Beer Brats

Beer Brats (Deutschland influenced)

A beer brat is more than just a pack of meat bought at some random grocery store. I prefer brats from a local German deli or an organic market such as (Whole Foods or Sunflower Market). The brats we use most are Nurnberger brats and Weise brats.

I start with my brats in a frying pan and then add some German Hefewiezen. I prefer Paulaner home brew or store bought if you tapped your keg out. I pour enough beer to submerge the brats a quarter of the way up. I simmer them and roll them around until the beer reduces away. This is where you have to pay close attention so you don’t ruin your pan and burn the reduction; so turn down the heat a little. The beer is now reduced and the caramelization process has started. With the heat turned down its time to roll the brats so they get sticky and soak up all the caramelized beer. Now it’s time to move them to the grill and sear them all around using moderate heat. Be careful with the amount of heat because the high heat will make them split. They should end up a nice golden brown color.

I thought I heard you ask “what do we put on them”. We prefer sweet Bavarian mustard, found at your local German deli and special food stores like World Market. We also top them with German sauerkraut found again at the German deli. Submerge the sauerkraut half way in the same beer, and cook on a low simmer; then reduce the heat to low until the brats are done. This process starts when you start cooking the brats. One last note; please use a nice Brotchen roll, don’t cheap out and sacrifice the ultimate flavor ride you are about to experience.