Brats
If you live in Wisconsin like me you already know how to cook brats. It's easy. They can be cooked ahead of time and browned when it's time to serve. This is why they are perfect for Packer tailgating. There are some people who don't boil the brats first. I find that boiling them removes some of the fat. You can leave the boiling step out but make sure you cook the brats to an internal temperature of 160º.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large pot |
| Large skillet or grill |
| Ingredients |
|---|
| 6 - 8 brats |
| beer or water |
| buns, optional |
| ketchup, optional |
| mustard, optional |
| chopped onions, optional |
| pickle relish, optional |
| Instructions |
|---|
| • Poke holes in the brats with a fork. I insert the fork tines into each brat 3 times on two sides of the brat. |
| • Put the brats in a pot and cover with beer, 50/50 beer/water, or just water. Bring them to a boil over medium-high heat. Reduce the temperature and simmer for 18 minutes. |
| • When you are ready to serve, brown the brats on each side in a pan or on the grill. If the brats were made ahead and refrigerated, then make sure they are heated through. |
| • Serve with buns and condiments. |
| Variations |
|---|
| • Add onions and butter to the boiling liquid. |
| Storage |
|---|
| • Boil the brats in advance. Store covered in the refrigerator for 3 - 4 days. |
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