Yeah......another Sunday, another Packer game......we've been lucky this season that so many games have aired on TV here in the mountains of NC.
GAME DAY means BRATS!!! I grew up in Sheboygan, WI......home of the Bratwurst....and a staple for every Packer fan. Here are two recipes posted on the Packer's website....though I have to say....never in my life have I eaten sauerkraut on a brat nor eaten a brat that has not first been cooked on a charcoal grill..... NOT in Sheboygan!!!
GO PACK GO!!!!!!!!!!!
THE TRIPLE BYPASS
Ingredients
- 6 brats
- 2 T butter
- 1 Med Onion, thinly sliced or diced
- 1 bag, can or jar (homemade) raw sauerkraut
- 1 lb. of bacon
- 12-20 toothpicks
- 6 large brat buns
- 2 T butter
- 1 Med Onion, thinly sliced or diced
- 1 bag, can or jar (homemade) raw sauerkraut
- 1 lb. of bacon
- 12-20 toothpicks
- 6 large brat buns
Preparation
- Simmer the brats in 50/50 beer and water until cooked through. (Never let it boil).
- Reserve some of the cooking beer and let the brats cool.
- While the brats cool, saute the onions and sauerkraut in the butter until translucent. Some of the brat cooking liquid can be added for flavor.
- Remove from heat and let cook slightly.
- Slice the cooked brats lengthwise, like a bun, but not completely through. Again, like a bun.
- Using your hands, stuff each brat with the sauerkraut/onion mixture.
- Wrap the stuffed brat in bacon. Pin one end of bacon to the brat with a toothpick and wrap diagonally. It usually takes two pieces of commercial bacon per brat. Overlap one piece with the other, pin in the middle where both pieces meet if necessary and again at the end of the 2nd piece.
- Head to Lambeau.
- Fire up a grill with indirect heat. When cooking it’s important to realize the bacon will release a lot of grease. It’s important to have a tight fitting lid to reduce flareup and long tongs. Cook over indirect heat until bacon is crispy and delicious.
- Remove toothpick stubs!
- Eat on large brat bun with fixings of your choice. Usually more kraut, onions and horseradish mustard.
- Reserve some of the cooking beer and let the brats cool.
- While the brats cool, saute the onions and sauerkraut in the butter until translucent. Some of the brat cooking liquid can be added for flavor.
- Remove from heat and let cook slightly.
- Slice the cooked brats lengthwise, like a bun, but not completely through. Again, like a bun.
- Using your hands, stuff each brat with the sauerkraut/onion mixture.
- Wrap the stuffed brat in bacon. Pin one end of bacon to the brat with a toothpick and wrap diagonally. It usually takes two pieces of commercial bacon per brat. Overlap one piece with the other, pin in the middle where both pieces meet if necessary and again at the end of the 2nd piece.
- Head to Lambeau.
- Fire up a grill with indirect heat. When cooking it’s important to realize the bacon will release a lot of grease. It’s important to have a tight fitting lid to reduce flareup and long tongs. Cook over indirect heat until bacon is crispy and delicious.
- Remove toothpick stubs!
- Eat on large brat bun with fixings of your choice. Usually more kraut, onions and horseradish mustard.
BRAT HOT TUB
When folks are ready for seconds or thirds--or when stragglers show up late - grab a Johnsonville Brat out of the hot tub and enjoy!
Ingredients
- 11 x 9 x 2 3/8 inch aluminum foil baking pan 2
- 3 cans (12 oz.) beer
- 2 Tbsp. butter
- 1 medium yellow or white onion
- Sliced Brats
- 3 cans (12 oz.) beer
- 2 Tbsp. butter
- 1 medium yellow or white onion
- Sliced Brats
Preparation
- Put the pan right on the grill, being careful not to singe your knuckle hair.
- Pour in the beer, and Add the butter and onions.
- Grill your brats to a juicy, golden-brown perfection.
- Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
- Pour in the beer, and Add the butter and onions.
- Grill your brats to a juicy, golden-brown perfection.
- Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
3 comments:
I got hooked on Klement brand brats after moving to Wisconsin. Not sure I'd ever had a brat before then. Johnsonville brats never tasted as good to me as Klements. Once I left Wisconsin I decided no more brats - even though I CAN get the Johsonville ones here. It was just such a Wisconsin or Upper Midwest thing to me that I couldn't imagine eating them anywhere else. Kinda like Chicago pizza.
Oh, so sorry - I think I DID put sauerkraut on mine on occasion - a leftover habit from childhood when my mom would put it on our hot dogs. Maybe I can also use the excuse that I lived in all four corners of the state except the northeast one? But I agree - grill em or forget em.
Go Packers!
Too bad the Packers didn't have some of those brats, they might have played better. The brats look seriously good.
It's Mary here.........okay so Johnsville Brats have the big name.....BUT......Meisfelds (a Sheboygan company) is KING.......BEST brats ever......
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