Table of Contents


Frying Pan

    • Buy enough Bratwurst to go around-at least 1 per person. Anyone with a hearty appetite will want “seconds.”
    • Serve with ketchup and mustard, buttered/jelly bread, knife and a fork.
  1. Prick each sausage with a sharp fork, to keep them from bursting during cooking.
  2. Put into a skillet with about 1/4 inch of water or beer, and cover. do not boil
  3. Cook over medium heat till water/beer is evaporated, about 10 mins.
  4. Uncover and brown a bit, over low heat for about 10 min, in the small amount of fat left in the skillet.
  • 2006-01-28 - Came out well, had to empty some of the beer though as it was a bit much. Be patient letting them brown for 10min at just above low heat.

Pan and Beer Sauce

  • Contributed to from a German grandma
    • 8 Fresh Bratwurst
    • 1 Tablespoon All-Purpose Flour
    • 2 Teaspoons Vegetable Oil
    • 1/2 Teaspoon Dried Marjoram
    • 1/8 Teaspoon Caraway Seed
    • 1 Cup Dark Beer
  1. I In a small saucepan heat flour & oil over low heat (edges of grill).
  2. Stir frequently until light brown. Add marjoram & caraway seed. Whisk in dark beer.
  3. Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.
  4. Place bratwurst in sauce to coat. Serve with remaining sauce. Makes 8 appetizer servings (or 4 as a main course)
  5. Serve on crusty hoagie buns, with saurkraut of course. =)
food/brats.txt · Last modified: 2006/01/28 20:30 by bw
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