I love cooking bratwurst WITH beer. Cook it slowly in the deep pan, covered with a finger of water at first and then let it dry out and let it fry and brown slowly.
The bratwurst and the beer do eventually meet each other in my gut,
I have a cousin who's lived in Michigan for almost 20 years. The whitest half Asian you'll ever meet. Mind you, her sisters in Western Washington State are not that much more tanned.
I went to this Chinese restaurant in the late 80s... they told me they had snake. "it tastes like chicken".... they told me. Only 40 bucks a plate.... "how much is the chicken?"... They replied, "ten bucks".
I had the chicken.
With the money I saved, I had beer too.
Last edited:
The word Highfalutin has interesting roots. Hint: it has to do with the shipping industry, specifically cruise ships.
My name is Cal and yes, I watch Discovery channel.
I have imagination.
I watch Get Smart, Gilligan's Island and Bob Square Pants.
I still remember Maxwell's Equations.... I think the Curl of my Memories around a close surface about me is still zero. Or perhaps a monopole distribution.
I've eaten rattlesnake. Its pretty plain, about like chicken, but doesn't quite taste like it. Lots of "exotic" foods here in CA that are just blah. Tilapia has no flavor to me and texture is gross. Catfish always tastes like mud. Turtle is meh. I do enjoy frog legs, fresh is best.
Pacific spiny lobster is better than Maine. Dungeness crab is best of all shell fish, red rock crab next. My uncle owns a very successful seafood shop here and I also have fresh markets locally I buy from, but far enough inland that I also have poultry processors and butchers locally.
All that being said, making "pigs in a blanket" for the kids tonight. I think I'm drinking my dinner. Not really hungry and already have a 19.2oz Lagunitas Maximus down.
Pacific spiny lobster is better than Maine. Dungeness crab is best of all shell fish, red rock crab next. My uncle owns a very successful seafood shop here and I also have fresh markets locally I buy from, but far enough inland that I also have poultry processors and butchers locally.
All that being said, making "pigs in a blanket" for the kids tonight. I think I'm drinking my dinner. Not really hungry and already have a 19.2oz Lagunitas Maximus down.
Not sure what homemade has to do with the cooking process, but I will agree homemade is (can be) better than most store bought…….although in my area there are many small to mid size butcher shops that sell to the local groceries and they are hard to beat.
You seem to be talking sausage in general, bratwurst cooked in the style Mark is seeking info on is a bit more precise than just grilling and soaking in a pan full of beer. Slow simmering in the beer,kraut,caramelized onion,and spices after slow grilling (or pan frying) allows the meat to soak up those flavors and become a whole different beast.
You only simmer for 15-20 minutes or the meat goes the opposite direction (dry), this is where alot of people screw it up and spout negativity. I was taught to do this by an old country german who barely spoke English and after years of trying to improve his version I have yet to succeed, the only thing I’ve bettered is when I found Hawaiian bread hotdog buns! But your the pro foodie and it is your thread, I’m just saying maybe you’ve never had it done correctly in this style.
Neither of these is true.
I guess I've never had it done properly.
The homemade comment was referring to the grind difference between what I make and a brat.
Oh, I'd love to be an Oscar Mayer wiener.
That is what I'd truly like to be.
'Cause if I were an Oscar Mayer wiener,
Everyone would be in love with me.
On a white hot dog bun with yellow mustard, Heintz ketchup and relish.
And a Diet Coke.
Guilty pleasure.
The Abba of food stuffs.
That is what I'd truly like to be.
'Cause if I were an Oscar Mayer wiener,
Everyone would be in love with me.
On a white hot dog bun with yellow mustard, Heintz ketchup and relish.
And a Diet Coke.
Guilty pleasure.
The Abba of food stuffs.
Bob, I think the methods are similar.
I would do a light grilling to get it partly browned and partly cooked.
Then into the resting pan for up to 30 minutes, no more, and yes cheap beer is fine although porter was what I liked.
Back on the grill for a minute or two when you're getting ready to serve.
I am still of the camp that says don't drown the damn things.
Grilled sausage in one hand, beer in the other. The two shall never meat (sic)
I need to be shown otherwise. I am betting you are up for the challenge.
Please invite both Mark and me.
There's a red-eye out of Vancouver leaving Thursday. I will pack light but need a ride.
I would do a light grilling to get it partly browned and partly cooked.
Then into the resting pan for up to 30 minutes, no more, and yes cheap beer is fine although porter was what I liked.
Back on the grill for a minute or two when you're getting ready to serve.
I am still of the camp that says don't drown the damn things.
Grilled sausage in one hand, beer in the other. The two shall never meat (sic)
I need to be shown otherwise. I am betting you are up for the challenge.
Please invite both Mark and me.
There's a red-eye out of Vancouver leaving Thursday. I will pack light but need a ride.
