One extra step takes 'em over the top.
| | Born and raised in Wisconsin, I say nothing signals the start of summer better than brats! I learned the following cooking method from my father, who learned it from his father. My husband, also from the state, uses the same method, which he learned from his dad. It's just how we do it around here!
While the grill (preferably charcoal) is preheating, submerge uncooked brats in a stockpot filled with beer, such as Miller High Life or Budweiser, and, if desired, onions. Simmer 10-15 minutes. This step par-cooks the sausages.
Next, arrange the brats on the grill so they're indirectly over the heat source. This prevents them from bursting. Grill for 10-20 minutes, depending on how long you simmered them over the stove. Turn the brats frequently as they cook. The brats are done when they're browned on all sides and a meat thermometer reads 160°F.
Finally, nestle 'em into fluffy buns and pile with all your favorite toppings. Yum! | | |
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