfer the bratwurst to the hot beer after grilling to keep 'em warm until you're ready to scarf 'em down. I like 'em with raw onion, chili sauce and saurkraut on a hard roll. My wife likes 'em with the cooked onion and mustard on a softer roll.

For indoor cooking in the dead of winter:
same as above except roast 'em in an iron skillet in the oven; turning the broiler on at the end to brown 'em.

"Heaven on a bun" or maybe a heart attack on a bun- but either way you want to describe it, they're pretty darn tasty if you ask me

Any ideas re: Italian sausage recipes or methods? I do the same except use water instead of beer; and eat 'em with onion and bell pepper and grated cheese....

I'm hungry. Gotta go.

WEEZ

rosconey · « **Reply #8 on:** 19 Jul 2005, 11:35 pm »

2lbs italian snasage-5lbs of potato's,peeled and cut into bite size pieces-2 green peppers diced-1 onion diced- 2-4 garlick cloves squeezed-salt - pepper- olive oil-

put about 1/4 inch olive oil in a pan big enough to hold everything-add everything ,salt and pepper -stir the pan a few times -pour a little more oil over the top and cover- cook at 350-375 for 1.5 hours and remove cover for last 15-20 minutes so it can brown-

djbnh · « **Reply #9 on:** 20 Jul 2005, 12:02 am »

If you ever get to live in/visit Germany, I heartily recommend trying every freakin' wurst you can sink your teeth into. The Imbiss stands will give you a brotchen (hard crusted oval roll) from which your wurst protrudes mightily on each side. Make mine, "Mit senf, bitte!" Yum-yum-yum-yum-YUM!

John Ashman · « **Reply #10 on:** 20 Jul 2005, 12:08 am »

My parents just got back from Germany. They said the food was awesome. But then, we're all half German.

WEEZ · « **Reply #11 on:** 20 Jul 2005, 01:11 am »

rosconey's italian w/ potatoes sounds pretty good. For you German/Polish/Austrian types out there- try this:

(2) ea. bratwurst; polish; and knokwurst cut into bite size pieces browned in oil. Separately partially boil (6) potatoes & drain. Place in greased baking dish with (1) chopped onion; (1) can drained saurkraut; salt to taste; and lace with black pepper. Mix in (1) chopped 'tart' apple. Bake for about an hour @350 or so.

(damn, this is starting to sound like food network...)

WEEZ

jqp · « **Reply #12 on:** 20 Jul 2005, 06:12 am »

Real weinerschnitzel and bratwurst are uncooked when purchased (unless you are buying warm food of course). I found that out when I was a kid and ate some on the way home from the butcher shop in Munich.

I just thought they were like hot dogs and wolfed a couple down.

lonewolfny42 · « **Reply #13 on:** 20 Jul 2005, 06:49 am »

Quote from: WEEZ

rosconey's italian w/ potatoes sounds pretty good. For you German/Polish/Austrian types out there- try this:

(2) ea. bratwurst; polish; and knokwurst cut into bite size pieces browned in oil. Separately partially boil (6) potatoes & drain. Place in greased baking dish with (1) chopped onion; (1) can drained saurkraut; salt to taste; and lace with black pepper. Mix in (1) chopped 'tart' apple. Bake for about an hour @350 or so.

(damn, this is starting to sound like food network...)

WEEZ

Between the steak thread...and the brat thread...damn, I'm hungry !!!

Florian · « **Reply #14 on:** 20 Jul 2005, 11:16 am »

Well living here in Bavaria is quite good. Yesterday it was nice and sunny and i took my bike to the beer garden which is surrounded by trees and lies in a old farm. I had good beer with Zwiebelrostbraten und Röst Kartoffeln. Was quite good

Dan Driscoll · « **Reply #15 on:** 20 Jul 2005, 03:18 pm »

Quote from: elcaptain88

What other brands of brats ...

Out here in NorCal we have the locally made Saag's brand. They make brats, polish, smoked and quite a few other sausages and worsts. Much better than Johnsonville.

bpape · « **Reply #16 on:** 20 Jul 2005, 06:56 pm »

In St. Louis, surprisingly, the local grocery store (Dierbergs) brand of Brats is much better than the norm. Boil/simmer in beer/onion for a hour or so, save the onion.

Grill slowly to crisp the outside to a nice moderate brown, serve with the onions and some Bavarian style Kraut (Franks), and a touch of mustard - top with (insert your quantity and brand here) beers. Doesn't get much better.

rosconey · « **Reply #17 on:** 25 Jul 2005, 09:43 pm »

bougt some yesterday because they were on sale-figured i would give them a shot-hillshire farms-

on the grill as i type

real bitch is i was supposed to go to ithaca but eneded up staying local and going by stiegerwalds today-could have had some genuine ones

some young guy · « **Reply #18 on:** 20 Jun 2008, 07:11 pm »

Brat Bump! 'cause it's grillin' time!

Wayner · « **Reply #19 on:** 20 Jun 2008, 07:21 pm »

My wife is from Manitowoc Wisconsin and there was a mom and pop grocery store there that made home made brats. Well, I was soon taking orders for my family here in Minnesota. One of the last trips I brought home 25 dozen only 'cause I ran out of coolers! The grocery store is now gone (like so many mom and pop shops) and we really miss it. We have found another shop in Minnesota in a town called New Ulm. It is German through and through. The place is called the Sausage Shop and they are a close 2nd, but just quite not the same.

Of course, to eat brats you have to have potato salad, beans, and beer.

Wayner