I always see recipes calling for brats to be boiled before grilling or
frying.
Will it ruin them by skipping this step?

"Sue" > wrote in message
k.net...
> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?
>
>

I grew up in Wisconsin and I don't recall my parents ever boiling a brat
first. I'd think the only reason that it would be suggested is because a
brat is made from pork. If it's not grilled completely, you could still
have some raw pork in there.

kili

Sue wrote:
> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?
>
>
Years ago, all the Pork Stores (who remember them?) told the customers
to boil the raw Bratwuerste first, because they were still afraid of
Trichinosis, I assume. It really was no big deal, putting the
sausages into a pot and simmering them in water for five or ten
minutes, then transferring them to a frying pan and browning them,
while sticking the skin with a fork or knife tip, until some of the
fat was released and the sausages were nice and brown and ready to eat.

Served with boiled potatoes and sauerkraut, they made a wonderful
meal. Those sausages, made in the back of the Pork Store or at home,
by the butcher or his wife, were something that is no longer available
here.

Schaller and Weber's Bratwuerste come raw or precooked now, but the
old taste is missing.

I think that Barbara still gets the real thing in Minneapolis.

kilikini > wrote:

> "Sue" > wrote in message
> k.net...
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?

> I grew up in Wisconsin and I don't recall my parents ever boiling a brat
> first. I'd think the only reason that it would be suggested is because a
> brat is made from pork. If it's not grilled completely, you could still
> have some raw pork in there.

All it takes is patience. You can grill a brat completely done
without burning, but it takes some time and a low flame. If you
try to grill it on high heat like a burger you'll get an
overcooked outside or undercooked inside or both. I never
boil them and they come out just fine.

Bill Ranck
Blacksburg, Va.

> wrote in message ...
> kilikini > wrote:
>
> > "Sue" > wrote in message
> > k.net...
> > > I always see recipes calling for brats to be boiled before grilling or
> > > frying.
> > > Will it ruin them by skipping this step?
>
> > I grew up in Wisconsin and I don't recall my parents ever boiling a brat
> > first. I'd think the only reason that it would be suggested is because
a
> > brat is made from pork. If it's not grilled completely, you could still
> > have some raw pork in there.
>
> All it takes is patience. You can grill a brat completely done
> without burning, but it takes some time and a low flame. If you
> try to grill it on high heat like a burger you'll get an
> overcooked outside or undercooked inside or both. I never
> boil them and they come out just fine.
>
> Bill Ranck
> Blacksburg, Va.
>

thanks folks.

In article >,
"kilikini" > wrote:

> "Sue" > wrote in message
> k.net...
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?
> >
> >
>
> I grew up in Wisconsin and I don't recall my parents ever boiling a brat
> first. I'd think the only reason that it would be suggested is because a
> brat is made from pork. If it's not grilled completely, you could still
> have some raw pork in there.
>
> kili
>
>

I steam them, usually with some saurkraut or fresh cabbage.

K.

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Sue wrote:

> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?

You may find it hard to get them cooked right through without burning the
outside.

"Sue" > wrote in message nk.net>...
> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?

Not ruin them, but the reason for the boiling is that to get them
cooked all the way through on the grill or by frying generally makes
them too dark to be attractive...that's why we boil first and grill or
fry second - makes them crispy brown on the outside and juicy and
cooked thoroughly on the inside. Others do the opposite - grill/fry
first and then boil, but I think that's just silly - you lose all the
good crusty bits on the outside by doing it that way.

Each to own and all that.

N.

