I'm a pretty good cook and can make most things pretty well. Unfortunately, there are 2 dishes that - for whatever reason - give me difficulties. One of them is making a good brat or italian sausage on the grill. Shouldn't be hard, but...IDK, must be a mental block.

Has anyone tried a recipe like this before on the grill?





Looks pretty easy. If so, have you had great success with it? Or, any other recipes you can think of that would work well?

Bratwurst I just pierce the skin in a few places and place in a pot of boiling beer and onions. Once they've boiled to a solid disgusting gray I finish them on grill and they turn out perfect.

(07-24-2017 08:59 AM)arkstfan Wrote:  Bratwurst I just pierce the skin in a few places and place in a pot of boiling beer and onions. Once they've boiled to a solid disgusting gray I finish them on grill and they turn out perfect.

That's what I do.

I use a Cancooker (cancooker.com) and steam them on the stove top or on the grill. Turns out perfect every time.

(07-24-2017 08:59 AM)arkstfan Wrote:  Bratwurst I just pierce the skin in a few places and place in a pot of boiling beer and onions. Once they've boiled to a solid disgusting gray I finish them on grill and they turn out perfect.

Probably the best way to describe that.

I go with this method as well. Boiling in beer makes such a difference.

Beer is your friend with Brats

Italian Sausage... most national brands are crap...go local if you are from the Northeast and Midwest

(07-24-2017 08:59 AM)arkstfan Wrote:  Bratwurst I just pierce the skin in a few places and place in a pot of boiling beer and onions. Once they've boiled to a solid disgusting gray I finish them on grill and they turn out perfect.

As someone who spent a lot of time in Wisconsin, I endorse this method

We have a local white bratwurst that I like. I always boil mine before putting them on the grill. I cant seem to find a good local Italian sausage.
CJ

I put them in a skillet on the stove long enough to braze them, then add a dash of Corona to the skillet to make a steam - then transfer to the grill outside.

I was waiting for him to say the hot stays hot, and the cold stays cold.

(07-24-2017 09:13 AM)TexanMark Wrote:  Beer is your friend

Fixed that for you.

Green bell peppers are ok but I'd rather have colored.

I prefer the "cook in beer" method. I never let them actually boil though.

(07-24-2017 01:17 PM)lumberpack4 Wrote:  I put them in a skillet on the stove long enough to braze them, then add a dash of Corona to the skillet to make a steam - then transfer to the grill outside.

My hispanic friend proudly labels Corona as "Mexican Budweiser, just more expensive"

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