BRAT SAUSAGE RECIPE
Beer Brats
Plump and Juicy Pumpernickel Bratwurst
Start with 1 package (5 to 6 brats) pork or
other meat filled sausage brats.
Cooking Ingredients
1 can of beer gone flat overnight
1 and 1/2 cans of water
1 teaspoon caraway seeds
1 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon salt
Method
Add beer, water, caraway, garlic, pepper and salt into a pot and simmer at low heat. Put in the brats to Parboil (Parboil: To partially cook a food briefly in boiling water before storing or finishing it by another method.) When the brats are firm, place them on a barbeque grill or under an oven broiler until lightly brown. Should you blacken (burn) any of the brats skin, do not place it back in the stewing pot. Once brats are lightly browned return them to pot, raise the pot heat to boil and boil 20 seconds then reduce heat to simmer and let them set until fully cooked. By turning down the heat to very low these brats can stew in the pot for many hours and the flavor will increase.
Serve on a hotdog bun and add your own toppings. Top with diced sweet onion.
*Add 1 or 2 more cans of water when cooking 2 package's of brats at the same time.
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