Yum -- bratwurst! This German sausage is also known as 'brats'. It often contains a combination of veal, beef and/or pork seasoned with ginger, nutmeg, coriander or caraway. In Germany, bratwurst is seasoned differently based on the geographic region where it is made. Veal bratwurst is prepared in the same manner as mixed meat wurst. It is an international favorite and is considered Wisconsin's soul food. This versatile sausage can be steamed, fried, roast and grilled. Authentic bratwurst is fresh sausage that requires thorough cooking.
Grilled Bratwurst
Step 1
Add the charcoal to your grill in a mound, light the coals and let them burn until they begin to turn white -- about 30 to 40 minutes. Meanwhile, pour both bottles of beer and the chopped onion into a large pot, cover and cook until simmering. Because bratwurst is fresh sausage, it requires careful, two step cooking. If you are using precooked brats, you can eliminate the beer simmer, but the flavor of the sausage will be considerably different.
Step 2
Add the fresh bratwurst to the simmering beer but do not allow the beer to boil. Boiling will cause the wurst casing to split. Simmer uncovered, stirring occasionally if needed for 20 minutes.
Step 3
Spread the white hot coals over the grilling area. Grill the bratwurst about seven to nine inches above the hot coals turning often with tongs. Cover your grill after each turn and grill for a total of 10 to 15 minutes until the brats are golden brown on all sides.
Step 4
Simmer the holding sauce and add the grilled bratwurst if you are not going to serve them immediately. To make the holding sauce, combine two bottles of room temperature beer, two 14.5 ounce cans of stewed tomatoes, one large green pepper and one large yellow onion chopped and 1 tbsp. brown sugar in a large pot. Cook your holding sauce until boiling, reduce the heat to medium and cook for 10 minutes. Reduce the heat to low prior to adding the bratwurst. Once you have added the sausages, do not allow the sauce to boil.
Step 5
Serve the bratwurst in buns accompanied by mustard, ketchup and chopped raw onion. In Germany, they are served with sides of grilled onions and peppers, french fires, hot German potato salad and red sauerkraut.
Things You'll Need
- 10 fresh bratwurst
- 2 -12 oz. bottles of beer at room temperature
- 1 large yellow onion, chopped
- Bar-b-cue grill (charcoal is preferred)
- 10 fresh buns
- Condiments
- Large Pot
- Holding sauce:
- 2 bottles of room temperature beer,
- 2- 14.5 ounce cans of stewed tomatoes,
- 1 green pepper
- 1 yellow onion
- 1 tbsp. brown sugar
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