> wrote in message ...
> kilikini > wrote:
>
> > "Sue" > wrote in message
> > k.net...
> > > I always see recipes calling for brats to be boiled before grilling or
> > > frying.
> > > Will it ruin them by skipping this step?
>
> > I grew up in Wisconsin and I don't recall my parents ever boiling a brat
> > first. I'd think the only reason that it would be suggested is because
a
> > brat is made from pork. If it's not grilled completely, you could still
> > have some raw pork in there.
>
> All it takes is patience. You can grill a brat completely done
> without burning, but it takes some time and a low flame. If you
> try to grill it on high heat like a burger you'll get an
> overcooked outside or undercooked inside or both. I never
> boil them and they come out just fine.
>
> Bill Ranck
> Blacksburg, Va.
>

I put mine in the smoker and cook them nice and slow! They come out perfect
every time. No boiling!!! Takes part of the flavor away.
Bill

In article > ,
(Nancy Dooley) wrote:

> "Sue" > wrote in message
> nk.net>...
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?
>
> Not ruin them, but the reason for the boiling is that to get them
> cooked all the way through on the grill or by frying generally makes
> them too dark to be attractive...that's why we boil first and grill or
> fry second - makes them crispy brown on the outside and juicy and
> cooked thoroughly on the inside. Others do the opposite - grill/fry
> first and then boil, but I think that's just silly - you lose all the
> good crusty bits on the outside by doing it that way.
>
> Each to own and all that.
>
> N.

When I grill or fry any sausages like brat's, I will cut them in half
down the middle prior to cooking. Have had no trouble cooking them thru
that way. ;-)

Yummy too!

K.

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"Margaret Suran" > wrote in message
...
>
>
> Sue wrote:
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?
> >
> >
> Years ago, all the Pork Stores (who remember them?) told the customers
> to boil the raw Bratwuerste first, because they were still afraid of
> Trichinosis, I assume. It really was no big deal, putting the
> sausages into a pot and simmering them in water for five or ten
> minutes, then transferring them to a frying pan and browning them,
> while sticking the skin with a fork or knife tip, until some of the
> fat was released and the sausages were nice and brown and ready to eat.
>
> Served with boiled potatoes and sauerkraut, they made a wonderful
> meal. Those sausages, made in the back of the Pork Store or at home,
> by the butcher or his wife, were something that is no longer available
> here.

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the old
style bratwurst. They make it there.

>
> Schaller and Weber's Bratwuerste come raw or precooked now, but the
> old taste is missing.

Karl Ehmer the same. All I can get here in the sticks is the precooked.
Sometimes I'll make my own but not often.

>
> I think that Barbara still gets the real thing in Minneapolis.
>

She won't tell.

Jack Wurst

"Sue" > wrote in message
k.net...
> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?
>
>

My grandma swore by parboiling them for a couple of minutes before frying
them. She could get them golden brown all the way around. For grilling,
just cook them over low to medium fire, slowly and turning them often. Hope
you have plenty of beer (to drink, not to cook them in).

Jack Wurst

"Jack Schidt®" > wrote in message
om...

>
> Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the old
> style bratwurst. They make it there.
>

It always suprizes me just how small the world is, I'm from Middle Village
>
> Karl Ehmer the same.

I tried KE a number of years ago and thought they were bland. I bought these
online. These had a "black peppery" taste to them which I liked.

I also got a kraut/kapusta mixture to eat with them, which I didn't care
for. Maybe it was just my palate but it tasted like sweetened kraut, nothing
more.

Jack Schidt® wrote:
> "Margaret Suran" > wrote in message
> ...
>
>>
>>Sue wrote:
>>
>>>I always see recipes calling for brats to be boiled before grilling or
>>>frying.
>>>Will it ruin them by skipping this step?
>>>
>>>
>>
>>Years ago, all the Pork Stores (who remember them?) told the customers
>>to boil the raw Bratwuerste first, because they were still afraid of
>>Trichinosis, I assume. It really was no big deal, putting the
>>sausages into a pot and simmering them in water for five or ten
>>minutes, then transferring them to a frying pan and browning them,
>>while sticking the skin with a fork or knife tip, until some of the
>>fat was released and the sausages were nice and brown and ready to eat.
>>
>>Served with boiled potatoes and sauerkraut, they made a wonderful
>>meal. Those sausages, made in the back of the Pork Store or at home,
>>by the butcher or his wife, were something that is no longer available
>>here.
>
>
> Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the old
> style bratwurst. They make it there.
>
There are none left on the Upper East Side nor the Upper West Side of
Manhattan, at least not to my knowledge. I never get to Ridgewood and
I am not supposed to eat Wuerste any more, because I am supposed to
watch my sodium intake.

