So, I'm from Wisconsin. I've become a big fan of
Wisconsin's National Food, the Bratwurst. For those of you not from the
midwest, a bratwurst is a German-style pork sausage. It's a staple of
barbecues and tailgates all over the state.
I've attempted to bring several Wisconsin things to my
friends in Iowa. I've been very successful with some (bratwurst,
sheepshead) and not successful with others ("bubbler", the Packers). So,
this recipe has undergone a lot of tweaking in the past months, and now
I'm ready to share.
So, without further ado...
The E-Falk Bratwurst Recipe
The idea is to marinate the bratwurst for an amount of
time before cooking-- I prefer 2-3 hours or more, but if you're in a hurry
45 minutes to an hour will work fine. The brats become fully cooked in
their marinade but are briefly seared on a charcoal grill for added
2 quarts water
1 bottle dark beer (Michelob Amber Bock works well)
1 onion, finely minced
1/2 clove garlic, finely minced
1 stick butter, not finely minced
Bring the water and beer to a boil. As soon as they
start to boil, bring the heat back to a low simmer and add the onion,
garlic, and butter. Stir early, stir often. Shortly thereafter, after
the butter melts, add the bratwurst.
The idea is to cook the brats slowly, so don't let the
mixture boil after this point. Keep the heat low, to cook the brats
through without burning them. Simmer them here for as long as is
practical, though if it's going to be any more than a couple hours, keep
the heat as low as possible.
When the charcoal grill is ready, transfer the brats to
the coals. Since they should already be cooked through (up to an internal
temperature of 170 degrees), simply grill them to your taste and serve.
They should be served in brat buns with ketchup, mustard, and chopped
onions available. Some people like sauerkraut, but we point at them and
laugh. I prefer horseradish mustard, like Silver Spring Beer & Brat
mustard, but a regular brown (or even yellow) mustard will do.
For a true Wisconsin picnic (at least Falk family
style), serve with potato salad or pasta salad, baked beans, and a
pitcher of fresh iced tea.