Give a man a sausage, he will likely make a bunch of
inappropriate jokes; teach a man to cook sausage using this classic recipe, he
will shut up and be eternally grateful.
The proper way to cook bratwurst is violently debated. It’s been
the cause of 50% of European wars since the middle ages. It’s the number one
listed reason for divorce in Germany. Bavarian political parties run on all-brat platforms, and win. All true stories.
Many swear by the classic Bavarian method of boil and serve
while others insist the wurst isn’t wurst unless it is seared over glorious
flame.
Enter the Americans - those glorious chefs renowned for
improving most any cuisine through the adding of beer and fat. This recipe, straight out of Wisconsin (the
Canadians of the not-so-south), showcases American cuisine at its finest, and
is absolutely freakin’ delicious.
Beware – do not slice or pierce the sausages
while cooking, keeping the juices in is key – you’ve been warned.
Ingredients:
- 8 uncooked bratwurst (fresh)
- 1.5 L of beer – the cheaper the better – or try something hoppy for a different twist
- ½ cup of butter
- 3 yellow onions
- 8 sausage buns
- Yellow or German mustard
- Sauerkraut
- Seasoning salt
Steps:
- Slice onions thinly and place in an aluminum pan.
- Add beer to pan, place on barbeque at high heat. Add butter.
- When beer is boiling or close to boiling, add sausages. Cook thoroughly.
- Move sausages to grill. Grill until golden brown.
- Warm sauerkraut on side burner or on the grill.
- Serve on sausage bun with mustard, sauerkraut and a sprinkle of seasoning salt.
