welshrarebit
Master of the Pit
Note to self: NEVER move to Canada! No pabst!?!
Great thread... Points as well!
In my best Shakespeare: Hark, what wind doth break through yonder bowels...
Last edited:
Passing Wind Estates Bratwurst Video
- Thread starter disco
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Note to self: NEVER move to Canada! No pabst!?!
Great thread... Points as well!
In my best Shakespeare: Hark, what wind doth break through yonder bowels...
I really enjoy your video's Disco!! Thanks for the recipe and the very nice step by step. Reinhard
Disco,
If you feel like experimenting the next time you have brats, try this:
After poaching the sausages, strain the onions and reserve the beer. Put the onions in a heavy skillet over low heat with a pat of butter and caramelize them completely, until they're mahogany brown and sweet but not burned. Will probably take 30-40 minutes over low heat. Then add the beer back in, raise the heat and reduce by 2/3 or until sauce is fairly thick. Finish with a tablespoon or two of butter and season to taste. Be careful with salt, don't add any until the end. The reduced liquid will have salt from the brats being poached and the butter may have salt too, all of which will be concentrated when it's cooked down. I like to grate in a little nutmeg and add a little ginger and allspice for a nice earthy flavor. Serve it on your bratwurst on a roll.
I learned this recipe from a chef who was married to a girl from Wisconsin. Every time they'd go visit her folks he'd bring back a few pounds of brats and make them for us at the restaurant. He always used Guinness but it would work well with Negro Modelo as well. I've even made it with Miller Lite in a pinch. Wasn't the same, but wasn't bad.
If you feel like experimenting the next time you have brats, try this:
After poaching the sausages, strain the onions and reserve the beer. Put the onions in a heavy skillet over low heat with a pat of butter and caramelize them completely, until they're mahogany brown and sweet but not burned. Will probably take 30-40 minutes over low heat. Then add the beer back in, raise the heat and reduce by 2/3 or until sauce is fairly thick. Finish with a tablespoon or two of butter and season to taste. Be careful with salt, don't add any until the end. The reduced liquid will have salt from the brats being poached and the butter may have salt too, all of which will be concentrated when it's cooked down. I like to grate in a little nutmeg and add a little ginger and allspice for a nice earthy flavor. Serve it on your bratwurst on a roll.
I learned this recipe from a chef who was married to a girl from Wisconsin. Every time they'd go visit her folks he'd bring back a few pounds of brats and make them for us at the restaurant. He always used Guinness but it would work well with Negro Modelo as well. I've even made it with Miller Lite in a pinch. Wasn't the same, but wasn't bad.
Thanks, Foamheart. Yes, I made some buns for it. I will do a post later, I am just so busy.
Thanks Welshrarebit. There isn't a lot of US beer sold in Canada. It is just so weak we can't get used to it!
Get the microphone out, start recording and post it!
Disco
I am surprised you don't have them already! It must be the postal service.
You are too kind, Reinhard. My buddy and I have fun making them.
That is very generous, Gary. I don't know about the food network in the US but the one here doesn't have cooking shows any more. It is all cooking contests and game shows.
Disco, your video is better than what you see on the cooking shows on TV
Looks pretty easy
Gary
Disco
Thanks, MD and thank you for the point. That sounds delicious and is going in my to do list!
Disco
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Spammer PMs, Anybody Else?
- Started by chilerelleno
- Replies: 65
- Blowing Smoke Around the Smoker.
-
Questions for RecTeq owners
- Started by schlotz
- Replies: 64
- Blowing Smoke Around the Smoker.
-
Lost my dad yesterday
- Started by normanaj
- Replies: 36
- Blowing Smoke Around the Smoker.
-
On the Edge of Trying Sausage Making
- Started by BrianGSDTexoma
- Replies: 35
- Sausage
-
Took a stroll this afternoon
- Started by Buckeyedude
- Replies: 31
- Field and Stream
