PDA

View Full Version : beers n brats!


Rusty Shackleford
12-28-2009, 11:45 AM
come on, how do you prepare yer brats!!!???!? ill get to ya with mine in a bit

Rusty Shackleford
12-28-2009, 11:52 AM
heres mine!!!

http://leinies.com/king_pats_brats.html

pirate_girl
12-28-2009, 11:53 AM
6 Bratwurst, precooked
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 apple, thinly sliced
2 Tbsp. flour
11/2 Cups chicken broth
1 Tbsp. vinegar
1 Tbsp. honey
Place in a pan of water and bring to boil. Turn heat to low. Simmer for 10 minutes. Both precooked and fresh bratwurst may be heated in this manner. Grill or saute until lightly browned. In a frying pan heat butter and vegetable oil, add bratwurst and brown. Take out and set aside. Add onion and apple, saute until lightly browned; add flour. Combine well; add chicken broth, vinegar and honey; stir until it comes to a boil. Simmer five minutes. Return bratwurst to pan and continue simmering for five minutes.

Rusty Shackleford
12-28-2009, 11:55 AM
that sounds good, too, PG

pirate_girl
12-28-2009, 11:56 AM
My favourite way to have brats is just on a nice soft roll with a ton of mustard and onion.
Bahh.. now I'm hungry lol

Rusty Shackleford
12-28-2009, 11:57 AM
lol hold the mustard, my dear. onions and juice! and maybe some provelone or swiss cheeses

muleman
12-28-2009, 01:05 PM
I like mine on a real roll with lots of onion. Used to eat them with kraut but that messes with my coumadin so I seldom have any.

Galvatron
12-28-2009, 01:18 PM
I need pictures to understand this.....Englishman aint a clue what your all talking about.

pirate_girl
12-28-2009, 01:22 PM
40469

40470

40471

Galvatron
12-28-2009, 01:31 PM
Bloody Hell PG i will take 2....they look pretty damn good.....mustard on mine for sure.

muleman
12-28-2009, 01:32 PM
Now I could tear up that one on the roll with onion! UMM good.

pirate_girl
12-28-2009, 01:32 PM
Bloody Hell PG i will take 2....they look pretty damn good.....mustard on mine for sure.
Meh, run out to Greggs and get a sausage roll, slap some mustard on it and pretend :flowers:

Rusty Shackleford
12-28-2009, 01:40 PM
:yum:

Galvatron
12-28-2009, 02:25 PM
We had a Greggs in town...long story short a oven exploded someone died blah blah blah.....hence no more Greggs.



I will stick with a Linconshire sausage in a fresh warm bread roll....onions and mustard.....keep it simple.

pirate_girl
12-28-2009, 02:26 PM
We had a Greggs in town...long story short a oven exploded someone died blah blah blah.....hence no more Greggs.



I will stick with a Linconshire sausage in a fresh warm bread roll....onions and mustard.....keep it simple.
There ya go then Galv. Tastes almost the same anyhow, if you want to know the truth ;)

brazospete
03-17-2010, 09:14 PM
I turn em over my knee and say "Now this is going to hurt me more than it is you!"

Ironman
03-17-2010, 09:19 PM
I turn em over my knee and say "Now this is going to hurt me more than it is you!"
Whoa, thats kinda kinky, Pete.

I boil mine in beer with onions & butter, then char them on the grill then back into the beer bath or slow cooker.

tommu56
03-17-2010, 10:35 PM
6 Bratwurst, precooked
1 Tbsp. butter
1 Tbsp. vegetable oil
1 onion, thinly sliced
1 apple, thinly sliced
2 Tbsp. flour
11/2 Cups chicken broth
1 Tbsp. vinegar
1 Tbsp. honey
Place in a pan of water and bring to boil. Turn heat to low. Simmer for 10 minutes. Both precooked and fresh bratwurst may be heated in this manner. Grill or saute until lightly browned. In a frying pan heat butter and vegetable oil, add bratwurst and brown. Take out and set aside. Add onion and apple, saute until lightly browned; add flour. Combine well; add chicken broth, vinegar and honey; stir until it comes to a boil. Simmer five minutes. Return bratwurst to pan and continue simmering for five minutes.


Add some green peppers in to the mix and I'll have 2 or 3 or 4 well maybe 5

tom

Av8r3400
03-17-2010, 11:25 PM
8*Uncooked* German style smoked pork & beef Brats (Venison Brats optional - 50/50 venison/pork) Neuske's are my favorite.
(http://www.nueskes.com/smoked-bratwurst.aspx)6 cans of Miller Genuine Draft (none of that Buttwyper skunk urine)
2 large *White*onions, chopped
Salt & Pepper to taste

Combine all. Simmer Brats in beer with onions until the 6 remaining beers from the 12-pack have been drunk, 30-60 min.

Remove Brats from gravy & save. Place brats on grill, brown artfully. Replace brats to beer/onion mixture to keep warm while serving.

To serve, place brat on kaiser style brat bun with generous amount of cooked onions from pot. Mustard to taste. Brown mustards are very good, but plain yellow will do.

If you put ketchup on a brat, even a nasty precooked abomination, I will come to your house and kick you in the crotch.


Twice.

Really hard.

Doc
03-18-2010, 06:28 AM
Dang these sound good. Think I know what we'll have for dinner Saturday. :thumb: :D :beer:

muleman
03-18-2010, 06:33 AM
Heck, I may just get some of my homemade smoked sausage out for breakfast! Got hungry just seeing all that food this morning and cereal ain't gonna do it!

Ironman
03-18-2010, 06:53 AM
come on, how do you prepare yer brats!!!???!?
btw - They have to be Johnsonville brats.... and I want a grill like this:

http://i42.tinypic.com/dywu95.jpg

Cowboy
03-18-2010, 08:58 AM
8*Uncooked* German style smoked pork & beef Brats (Venison Brats optional - 50/50 venison/pork) Neuske's are my favorite.
(http://www.nueskes.com/smoked-bratwurst.aspx)6 cans of Miller Genuine Draft (none of that Buttwyper skunk urine)
2 large *White*onions, chopped
Salt & Pepper to taste

Combine all. Simmer Brats in beer with onions until the 6 remaining beers from the 12-pack have been drunk, 30-60 min.

Remove Brats from gravy & save. Place brats on grill, brown artfully. Replace brats to beer/onion mixture to keep warm while serving.

To serve, place brat on kaiser style brat bun with generous amount of cooked onions from pot. Mustard to taste. Brown mustards are very good, but plain yellow will do.

If you put ketchup on a brat, even a nasty precooked abomination, I will come to your house and kick you in the crotch.


Twice.

Really hard.

Same way I do it but If you never tried it , Scratch the venison & replace it with Elk . Gurantee you wont get any better tasting brats/german sausage . :wink:

I agree on the ketchup as well :hammer: