These brats are simmered in beer and peppercorn making them extra juicy and filled with lots of great flavor. Once grilled, drop in a bun, top with your favorite condiments, and you'll have a perfect meal for the game or any occasion.
Some people ask why I recommend parboiling sausages before grilling. The answer is that sausages are hard to get perfect from only grilling. They end up burnt on the outside, raw in the middle, or they end up dried out. By cooking these sausages (don't buy precooked sausage) in beer and spices, the sausages don't loose moisture and pick up flavor. Then a quick, hot trip over the grill gets the surface crispy, the middle cooked through, and a Bratwurst loaded with flavor and juicy and perfect for the bun.
- 6-8 large Bratwursts
- 1 12-ounce/350 mL can of beer (ale works best)
- 1 cup/240 mL beef broth
- 1-2 whole cloves garlic
- 8 whole peppercorns
- 4 whole cloves
- 6-8 hard rolls
- In a large saucepan add bratwurst, beer, broth, garlic, peppercorn, and cloves. Simmer over a low heat for 30 minutes.
- Preheat grill for medium-high heat. Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown. (If you sprinkle with water they will form a crispy skin.)
- Serve on rolls with your favorite mustard.
- You can save the braising liquid for soup. Simply, strain cooled mixture and store in an airtight container in the freezer for a few months.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|