There was a time when there was one of those Mama/Papa stores in every
neighborhood and you could get home made pickles and sauerkraut out of
barrels there. You could even ask the owner of the store to get you
something special, as long as it was pork and often the wife would be
happy to cook something for a special occasion. At least that was the
way it was when I was newly married and moved into our first apartment
in 1947, on Anderson Avenue in the West Bronx. The Pork Store was on
Ogden Avenue. The hams and bacons and sausages were all privately
cured and smoked. Being Jewish, I had never had pork at home and I
thought it was the tastiest meat. I still think so. That is also
where I learned to eat Bratwurst, Bauernwurst, Jaegerwurst, etc.
Until then, I was only familiar with Frankfurters.

MS

"Jack Schidt®" > wrote in message
. com...
>
> "Sue" > wrote in message
> k.net...
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?
> >
> >
>
> My grandma swore by parboiling them for a couple of minutes before frying
> them. She could get them golden brown all the way around. For grilling,
> just cook them over low to medium fire, slowly and turning them often.
Hope
> you have plenty of beer (to drink, not to cook them in).
>
> Jack Wurst
>

Actually, I par-boil them in beer, or mostly beer and a bit of
water. They don't need to be in the soup long, 5 minutes, no
more than 10 or so. I've also been known to drop some chopped
onion in as well. Then I grill them. Keeps them juicy, and gives
them a lovely color.

--
Tank

This Space To Let.

In article >, Margaret Suran
> wrote:

> Sue wrote:
> > I always see recipes calling for brats to be boiled before grilling or
> > frying.
> > Will it ruin them by skipping this step?
> >
> >
> Years ago, all the Pork Stores (who remember them?) told the customers
> to boil the raw Bratwuerste first, because they were still afraid of
> Trichinosis, I assume. It really was no big deal, putting the
> sausages into a pot and simmering them in water for five or ten
> minutes, then transferring them to a frying pan and browning them,
> while sticking the skin with a fork or knife tip, until some of the
> fat was released and the sausages were nice and brown and ready to eat.
>
> Served with boiled potatoes and sauerkraut, they made a wonderful
> meal. Those sausages, made in the back of the Pork Store or at home,
> by the butcher or his wife, were something that is no longer available
> here.
>
> Schaller and Weber's Bratwuerste come raw or precooked now, but the
> old taste is missing.
>
> I think that Barbara still gets the real thing in Minneapolis.
>

Youse guys didn't know there's a nice German market in Manhattan named
for Rob's opa, didja! :-)

(Actually, Margaret, I buy Johnsonville brats for grilling. I pre-cook
them in water for about 10 minutes before grilling. Prick the casing?
Heresy! When I grill them, I try to get them nicely browned *without*
pricking the skin -- flame-up and all.)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"Margaret Suran" > wrote in message
...
>
>
> Jack Schidt® wrote:
> > "Margaret Suran" > wrote in message
> > ...
> >
> >>
> >>Sue wrote:
> >>
> >>>I always see recipes calling for brats to be boiled before grilling or
> >>>frying.
> >>>Will it ruin them by skipping this step?
> >>>
> >>>
> >>
> >>Years ago, all the Pork Stores (who remember them?) told the customers
> >>to boil the raw Bratwuerste first, because they were still afraid of
> >>Trichinosis, I assume. It really was no big deal, putting the
> >>sausages into a pot and simmering them in water for five or ten
> >>minutes, then transferring them to a frying pan and browning them,
> >>while sticking the skin with a fork or knife tip, until some of the
> >>fat was released and the sausages were nice and brown and ready to eat.
> >>
> >>Served with boiled potatoes and sauerkraut, they made a wonderful
> >>meal. Those sausages, made in the back of the Pork Store or at home,
> >>by the butcher or his wife, were something that is no longer available
> >>here.
> >
> >
> > Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the
old
> > style bratwurst. They make it there.
> >
> There are none left on the Upper East Side nor the Upper West Side of
> Manhattan, at least not to my knowledge. I never get to Ridgewood and
> I am not supposed to eat Wuerste any more, because I am supposed to
> watch my sodium intake.
>
> There was a time when there was one of those Mama/Papa stores in every
> neighborhood and you could get home made pickles and sauerkraut out of
> barrels there. You could even ask the owner of the store to get you
> something special, as long as it was pork and often the wife would be
> happy to cook something for a special occasion. At least that was the
> way it was when I was newly married and moved into our first apartment
> in 1947, on Anderson Avenue in the West Bronx. The Pork Store was on
> Ogden Avenue. The hams and bacons and sausages were all privately
> cured and smoked. Being Jewish, I had never had pork at home and I
> thought it was the tastiest meat. I still think so. That is also
> where I learned to eat Bratwurst, Bauernwurst, Jaegerwurst, etc.
> Until then, I was only familiar with Frankfurters.
>
> MS
>

