Roll out the barrel, we’ll have a barrel of fun
Roll out the barrel, we’ve got the blues on the run
Zing boom tararrel, ring out a song of good cheer
Now’s the time to roll the barrel, for the gang’s all here
“Beer Barrel Polka” by Will Glahé
The big debate in Wisconsin is to pan fry, grill, or parboil. While I am not a bratwurst connoisseur, I have slung my fair share of sausage. I like parboiling them, it prevents you from making bratwurst jerky on the grill. If you do parboil, make sure not to let them cook too long or you will be rewarded with an interior that resembles instant oatmeal. Eat more brats! Viva Wisconsin!
Ingredients:
3 cans of beer
1 onion sliced
Brats
Directions
1. Medium pot bring to a boil, keep an eye so it does not boil over
2. Boil onions until soft about five minutes
3. Using a fork, poke three sets of holes lengthwise down the sausage
3. Add brats simmer for 10 minutes
4. Meanwhile, heat up the grill
5. Finish the brats on the grill to crisp up the casing
i agree on the parboiling mark…there is nothing like that PBR or any cheap beer’s extra flavor added to a grilled bratwurst through its initial warm bath.
You the man, happy birthday.
wow, this sounds so good. I’m going hunting for a good dawg for lunch today although I’m sure it won’t compare to home made…
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