Last edited:
Cal, I don't want to be ungrateful or churlish. But really I DGAS about brats except as a brand new food experience which I fiddled with for a week and then set aside. I found a butcher shop who sold Brats From Wisconsin!!! and horsed around with recipes for a while, before coming to the realization: The Best Brat You Can Buy And Cook In Silicon Valley, isn't actually life changing. Isn't transcendent. Isn't even as good as a well made platter of beef skirt steak fajitas, which are available in great abundance here.
I am thankful and very grateful for your offers of hospitality but "brats" ain't something I care about deeply. You and I, Cal, can bond much more deeply over gin martinis and pickled okra garnishes, I feel certain.
I am thankful and very grateful for your offers of hospitality but "brats" ain't something I care about deeply. You and I, Cal, can bond much more deeply over gin martinis and pickled okra garnishes, I feel certain.
If interested, look up 'Vada Pav', originally Bombay worker transit food, and 'Dabeli', a stuffed Pav bread, originally from the Kutchh region of Gujarat State, India.
Quite popular here, shelf life after preparation is like 5 minutes, gets soggy after that.
And the South Indian idli shops had the fast food chains beaten for quick service before the chains even thought about it, Idli in Sambar is served in seconds, and should be eaten fast...
There is a dish here called 'Nihaari', basically a beef stew which takes a long time to cook, eaten with a variety of breads, worth looking up.
Quite popular here, shelf life after preparation is like 5 minutes, gets soggy after that.
And the South Indian idli shops had the fast food chains beaten for quick service before the chains even thought about it, Idli in Sambar is served in seconds, and should be eaten fast...
There is a dish here called 'Nihaari', basically a beef stew which takes a long time to cook, eaten with a variety of breads, worth looking up.
I'm fortunate, I live in the home of Alpine Meats, the official dog of the SF Giants. Also have a butcher shop known for their sausage 20 minutes away. Lockeford Meats.
Interestingly enough, the two single worst culinary experiences I have ever had were in Milwaukee and Pewaukee, Wisconsin. This was during the early winter of 2002. My girlfriend at the time was 1st generation American, Spanish. We went to the "best Mexican restaurant in Southern WI" not expecting anything great as we're from CA. Awards covering the walls, newspaper clippings, articles, etc.
I order a chile relleno and my GF orders a chile Colorado. Both are so terribly bland that we can't actually eat it. Next morning we go to a "greasy spoon" diner, I get biscuits and gravy. You could have plastered walls with it, it was so heavy. GF got chicken fried steak flavored high cholesterol and high blood pressure.
We were staying with friends, also originally from CA. They took us to the best places they knew. I think they had been gone too long.
Didn't have a bad steak or pizza in Chicago just a couple hours away, but man, we sure struck out in WI for food.
Interestingly enough, the two single worst culinary experiences I have ever had were in Milwaukee and Pewaukee, Wisconsin. This was during the early winter of 2002. My girlfriend at the time was 1st generation American, Spanish. We went to the "best Mexican restaurant in Southern WI" not expecting anything great as we're from CA. Awards covering the walls, newspaper clippings, articles, etc.
I order a chile relleno and my GF orders a chile Colorado. Both are so terribly bland that we can't actually eat it. Next morning we go to a "greasy spoon" diner, I get biscuits and gravy. You could have plastered walls with it, it was so heavy. GF got chicken fried steak flavored high cholesterol and high blood pressure.
We were staying with friends, also originally from CA. They took us to the best places they knew. I think they had been gone too long.
Didn't have a bad steak or pizza in Chicago just a couple hours away, but man, we sure struck out in WI for food.
OK, well for those that do give a hoot here is how I was taught to do it in my early teens from the president of the local German shooting club. This was served often (in rotation) at their bi-monthly sunday dinners. Brats/kraut/onions on hotdog buns with potato salad and baked beans sides.
Dedicated to Georgie Schmidt…….he was awesome!
I’m not sure what beer he used but it was whatever was on tap at the clubhouse, I’ve come to figure out the dark lagers are best and typically use either Michelob amber bock, Dos Equis, or Negro Modelo.
Try to find the highest quality genuine german bratwurst possible, there was a german butcher that was a club member who supplied these particular brats……looking for a small local butcher is your best bet besides home made.
Aldi’s brand bratwurst is some of the best mass marketed I’ve tried and is what I typically use.
Sauerkraut must also be of high quality from either glass jar or bags (no metal cans!) unpasteurized if possible, in the above scenario the butcher made his own in shop. I also make my own but will use Claussens if its all that’s available.
This will be a one pan dish for those without bbq grills…..those with grills I’m sure can figure out how to adapt the fried brats to grilled ……..either way only brown them at medium heat and only cooking until half done then put to the side covered. it’s important to not burst the skin of the brat…..this is accomplished with gentle flipping with dull tongs, do not let the brats stick at all, much movement is necessary. If the skin does break on one or two its not the end of the world……just try your best!
