Had the warden pick up a pack of Johnsonville Beer Brats yesterday. Cooking them now. I am using the Redneck New Joisey method by which the brats are simmered in water (beer if you got some) onyawns..garlic and hot sauce. Salt n Peppa too. I will soon pull them out of the pot and turn up the heat on the pot so as to reduce the liquid to the point where onyawns start to carmelize. Needs to be nearly reduced to nothing but not quite. Will turn the heat to low and add 1 T. of Frenchies Mustard and cook while stirring till it thickens up. Meanwhile if it aint raining I will fire up the gasser and get some grill marks on the brats. Put on a bun and load the mustard sauce on top just under the sour kraut..raw onyawns and maybe cheese. Guess I bound to have some yankee jeans somewhere
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