The Johnsonville "Beer Brats" are uncooked, most of their other offerings are cooked. I love Meathead’s method for the uncooked, the others I use the griddle now that I have it.
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I got so much advice from this thread but I asked my gf how she thought I should do them, and she said smoked like I usually do them. So they are getting smoked with oak. Over the next few weeks I'll employ some if the techniques you guys like to use.
Here's what I'm working with.
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I cook mine on a gas grill. Indirect on low until fully cooked, and then put some grill marks on them on the hot side when done. I tried smoking them, but that just left me with very tough skin on the brats.
I was taught this method by my son in law's father, who is from Wisconsin.Comment
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Or this...
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I put sausage in a pan with beer. Let the beer boil away. Then poke holes in the casing so the grease flows out, then pan fry the sausage in its own grease until done.
But that smokes up the kitchen to the point where smoke alarms go off. So my wife insists that I cook em on the grill. So I set the Primo up for dual zone, pit em on heavy smoke for a bit, then they go over direct heat.
Either way. It’s all good.Comment
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duplicate removed
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This is my most common way i make wieners..
Bratwurst will be simmered in beer and then grilled..
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Beautiful shots, Brother!
Might try hittin th buns with some butter, then givin em a brief toast on a grill, under a broiler, or even over a gas stove burner!
(Toaster oven works fine, as well...options are always good!)
It adds a very nice flavour, an texture component. -
Unfortunately, we CANNOT get proper sausages over here in the States in the shape, size and variety you guys have access to in Europe.
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Living the first 20 years of my life in Wisconsin, I've had brats and wieners prepared just about every way you can imagine. My preferred method is low and slow with a kiss of smoke, but a beer brat has never been neglected by me. I do not recommend microwaving them, this is just horrible. The memory of this haunts me to this day.Comment
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As others have mentioned. I love Meathead's Brat tub recipe. That is a must, if you have not tried that recipe.
I like to use Rogue Hazelnut Beer for the tub. It reduces into a glorious reduction that is absolutely incredible. I can't get enough, I highly recommend you trying it out.Comment
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Saw some uncooked Johnsonville Firecracker brats at WalMart the other day. "Limited Edition" or something like that. I think there was another kind, some kind of cheesy something or other.
There's a German deli down in Tulsa I get real brats at when I can, but sometimes I'm stuck with the Johnsonville offerings.Comment
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