We were lucky to have an addition to the Indy 500 crew this year: my good buddy, Bill. Being a courteous guest, Bill brought a few bratwursts to cook for race weekend.
Hoping to learn the
Oddly enough, the process begins on the stove. Starting with a deep pot, Bill filled the pot with mixture of half beer and half water. In this instance, he used a pitcher of Coors light keg beer, but we threw in a bottle of Smithwicks for extra flavor.
Next, onions are roughly sliced and thrown into the pot of beer
The next ingredient was a real surprise to me.
Bill added an entire bottle of grey poupon mustard.
After a quick stir, the pot was brought to a boil and was ready for the bratwursts.
The aforementioned brats
With everything in the pot, it was brought back to a boil, and I went outside to get the grill ready.
A few minutes later, the brats were mostly cooked
And ready for the next stage of the process.
The idea isn’t to really cook the brats, but just to give them a little bit of color.
That looks about right.
While the brats were getting some color on the grill, I put the pot back on the stove, and per Bill’s instructions, brought it back to a boil. The idea is to boil off any bit of the raw pork, and with a clean pot you can do this:
Now you can leave the pot on low, and have hot, delicious, beer boiled brats any time of the day.
Being an impatient man, I decided to try one right away.
Dressed with a little mustard and some of the onions, you’ll have a hard time finding a better bratwurst. From now on, thanks to Bill, I’ll have a little Milwaukee expertise when it comes to cooking a fine bratwurst.