A brat is a staple in many areas of the world and there is good reason for this. There are few things more delicious than a brat. How brats are made, cooked, and served are important parts of the "brat experience." Thankfully these are relatively simple processes.
Perhaps the most difficult part of making brats is finding a meat grinder and sausage stuffer. These are no longer as common an item as they once were. If you possess these things you can make homemade brats very simply. In your meat grinder place 1 pound pork and 1 pound veal and seasonings. For seasoning use marjoram, caraway seed (crushed) all spice, garlic, onion powder, salt, and pepper. Use ¼ teaspoon of each. The first time you make this recipe stay with the original recipe after that you can change any of the ingredients that seem too strong or not strong enough. Stuff the mixture into medium sausage casing. If you do not have access to a meat grinder and sausage stuffer you can buy excellent brats at your local butcher shop or grocery store.
Once you have your brats you need to know the right way to cook them. The best way to cook a brat is to first simmer in beer and then grill. To simmer, cut up a small onion and place in skillet with brats. Pour a can of beer over the mixture and slowly cook until brats are thoroughly done but not brown. Remove from skillet and place on grill. Grill over a low heat until the skin on the brat "pops". When this happens you will hear a snapping sound and the skin will split slightly. When this occurs your brats are ready to serve.
How you serve your brats is as important as how you cook them. Do not serve brats on a hot dog bun. Instead look for brat rolls or hard buns. These have a more savory flavor and complement the brat well. For condiments use onions (grilled or raw), sauerkraut, and brown mustard. This combination of sweet and tangy is what brats are all about!
If sweet and tangy sounds delicious to you give brats a try. The easy to make and easy to serve treats are sure to please. Nothing will make barbecue guests leave more satisfied than a fat, juicy brat.
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