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The SauceDude's Brats
Description
Bill, aka the SauceDude, spent a number of years in Wisconsin--he loved the cheeses, but not the Packers. (He'll always be a die-hard Vikings fan.) What Bill really loved about Wisconsin, though, were the brats. Fresh bratwurst sausages, simmered in beer and onions and then grilled, are known as "Wisconsin's Soul Food." Nestled in a chewy roll, slathered with good brown mustard and served with a side of German potato salad, there's nothing better. The SauceDude adds a dollop of our Glace de Viande to the beer for an extra hit of savory flavor.Ingredients
Serves
6
- 2 bottles beer
- 1 cup water
- 1 1/2 ounces Glace de Viande Gold®
- 2 medium white onions, cut in thick slices
- 6 fresh bratwurst sausages
- 6 buttered hoagie rolls
- Best quality prepard brown mustard
- Pickles, chopped white onion, ketchup, and sauerkraut optional (See our note below.)
Methods/steps
- Preheat the grill. Bring the beer and water to a simmer in a large saucepan over medium-low heat. Add the Glace de Viande Gold® and whisk until it dissolves. Add the onions. Pierce each bratwurst in several places with the tines of a fork and add them to the simmering liquid. Bring the liquid back to a simmer, and cook 10-15 minutes, until the bratwurst are nearly cooked through.
- Transfer the bratwurst to the grill and cook another 8-10 minutes, turning halfway through, until they are browned on both sides.
- Place each sausage in a roll and spoon on some mustard. Serve with your choice of pickles, chopped onion, ketchup, and sauerkraut.
Additional Tips
In Sheboygan, Wisconsin, said to be the Brat Capitol of the World, Bavarian mustard, pickles, and chopped onion are the typical toppings for brats. The addition of ketchup is considered an abomination by some, but acceptable by others. Sauerkraut is generally frowned upon, but we like it with our brats, and you might, too!