This is reprinted with minor changes from October 15th 2006 so if it seems familiar thanks for the continued reading! As Pre-WSeason starts this weekend I figured it would be relevant especially since brats are brats)
So the Bears are down and the Pack is up but w/o Brett. The rivalry's still so far out of balance that a Ditka jersey north of the border isn't even offensive. So there's no better time to take a quick hour drive to stock up on meats for the rest of the season.
And what more could you ask to go with a fall/wintry football game than a Brat. It legitimizes canned beer. It's one of the only ways to get some guys to eat cabbage. Where could you get this tasty treat? Surely not at your local grocery store...
I suppose. But in this case it's worth a trek to get something really good. It's the only tough part of the process.
Cooking a brat is pretty easy. The more simplistic you can be the better your brats.
Canned beer is a wonderful thing. Old Style was on sale so it fit the bill but High Life, Miller Light, Leinies... any Wisconsin beer would be more appropriate. Slice up some onions, any kind, and add them to the boiling beer (Beer and sme water is okay if you're running low on beer. Just don't go less than half and half unless you've already put away the rest of the beer–make do with whatever you have). If you're a saurkraut fan cook some up in a different pot. You could use the same but I like to separate the onion and the kraut and prefer the beer/onion combo.
I got several plain old brats and a few jalapeno spicy brats. I broke out several mustards and found that for the jalapenos plain yellow worked the best. For the traditional brats I really enjoyed French's (I believe it was French's) sweet onion mustard. It went real good with the sauteed onions.
I like to toss the onions/brats over high heat to get some browning action as well. If you're lucky to have grill action over the winter use that... The only advantage to a pan is that you can add the onions. Top with kraut and mustard and enjoy with bun or without. My pic is real weak on topping but I was running low by the time I got the camera out.
FYI - the wife liked the jalapeno brats the best.
Go Packers.
This will come in handy as I watch the Bears march to the Super Bowl.
Grossman Era. : )
Posted by: EB | October 16, 2006 at 11:29 AM
Okay....first off, you forgot to mention any properly raised Wisconsinite eats either Johnsonville Brats (stadium brats work well in a pinch by the way) OR Old Wisconsin brats.
AND you have to have brown mustard - spicy is the best and for the older Wisconsinites - HAVE TO have a jar of saurkraut! :) YUM!!
Posted by: Tori | October 23, 2007 at 02:55 PM
Hey Tori- Skip the Johnsonville and go to Bobby Nelson. Spicy Brown All the Way!
Hey EB I got your Grossman Era right here.
See ya Brett.
I guess Go Pack = J E T S Jets Jets Jets...
Posted by: Josh | August 08, 2008 at 03:33 PM
Hey Tori- Skip the Johnsonville and go to Bobby Nelson. Spicy Brown All the Way!
Hey EB I got your Grossman Era right here.
See ya Brett.
I guess Go Pack = J E T S Jets Jets Jets...
Posted by: Josh | August 08, 2008 at 03:34 PM
Dudes, do I have to educate you about all that is food?!
All I learned about brat eating I learned at the Charcoal Inn in Sheboygan WI. Start with a Meisfields brat. Cut the skin off, make it into a patty. Grill two, put them on a buttered bun with mustard (brown), relish and onions.
Thank me later
Posted by: Pursuit | August 17, 2008 at 07:37 PM
You're right - minimum 50/50 beer/water. Try the O'douls classic non-alcoholic beer, it has a great flavoring for cooking (and save the good stuff for you!). I also use the dried onions - a more condensed oniony seasoning in the beer broth, easier too! A short time on the grill will also tenderize the outer skin, only need to lightly brown. Add a heavy bun, classic saurkraut, spicy mustard, a little horse radish, HEAVEN! We will never forget you Brent Favre...
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