On Thu, 17 Sep 2020 10:43:06 -0400, jmcquown wrote:

> I've got a package of five fresh bratwurst I'd love to grill. The
> outdoor temps have dropped enough that it's not unbearably hot outside.
> However... I think we're getting a little backlash from Hurricane Sally.
> Wind gusts and rain spitting on and off. Windy means not a good day
> to light a charcoal grill outside.
>
> Of course there are options. I could use my stove-top grill pan.
> It's not the same taste as grilled over charcoal but you still get the
> maillard reaction. Or I could brown then braise it.
>
> I could set the bratwurst aside until tomorrow and cook something else
> instead. As I said, there are always options.

You can toast them hot as possible in your toaster oven (if you have
one) and get some char on them. They seem to cook more evenly than
grilling in a pan. That's what I do with smoked sausage and what I
did last night for my smoked sausage reuben with tomato and spicy TI
dressing. Sauerkraut was home made using the vacuum bag method.

https://i.postimg.cc/MGk4Jjzp/Smoked-Sausage-Reuben.jpg

-sw