It's getting warmer here and that means more frequent grilling out (although I never entirely stopped). The Milwaukee Journal-Sentinel writes about a Wisconsin grilling favorite:
I actually prefer hot Italians. The grilling advice is the same. My habit is to charcoal grill a couple dozen every now and then, freeze most of them, and microwave one or two just long enough to thaw and heat — an easy quick meal. Brats will do, too.
Jordyn Noennig, "What makes a brat a brat, and why are they so popular in Wisconsin?" Milwaukee Journal Sentinel, March 30, 2023.
The correct condiment is mustard.The name bratwurst comes from German words "brat" meaning fried, and "wurst" meaning sausage, giving the most simple definition of what it is — a sausage that is fried (aka grilled). ....
What makes a brat a brat, and not some other sausage, are two main components. One is the spices that are used, and the other is the use of coarsely cut meat. ....
The first variation comes from the specific set of spices used. ...[T]hey usually have a combination of the following: pepper, an aromatic spice like nutmeg or coriander, and a citrus component, like lemon zest.
That means no, Italian and Polish sausages, which have different seasonings — garlic and fennel, respectively — are not really brats. ....
The meat of a bratwurst is usually pork. Veal or beef can be added as well. Brat meat is cut more coarsely and then sealed without the use of curing salt. ....
If you get raw brats, the trick is to make sure they do not burst from getting too hot too quickly. ....
Some people prefer to parboil brats to assure this does not happen, and then cook them a second time on a grill to get the outer char, but Usinger said you can lose flavor this way. ....
He has a very German/Wisconsin method to cooking brats.
"I call it the two-beer method. By the time you slowly drink two beers is about the time it takes," Usinger said.
For beer one, the brats should be on the outer edges of the grill and rotated often, which cooks the meat more slowly.
Once the griller is on their second beer, they'll want to start moving the brat inwards to the center, hotter part of the grill....
I actually prefer hot Italians. The grilling advice is the same. My habit is to charcoal grill a couple dozen every now and then, freeze most of them, and microwave one or two just long enough to thaw and heat — an easy quick meal. Brats will do, too.
Jordyn Noennig, "What makes a brat a brat, and why are they so popular in Wisconsin?" Milwaukee Journal Sentinel, March 30, 2023.
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