Oh for the good old days!

Jack Past

"Sue" > wrote in message
k.net...
>
> "Jack Schidt®" > wrote in message
> om...
>
> >
> > Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the
old
> > style bratwurst. They make it there.
> >
>
> It always suprizes me just how small the world is, I'm from Middle Village

It took me until the age of 10 to hear that pronounced anything other than
'Mittel Villitch'.

> >
> > Karl Ehmer the same.
>
> I tried KE a number of years ago and thought they were bland. I bought
these
> online. These had a "black peppery" taste to them which I liked.

Yeah, precooked bratwurst isn't the same, although it will do in a pinch.

>
> I also got a kraut/kapusta mixture to eat with them, which I didn't care
> for. Maybe it was just my palate but it tasted like sweetened kraut,
nothing
> more.
>


Dunno, never tried it.

Jack Kraut

"Melba's Jammin'" > wrote in message
...
>
> (Actually, Margaret, I buy Johnsonville brats for grilling. I pre-cook
> them in water for about 10 minutes before grilling. Prick the casing?
> Heresy! When I grill them, I try to get them nicely browned *without*
> pricking the skin -- flame-up and all.)
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

We get Johnsonville bratwurst in Sandy Eggo now. I've tried them a couple of
times and found them ok. I prefer to boil them in beer.

Charlie

"Katra" > wrote in message
...
>
> When I grill or fry any sausages like brat's, I will cut them in half
> down the middle prior to cooking. Have had no trouble cooking them thru
> that way. ;-)
>
> Yummy too!
>
> K.

I had a friend who was a German chief. He always did his Bratwurst and
knockwurst that way. I learned to do it that way too. He liked to serve it
with hot potato salad and red cabbage. I later came under the sway of some
Minnesotans and started the boil n grill and serve with sauerkraut. I may go
back.

Charlie

In article et>,
"Charles Gifford" > wrote:

> "Katra" > wrote in message
> ...
> >
> > When I grill or fry any sausages like brat's, I will cut them in half
> > down the middle prior to cooking. Have had no trouble cooking them thru
> > that way. ;-)
> >
> > Yummy too!
> >
> > K.
>
> I had a friend who was a German chief. He always did his Bratwurst and
> knockwurst that way. I learned to do it that way too. He liked to serve it
> with hot potato salad and red cabbage. I later came under the sway of some
> Minnesotans and started the boil n grill and serve with sauerkraut. I may go
> back.
>
> Charlie
>
>

Both ways are good... :-)
Just depends on the mood one is in.

Hot spud salad is popular in the german town next door. Interesting dish!

K.

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i am a wisconsin brat, and we NEVER boiled our
brats...................just cook them slow and thoroughly.

