Well the weather hit the 50s last weekend so we busted out the grill for a meatfest.
We love brats around here. I've recently discovered that brats are a mainly upper midwest tradition. I had always thought everyone ate them! :-)
Must be from the Europeans who settled around here... Germans love sausage.
Being so close to Wisconsin, we of course have to make them beer brats. They're just not worth eating otherwise.
Here's how we do it in these parts:
First, you'll need a bunch of beer. The cheap beer is for cooking the brats (cheapest you can get - we use Milwaukee Red). The good beer is for drinking while you're making the brats.
Add the beer to a stockpot. Then add chopped onion and chopped garlic. If the brats are only for adults add some diced jalapenos and jalapeno juice to kick it up a notch. If the kids will be eating them definitely leave out the peppers.
Toss in the fresh brats (if you can find a butcher shop or meat market that makes them fresh they'll be even better!). Bring all to a boil and let simmer for 20-30 minutes or so.
They'll be cooked all the way through so they won't require long on the grill. Just toss on the grill and let cook until beautifully browned.
Now put on a bun (preferable whole wheat and if you have time make them yourself from this recipe (substitute whole wheat flour and use the oval lid of a butter dish to cut out correct shape) - you'll never want a store-bought bun again). Here's the best part. Get a slotted spoon and scoop out the onions, garlic, and jalapenos and put them on top of your brat. Delicious! Now add some mustard. The best mustard is from Baumgartner's in Monroe, WI!
Don't even THINK about putting ketchup on that brat.
Sauerkraut is awesome as well!
I almost forgot! Don't toss out that beer stock! Put it in freezer containers or a large freezer bag and save it to use as stock for your beer chili in the winter!