|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 brats (6 to 8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These brats are simmered in beer and peppercorn making them extra juicy and filled with lots of great flavors. 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 we 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 pre-cooked sausage) in beer and spices, the sausages don't lose moisture and pick up the 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.
Gather the ingredients.
In a large saucepan add bratwurst, beer, broth, garlic, peppercorn, and cloves. Simmer over 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.