G Wiv's Brats - BBQ Central

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Old 08-05-2005, 08:39 AM   #1
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G Wiv's Brats

G Wiv's Brats

I grew up in Wisconsin, the home of the Brat. The key is to use a fresh
brat, never a precooked one and to simmer them in beer and spices before
smoking or grilling.

Loose Recipe for Brats:

5-lbs of Fresh Brats, take a fork and poke* holes in them, 28 holes per brat
to be exact, and you must use a 3-pronged fork.

Beer to cover** the amount of Brats you will be simmering and 9 extra for
the chef to drink.

7 fresh garlic cloves smashed with the side of a large knife, not chopped
just smashed.
3 quartered onions
1 to 6 oz of hot sauce
Any other spices you want to toss in. I have found there is a direct
correlation between the amount of beer you have drunk and the amount and
variety of different spices that you will put into the simmering liquid.

Simmer, do not boil, the brats in the beer, garlic, onions and hot sauce for
30 minutes. Turn off heat and let sit in mixture for at least 1 hour. This
allows the brats to absorb the flavors of the beer, onions, garlic and hot
sauce. If the brats rest for over an hour refrigerate.

Grill over a moderate fire.

Serve on Brat buns, somewhat like a French roll, with Koops horseradish
mustard, chopped onions and hot pickled peppers, peppers are optional.

If you want to jazz up the brats a bit, pour off all but 1/2-cup of the
remaining brat liquid, simmer until the onions are soft and beer is
evaporated. When liquid is evaporated add butter and caramelize onions.

When onions are caramelized add mustard, preferably Koops, and stir. The
mixture should come together nicely.

Note:
* There is some controversy as to the efficacy of poking holes in the brat.
I feel that a few holes allow the beer/onion/hotsauce to be absorbed by the
brats, others contend the holes cause the brat to dry out during the
grilling stage. YMMV

** It is not necessary to use all beer, half water, half beer is perfectly
acceptable outside of Wisconsin.
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