--
rosie

http://airamericaradio.com/www/pub/globalDefault.htm
AIR AMERICA RADIO



"Sue" > wrote in message
k.net...
: I always see recipes calling for brats to be boiled before
grilling or
: frying.
: Will it ruin them by skipping this step?
:
:

:........................ It really was no big deal, putting the
: sausages into a pot and simmering them in water for five or ten
: minutes, then transferring them to a frying pan and browning them,
: while sticking the skin with a fork or knife tip, until some of
the
: fat was released and the sausages were nice and brown and ready to
eat.
:
:

i know of some who boil their brats in beer.

"Katra" > wrote in message
...
> In article et>,
> "Charles Gifford" > wrote:
>
> > "Katra" > wrote in message
> > ...
> > >
> > > When I grill or fry any sausages like brat's, I will cut them in half
> > > down the middle prior to cooking. Have had no trouble cooking them
thru
> > > that way. ;-)
> > >
> > > Yummy too!
> > >
> > > K.
> >
> > I had a friend who was a German chief. He always did his Bratwurst and
> > knockwurst that way. I learned to do it that way too. He liked to serve
it
> > with hot potato salad and red cabbage. I later came under the sway of
some
> > Minnesotans and started the boil n grill and serve with sauerkraut. I
may go
> > back.
> >
> > Charlie
> >
> >
>
> Both ways are good... :-)
> Just depends on the mood one is in.
>
> Hot spud salad is popular in the german town next door. Interesting dish!
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
=katra

I love heated up german potato salad. I used to get requests for me to make
my grandmother's recipe often, but somewhere along the line I lost the
recipe! Yikes! It was a good one. Maybe my mom still has it... I'll
have to ask her.

kili

kilikini wrote:

>
> I love heated up german potato salad. I used to get requests for me to make
> my grandmother's recipe often, but somewhere along the line I lost the
> recipe! Yikes! It was a good one. Maybe my mom still has it... I'll
> have to ask her.
>
> kili
>
>
It's not your grandmother's recipe for hot German potato salad, but it
is a good one that I have used. It is from an old Joy Of Cooking.

German Hot Potato Salad, makes six servings.


6 medium sized waxy potatoes

4 strips minced bacon

1/4 cup chopped onion

1/4 cup chopped celery

1 chopped dill pickle

1/4 cup water or beef stock

1/2 cup vinegar

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon dry mustard

Chopped parsley or chives



Cook the potatoes on their skin, until tender. Peel and slice while
still hot.

Heat in a skillet the bacon. Add and sauté until brown the onion,
celery and dill pickle. (I never sauté the dill pickle, but add it
later).

Heat to the boiling point the water or stock, the vinegar, the sugar,
the salt, the paprika and the mustard powder. Add the boiling liquid
to the skillet, mix in the potato slices, sprinkle with the parsley or
chives and serve immediately.

In article >,
Margaret Suran > wrote:

> kilikini wrote:
>
> >
> > I love heated up german potato salad. I used to get requests for me to make
> > my grandmother's recipe often, but somewhere along the line I lost the
> > recipe! Yikes! It was a good one. Maybe my mom still has it... I'll
> > have to ask her.
> >
> > kili
> >
> >
> It's not your grandmother's recipe for hot German potato salad, but it
> is a good one that I have used. It is from an old Joy Of Cooking.
>
> German Hot Potato Salad, makes six servings.
>
>
> 6 medium sized waxy potatoes
>
> 4 strips minced bacon
>
> 1/4 cup chopped onion
>
> 1/4 cup chopped celery
>
> 1 chopped dill pickle
>
> 1/4 cup water or beef stock
>
> 1/2 cup vinegar
>
> 1/2 teaspoon sugar
>
> 1/2 teaspoon salt
>
> 1/2 teaspoon paprika
>
> 1/2 teaspoon dry mustard
>
> Chopped parsley or chives
>
>
>
> Cook the potatoes on their skin, until tender. Peel and slice while
> still hot.
>
> Heat in a skillet the bacon. Add and sauté until brown the onion,
> celery and dill pickle. (I never sauté the dill pickle, but add it
> later).
>
> Heat to the boiling point the water or stock, the vinegar, the sugar,
> the salt, the paprika and the mustard powder. Add the boiling liquid
> to the skillet, mix in the potato slices, sprinkle with the parsley or
> chives and serve immediately.
>

This looks awesome, thanks!
I might sub. lemon or lime juice for vinegar tho'?
Think that would be ok?
I just don't care that much for vinegar...

