INGREDIENTS

INSTRUCTIONS

take a fork and poke holes in them, 28 holes per brat, to be exact  and
you must use a 3-pronged fork.  ** to cover the amount of Brats you
will be simmering and 9 extra for  the chef to drink.  *** smashed with
the side of a large knife, not chopped just smashed  I grew up in
Wisconsin, the home of the Brat. The key is to use a  fresh brat, never
a precooked one and to simmer them in beer and  spices before smoking
or grilling.  Any other spices you want to toss in. I have found that
there is a  direct correlation between the amount of beer you have
drunk and the  amount and variety of different spices that you will put
into the  simmering liquid.  Simmer, do not boil, the brats in the
beer, garlic, onions and hot  sauce for 30 minutes. Turn off heat and
let sit in mixture for at  least 1 hour. This allows the brats to
absorb the flavors of the  beer, onions and hot sauce.  Smoke at a
higher heat than normal so they do not dry out or grill  over a
moderate fire.  I would recommend grilling the brats if you use this
simmering  method, the shorter cooking time and the higher heat will
sear the  brat and keep it juicier. Smoking may have a tendency to dry
it out.  Serve on Brat buns, somewhat like a French roll, with Koops
horseradish mustard, chopped onions and hot pickled peppers, peppers
are optional.  Posted to bbq-digest by "Jeff D. Wheeler"
<bigwheel@blueplanet.net>  on May 03, 1999, converted by MM_Buster
v2.0l.

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