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Tailgate Bratwursts

Source of Recipe

From "A Return to Family Picnics" by Russell Cronkite


Recipe Introduction

"The word bratwurst means 'fried sausage.' However, tailgate brats are not fried; they are grilled — grilled over hot charcoal. First they are steamed in seasoned water or even beer (purists say that for more authentic 'brat' flavor, seasoned water is best). Bratwursts have long been a part of tailgate parties, especially in the Upper Midwest, where Germans and Austrians began settling in the 1800s. Great brats should be dressed with spicy brown mustard and served on hard Bavarian-style rolls, known here as Sheboygan rolls after the area in Wisconsin famous for its quality sausage making. You may want to add chopped onions, pickles, grilled onions, grilled peppers, or even ketchup. In fact, on the streets of Germany brats are basted in ketchup as they cook and then sprinkled with curry powder, called curry wursts (just ask Oma if you don't believe me)."

List of Ingredients

Bratwursts:
â—¦ 1 quart water
â—¦ 1 onion, chopped
â—¦ ¼ cup (½ stick) butter
â—¦ 8 fresh bratwursts, separated
â—¦ Vegetable oil
â—¦ 8 bakery-fresh hard rolls

The Works:
â—¦ Spicy brown mustard
â—¦ Ketchup
â—¦ Onions
â—¦ Chopped dill pickles
â—¦ Grilled peppers
â—¦ Grilled onions




Recipe

Boil the brats:
Bring the water, onion, and butter to a boil in a large pot; reduce the heat to a gentle simmer. Drop the brats into the simmering water and cook for 8 to 10 minutes, then remove and pat dry with paper towels. Transfer to a platter and lightly brush all over with vegetable oil.

Grill the brats:
Prepare the coals for grilling, and then raise the rack 6 inches above the coals. Grill the brats for 20 minutes, turning from time to time until they are evenly browned, plump and juicy.

Serve the brats:
Place a grilled bratwurst on a fresh hard roll. Garnish with spicy brown mustard and your choice of ketchup, onions, pickles, grilled peppers or grilled onions. Better yet, pile everything on for 'the works!'

Makes 8 servings