Brauts
 

Was wondering if anyone has ever tried to boil brauts in beer before putting em on the bbq?? If so, how long do ya boil them and does it matter what kind of beer??:confused:

I have never boiled them... but I do like to soak them in a nice dark beer overnight. tastes great!

There are a couple of different ways to do this. I prefer to grill the brats for about 5 minutes to cook the skin. While I'm doing this, I have a shallow container with 1 can/bottle of beer with 1/2 cup of onions and 1/2 cup of green or red peppers. I usually just use whatever beer is at hand that has some taste to it. Light beers and most American macrobrew beers just don't have enough taste for me.

Once I've got the skin nice and crispy, I throw the brats into the beer concoction for about 10 minutes if they are pre-cooked and 15 if not. You have to watch relatively closely, though, since the skin can split. You can also pull the onions and peppers out of the container and garnish with them.

The other way is on the stove. I usually take 3 or 4 cans of relatively cheap stuff and just bring it to a boil. I throw the brats in for about 10 minutes. Make sure you keep the lid on as much as possible because it can start to smell.

Hmm, does anyone know how this might turn out with the soy brauts available at Wally World?

Before I went vegetarian, I LOVED brauts, recently discovered the soy brauts, but they need that extra liquid for authenticity. Perhaps the beer-boil would help?

I've tried soy brats, too, but they don't really hold up all that well in the boiling beer. You pretty much have to rescue them before they fall apart. I'd give them no more than 7 minutes before yanking them off. And that's on my grill recipe. You probably don't want to grill them first, unless you're looking for that charred flavor.

For the record, I've never eaten one myself, but my mom is a veggie. Why in the world anyone would ever want to waste a perfectly good grill by never putting any meat on it is beyond me. That's where all the flavor comes from!

I simmer them about 30 minutes before grilling

Don't boil them, parboil them. Put them in a frying pan, and pour enough beer in to keep the bottom of the pan wet and fry. The beer will keep the brauts from burning and will cook down and soak into the sausages. The end result is a very flavorfull, perfectly cooked braut with only minimal beer usage (maybe 1 can for four brauts).

I just tried your method Greg, they turned out great.... Thanks for all the tips!

Two words : Turkey Brats

90% of the flavor of a Johnsonville with 1/3 of the fat, you can't go wrong.

They obviously don't compare with a good Cheboygan brat, but you can serve them to guests and they'll never know it's turkey...