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Midnight Flyer · Posted: Tue Nov 13, 2007 8:22 am Post subject: Good Brats Recipes

:D Well my good friends Yoop and Rev. Vassago have gotten me hooked on brats. I can almost make myself sick eating them. I usually place them in an oven pan, move the top rack of the oven up as far as it can go, switch the oven onto broil and cook them until brown, turning them occasionally for evenness. They're especially good with Bavarian sauerkraut. Anybody else got some good recipes for this delicious treat? 8)

Twilight Flyer · Joined: 13 Nov 2002 Posts: 5533

Boil them in onion soup mix, then sear to perfection on a hot grill. :D

While that's going on, sautee a bunch of fresh mushrooms and onions, along with a bit of fresh garlic in 2 TB of butter and a generous splash of worcester sauce and couple of shakes of Lawry's Montreal Steak Seasoning. Cover and let them cook down. This condenses a lot of pretty flavorful boiling water. When your shrooms are cooked, add a bit of corn starch to a few TB of hot water and mix thoroughly (removes lumps). Then add that to the boiling shrooms. Turns it into a nice, thick sauce. Cook down for another couple minutes, then plop your brats on a bun and ladel the shroom/onion mix over the brat. You will NOT be disappointed.

Rev.Vassago · Joined: 04 Apr 2006 Posts: 5402 Location: Green Bay, WI

Poke holes in them, and soak them in beer overnight. Sear over a grill (charcoal preferred, but not necessary).

Ridge Runner · Joined: 18 Oct 2004 Posts: 2432 Location: North Ga.

Rev.Vassago wrote: Poke holes in them, and soak them in beer overnight. Sear over a grill (charcoal preferred, but not necessary).

I just thought I liked brats until my brother fixed some this very way. We cook them whole and keep turning and moving them around as the grease squirts out to keep them from burning. Then we split them in half long ways and finish browning them ( the inside mostly ). Place them on a bun( we use hamburger buns ) with relish, ketchup, mustard...ect.... Pure heaven!!!

ironeagle2006 · Joined: 29 Sep 2006 Posts: 865

Here is how I do them. I take the package of Usinger Brats beats Johnsonville's worse than the Pats are beating anyone in the NFL this year in taste. Try a Sam's in the Midwest for them. I then boil them in a good quality beer like Sam Adams or Lienekogles hey I can not drink it at least this way I can taste it right. After they are boiled I then grill them till crispy and then serve them with grilled onions and peppers and a good hot mustard. I did them this way when I was living with my Ex up by Wausau and her family all dedicated cheeseheads one of them Loved even more than his beloved Johnsonvilles.

Rev.Vassago · Joined: 04 Apr 2006 Posts: 5402 Location: Green Bay, WI

Johnsonville brats aren't brats, except in appearance. When I get brats, it's from one of the many local meat markets in northeast Wisconsin. Can't make a masterpiece when you're starting with a crappy brat.

Midnight Flyer · Posted: Tue Nov 13, 2007 10:38 am Post subject:

ironeagle2006 wrote: Here is how I do them. I take the package of Usinger Brats beats Johnsonville's worse than the Pats are beating anyone in the NFL this year in taste. Try a Sam's in the Midwest for them. I then boil them in a good quality beer like Sam Adams or Lienekogles hey I can not drink it at least this way I can taste it right. After they are boiled I then grill them till crispy and then serve them with grilled onions and peppers and a good hot mustard. I did them this way when I was living with my Ex up by Wausau and her family all dedicated cheeseheads one of them Loved even more than his beloved Johnsonvilles.

:D What kinda peppers do you use? 8)

ironeagle2006 · Joined: 29 Sep 2006 Posts: 865

2 kinds a good green or red bell grilled then cut into strips then a slightly spicy Bananna pepper that can be hard to find sometimes but man are they good.

superdave9 · Joined: 24 Oct 2007 Posts: 121 Location: central florida

I do them like ironeagle, boil in beer water mix for about 15 mins. Pour out water [if no grill] brown on all sides. Remove, same pan, use grease from brats, with 1-2 tblsp. olive oil [ tons better for YOU than butter] cook onion, red/green bell pepper, jalepeno 3-5 mins. then add 1-2 cloves FRESH garlic, cook another 1-2 mins. If you want to make a meal out of it, skip the bun and make a pack of the Vigo yellow rice. Forgettaboutit. 8)

Rev.Vassago · Joined: 04 Apr 2006 Posts: 5402 Location: Green Bay, WI

superdave9 wrote: Forgettaboutit. 8)

Forgettaboutit is Italian. You mean "Dere, hey, donchaknow." :wink:

superdave9 · Joined: 24 Oct 2007 Posts: 121 Location: central florida

:oops: I stand corrected, I can admit up to a mistake can you Rev?.... like "poking your brats" [almost sounds offensive], hey. :wink:

Rev.Vassago · Joined: 04 Apr 2006 Posts: 5402 Location: Green Bay, WI

superdave9 wrote: :oops: I stand corrected, I can admit up to a mistake can you Rev?.... like "poking your brats" [almost sounds offensive], hey. :wink:

I stand by that statement. Johnsonville Brats may disagree, but their brats suck anyway, poked or not.

mapleleaf_1 · Joined: 13 Nov 2006 Posts: 379 Location: Wisconsin

O.K. when am I ever going to learn. LOL I've got to stop reading these posts late at night when I'm at a rest area. These recipe posts always make me hungry and I can't walk into the truck stop and feed my cravings. Some great recipes here. Got to try a few next time I'm home. mmmmmmmmmmm...my mouth's watering now. LOL

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