Ingredient list (double or triple etc. as needed depending on quantity of brats)
1 lb raw brats (you can use the precooked white ones but not as good for this recipe)
3 medium size sweet onions (sliced)
2 tbs butter
1 tbs cooking oil
1 qt sauerkraut
chicken stock (for deglazing)
1 bottle (12oz) lager beer (dark preferably)
1/2 tsp caraway seeds (toasted in a dry pan)*
1/4 tsp dried juniper berries*
1/4 tsp dill seeds (not weed)*
* grind (course) together in a mortar and pestle
Need a good thick bottom pan (preferably cast iron) on med/hi heat add 1 tbs butter and 1 tbs oil, once heated, brown the brats as directed above. Remove and cover brats with foil.
Still on med/hi heat deglaze pan with a little chicken stock, then add the other tbs butter for onions, caramelize to deep brown, deglazing as needed with chicken stock.
once thats done stir in kraut and spice blend (I don’t drain the kraut first but most people probably would…..it will be less salty drained).
Cook it down stirring until dry then add the 12oz beer stir in and drop to low simmer, after its at a stable low simmer drop the brats in covering them with kraut and cook without lid for no more than 20 minutes (I usually do about 15) turn off heat then remove pan from hot burner, let rest for at least 15 more minutes.
Put them on a bun (I like the Hawaiian bread hotdog buns) covered with kraut, add your favorite brown mustard (I prefer without mustard) and enjoy with the same beer you cooked with. Like said in the beginning potato salad and baked beans go great with this.
Hopefully this might change some minds about the process……it seems simple but if you follow these steps exactly you might come around! Understand it might not gel on the first go round but don’t give up, once dialed in this is killer stuff!
Enjoy,
Bob
Dedicated to Georgie Schmidt…….he was awesome!
I’m not sure what beer he used but it was whatever was on tap at the clubhouse, I’ve come to figure out the dark lagers are best and typically use either Michelob amber bock, Dos Equis, or Negro Modelo.
Try to find the highest quality genuine german bratwurst possible, there was a german butcher that was a club member who supplied these particular brats……looking for a small local butcher is your best bet besides home made.
Aldi’s brand bratwurst is some of the best mass marketed I’ve tried and is what I typically use.
Sauerkraut must also be of high quality from either glass jar or bags (no metal cans!) unpasteurized if possible, in the above scenario the butcher made his own in shop. I also make my own but will use Claussens if its all that’s available.
This will be a one pan dish for those without bbq grills…..those with grills I’m sure can figure out how to adapt the fried brats to grilled ……..either way only brown them at medium heat and only cooking until half done then put to the side covered. it’s important to not burst the skin of the brat…..this is accomplished with gentle flipping with dull tongs, do not let the brats stick at all, much movement is necessary. If the skin does break on one or two its not the end of the world……just try your best!
Ingredient list (double or triple etc. as needed depending on quantity of brats)
1 lb raw brats (you can use the precooked white ones but not as good for this recipe)
3 medium size sweet onions (sliced)
2 tbs butter
1 tbs cooking oil
1 qt sauerkraut
chicken stock (for deglazing)
1 bottle (12oz) lager beer (dark preferably)
1/2 tsp caraway seeds (toasted in a dry pan)*
1/4 tsp dried juniper berries*
1/4 tsp dill seeds (not weed)*
* grind (course) together in a mortar and pestle
Need a good thick bottom pan (preferably cast iron) on med/hi heat add 1 tbs butter and 1 tbs oil, once heated, brown the brats as directed above. Remove and cover brats with foil.
Still on med/hi heat deglaze pan with a little chicken stock, then add the other tbs butter for onions, caramelize to deep brown, deglazing as needed with chicken stock.
once thats done stir in kraut and spice blend (I don’t drain the kraut first but most people probably would…..it will be less salty drained).
Cook it down stirring until dry then add the 12oz beer stir in and drop to low simmer, after its at a stable low simmer drop the brats in covering them with kraut and cook without lid for no more than 20 minutes (I usually do about 15) turn off heat then remove pan from hot burner, let rest for at least 15 more minutes.
Put them on a bun (I like the Hawaiian bread hotdog buns) covered with kraut, add your favorite brown mustard (I prefer without mustard) and enjoy with the same beer you cooked with. Like said in the beginning potato salad and baked beans go great with this.
Hopefully this might change some minds about the process……it seems simple but if you follow these steps exactly you might come around! Understand it might not gel on the first go round but don’t give up, once dialed in this is killer stuff!
Enjoy,
Bob
Last edited:
Alpine Village store and restaurant in Torrance closed down.
Sad.
Some of the best sausages in the West Coast.
There's another one in Huntington Beach. I don't know if they're related, I should give them a try.
This will give you an idea of the ethnicity of where I live.
I can tell you that those numbers do not reflect reality
Tagalog and Vietnamese are way underrated in those tables.
I suspect others as well.
Attachments
Last edited:
TBH, my experience is very limited as when I eat out, I mostly do the carnivore thing. If I want vegetable based food, I eat at home.
I would guess I would be somewhere in the middle as far as heat goes. I have not the desire nor the ability to eat heat like before.
IOW, I'm too old for that ****!