BRAT SAUSAGE RECIPE
Often called German Beer Brats
Plump and Juicy Bratwurst


Start with 1 package (5 to 6 brats), pork or other meat filled sausage brats.

Broth Ingredients:
1 can of beer
2 cans of water
1/2 teaspoon caraway seeds
1 teaspoon granulated garlic
1/2 teaspoon black pepper 
1 teaspoon salt
2 tables butter
1/2 of a chopped onion

Instructions:
Add beer, water, caraway, garlic, pepper, butter, onions and salt into a pot and simmer at low heat. Put in the brats to partially cook them. When the brats are firm, place them on a barbecue grill, pan fry them or place them under an oven broiler until lightly brown. Should you blacken (burn) any of the brats skin, do not place those back in the stewing pot (it will ruin the broth taste.) 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 bun and add your own toppings. Top with diced sweet onion.

*Add more beer and 1 or 2 more cans of water when cooking 2 package's of brats at the same time.