9/28/11
It’s finally gonna cool down a little tomorrow, giving us a first taste of fall. But that’s no reason to let the grill collect dust. Or rust. Bratwursts make for mighty fine football fare, and some time away from the couch is healthful.
The sauerkraut portion of the equation is the first consideration. Whether you buy canned, refrigerated, or make your own, the first step is washing the salt out. Dump it in a colander, run it under cold water, and squeeze it dry. Do this three times. Then, using just a little more butter than you think you need, saute diced onion, maybe adding a little caraway seed, ’til the onions clear. Add beer. For one package of kraut, one beer minus one sip is about right. Then add the rinsed kraut. Let it simmer about ten minutes, and you’re ready to start grilling sausages.
Some folks like to poach their brats in a little beer prior to grilling, which is fine. If you do, try tossing your kraut in the pan after removing the sausages, so as not to waste any flavor. If you’re not a poacher, and I am not (usually), toss those brats right on the fire. Turn ‘em frequently, as some folks don’t care for the burnt sausages. When you see ‘em start to split and give up the juice, you’re there. Lay the brats on a comfy bed of kraut, have buns and mustard nearby, grab yours first, and go watch football. You earned it.
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