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Re:Cheesehead Brats

NEVER, NEVER boil brats and NEVER let them see the beer prior to grilling. The Sheboygan method (Brat capital of the World) follows:Prepare grill - I prefer charcoal - with slight spacing between the coals. Gas would be medium to medium-high setting. Take the 'curl' out of the brats so they lay flat when on the grill as you will want to sear all around the sausage. Turn very frequently with fingers or blunt tongs - THE KEY is to NOT let the brat casing burst by too much heat, not turning frequently enough or piercing by a sharp tong. Keep kettle lid on to minimize flames and burning. Usually, 10+ minutes of grilling should do the job.Transfer the brats to a kettle of steeping (not boiling) beer/1 stick butter/sliced onions and allow to steep another 10+ minutes prior to serving. As one writer suggested, Sheboygan WI 'hard-rolls' are preferred (firm outer and soft inner)and extra tasty if toasted. 2 brats per bun! Some areas of the state prefer sauerkraut but not here. Simply, good mustard, some dill pickle slices, raw and/or steeped onion and ketchup, if desired. You won't cook brats any other way when you try this method!

Posted: 01:49 pm on July 18th 2011