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(70 votes) Published: Jul 07, 2008 6:57 p.m. In 1 Favorites Lists Viewed 357 times
Bier Bratwursts
Ok hey this is another cooking egg (which there have been quite a few of lately) but this one is one everyone will ( should) be able to enjoy. it also seems that the only successful egg i made was a cooking egg. So here it is.
What You need: about a dozen Brats ( bratwursts )
Beer to cook with ( and maybe drink some on the side)
1 Vidalia onion which is a sweeter variety
1/2 of a stick of butter
and a dutch oven is what i used
First:
Prepare your onions by slicing and dicing them. just cut it into small bits. it really depends on how much onion you want in one bite.
Second:
Cut your stick of butter in half. I slice mine in smaller portions to make it melt faster and spread more evenly.
Third:
Put all of your ingredients accept the beer (including the brats) in the dutch oven
Fourth:
Now pour in your beer. I can’t provide an amount for this, just have the beer level slightly over the brats.
Fifth:
Bring this almost to boiling point. But just barely bubbling, not extreme.
Sixth:
Not really a step... Just wait until they are done cooking.
Seventh
Remove the brats and put your beer mixture in a safe place. Now you frill the brats until they turn a nice Brown-golden color.
Eighth:
Put your brats back in the beer mixture. until you are satisfied and you think they are worthy of serving.
If you like this as well as everyone else i have cooked it for. then I will make another cooking egg. if not i apologize.
Jul 07, 2008 7:00 pm - Oh and a suggestion for the beer:
The last time i made this was one of the best... and i used a dark lager i have from Penn brewery. but any dark lager should work. I have also used regular beers, such as Budweiser and Miller
Jul 07, 2008 7:13 pm - So, you boil them in beer, fry them, and then re boil them in the beer. right?
Just need clarification.
I’ll have to do this with normal sausages, but I’m going to try this.
J l 07, 2008 7:18 pm - you don’t have to bring them to a complete boil the second time just make sure the beer mixture is still warm. the second time is really just for extra marinating.
Ju 07, 2008 7:23 pm - yea it should absorb more flavor as it would in any other type of marinade.. but not sure how much difference it would make because i haven’t tried it. but if you do tell me how it turns out.
Jul 07, 2008 7:28 pm - Hmm.. it might be a little overpowering, if you leave it in overnight. Ill do that to one sausage when I try it, and compare to the rest.
Jul 07, 2008 7:48 pm - It looks like i’m Spamming my own eggs but i’m not... Anyone who has questions tomorrow through monday can just PM me because at 4 in the morning i’m headed for the beach. and the comment section will probably be to complicated to reply to.
Ju 07, 2008 8:07 pm - My uncle does brats like this and they’re really fucking good. I’ll have to ask him what kind of beer he uses. Oh and this gets 5* from me.
Jul 07, 2008 8:24 pm - yum sounds good.
when cooking sausages with a beer marinade
i suggest a stout of sum kind
like guinness, or sum russian imperial
5*
Jul 07, 2008 8:34 pm - My cousins own Penn Brewery, and we just made a trip up there so that’s why i had the Dark Lager. but German Beer will always be the best
Jul 08, 2008 5:46 am - first and foremost, five starts. Next, what I personally would have done would be to boil, or almost boil until they have absorbed the preferred amount of flavoring, and then while they were grilling, boil the juice down into a gravy like covering... works very well.
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