Even though we've had an extraordinary summer here in the Seattle area, lately I have been feeling a little chill in the air in the early morning and late evenings. That makes me think about Autumn, and Autumn makes me think about brats. I greatly admire those on here that can do the job themselves, but I don't have the equipment or skill level to make bratwurst myself. Fortunately, I have a local butcher who does a very good job with them, so please don't flame me for my laziness.
I like to sauté some onion in a little butter, then add the brats and cover with a good quality beer and simmer. I usually use a German-style beer, but I only had Boddington's on hand. It'll do.
When cooked thru, they get transferred to the Weber to be browned.
Plated with a good German mustard and cooked onion.
Tasted wonderful!
I like to sauté some onion in a little butter, then add the brats and cover with a good quality beer and simmer. I usually use a German-style beer, but I only had Boddington's on hand. It'll do.
When cooked thru, they get transferred to the Weber to be browned.
Plated with a good German mustard and cooked onion.
Tasted wonderful!
