Wednesday, 22 July 2015

Real Man Recipes – Classic Brats

Give a man a sausage, he will likely make a bunch of inappropriate jokes; teach a man to cook sausage using this classic recipe, he will shut up and be eternally grateful.

The proper way to cook bratwurst is violently debated. It’s been the cause of 50% of European wars since the middle ages. It’s the number one listed reason for divorce in Germany. Bavarian political parties run on all-brat platforms, and win. All true stories.  

Many swear by the classic Bavarian method of boil and serve while others insist the wurst isn’t wurst unless it is seared over glorious flame.

Enter the Americans - those glorious chefs renowned for improving most any cuisine through the adding of beer and fat.  This recipe, straight out of Wisconsin (the Canadians of the not-so-south), showcases American cuisine at its finest, and is absolutely freakin’ delicious. 

Beware – do not slice or pierce the sausages while cooking, keeping the juices in is key – you’ve been warned.

  • 8 uncooked bratwurst (fresh)
  • 1.5 L of beer – the cheaper the better – or try something hoppy for a different twist
  • ½ cup of butter
  • 3 yellow onions
  • 8 sausage buns
  • Yellow or German mustard
  • Sauerkraut
  • Seasoning salt
  1. Slice onions thinly and place in an aluminum pan.
  2. Add beer to pan, place on barbeque at high heat. Add butter.
  3. When beer is boiling or close to boiling, add sausages. Cook thoroughly.
  4. Move sausages to grill. Grill until golden brown.
  5. Warm sauerkraut on side burner or on the grill.
  6. Serve on sausage bun with mustard, sauerkraut and a sprinkle of seasoning salt.
Bon appétit, dudes.  


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