eric armstrong (184.108.40.206)
|Posted on Wednesday, July 31, 2002 - 03:29 am: ||
OK, no real recipe but here is a technique that I use and it produces extra ordinary results.
2 to 6 Bratwurst (your choice of brands)
1 to 2 cans of lager beer or malt liquor (use light beer only if necessary and do not use a beer with more than 20 or so IBUs - I tried using a IPA once and this recipe turned out too bitter and astringent)
OK, here goes.
1. Brown brats in heavy skillet.
2. Add beer to almost cover the brats.
3. Poke holes in brats so juices can exit.
4. Simmer until the liquior is thick, turning brats, basting and scraping the glazing (browned bits on the bottom of the pan) occasionally.
Serve as usual and drissle the reduced juices over the brats.
The reduced liquid should have the consistancy of
a thin honey or syrup.
This method produces a carmalized, salty character to the sandwich which compliments mustard and 'kraut very well.
Give it a try and post your results. Please do not post the number of heart attacks caused by this recipe.