K.

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In article t>,
"Charles Gifford" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > (Actually, Margaret, I buy Johnsonville brats for grilling. I pre-cook
> > them in water for about 10 minutes before grilling. Prick the casing?
> > Heresy! When I grill them, I try to get them nicely browned *without*
> > pricking the skin -- flame-up and all.)
> > --
> > -Barb, <www.jamlady.eboard.com> updated 3-29-04.
>
> We get Johnsonville bratwurst in Sandy Eggo now. I've tried them a
> couple of times and found them ok. I prefer to boil them in beer.

> Charlie

The guy in the butcher shop where I used to buy the brats they made said
to not boil them in beer, (use water) but grill them and dip them in
beer a couple times during the grilling. I think. I just like them
plainish.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Katra wrote:
> In article >,
> Margaret Suran > wrote:
>
>
>>kilikini wrote:
>>
>>
>>>I love heated up german potato salad. I used to get requests for me to make
>>>my grandmother's recipe often, but somewhere along the line I lost the
>>>recipe! Yikes! It was a good one. Maybe my mom still has it... I'll
>>>have to ask her.
>>>
>>>kili
>>>
>>>
>>
>>It's not your grandmother's recipe for hot German potato salad, but it
>>is a good one that I have used. It is from an old Joy Of Cooking.
>>
>>German Hot Potato Salad, makes six servings.


Recipe snipped.
> This looks awesome, thanks!
> I might sub. lemon or lime juice for vinegar tho'?
> Think that would be ok?
> I just don't care that much for vinegar...
>
> K.
>

I can't imagine how it would taste with lemon or lime juice.
Mayonnaise, thinned with a drop of vinegar might do. I like plain
vinegar in potato salad, so don't go by me.

BTW, the recipe is really easy to make. I am a terrible cook and I
have never spoiled it yet. MS

Margaret Suran wrote:

snip


> I can't imagine how it would taste with lemon or lime juice. Mayonnaise,
> thinned with a drop of vinegar might do. I like plain vinegar in potato
> salad, so don't go by me.
>
> BTW, the recipe is really easy to make. I am a terrible cook and I have
> never spoiled it yet. MS
>

You don't want mayo. One of the points of German potato salad is that
you don't have to worry about it going bad on warm summer days while
picnicking.


jim

"Katra" > wrote in message
...
> In article >,
> Margaret Suran > wrote:
>
> > kilikini wrote:
> >
> > >
> > > I love heated up german potato salad. I used to get requests for me
to make
> > > my grandmother's recipe often, but somewhere along the line I lost the
> > > recipe! Yikes! It was a good one. Maybe my mom still has it...
I'll
> > > have to ask her.
> > >
> > > kili

(recipe snipped)

>
> This looks awesome, thanks!
> I might sub. lemon or lime juice for vinegar tho'?
> Think that would be ok?
> I just don't care that much for vinegar...
>
> K.
>
> --
> Sprout the Mung Bean to reply...
>
> >,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<
>
>
http://cgi6.ebay.com/ws/eBayISAPI.dl...ude=0&user id
=katra

The point of German potato salad IS the vinegar. I've always made the
potato salad with bacon, onions, red potatoes (skinned) and then I made a
sauce of the bacon grease, vinegar, sugar, water (I know I'm missing a few
things here) to pour over the potatoes and bacon. We never used pickle,
mustard, or stock in ours. So many people make it differently! What
absolutely *kills* me is when people add mayo. UGH. Who adds mayo to
German Potato Salad?

kili

"Melba's Jammin'" > wrote in message
...
> In article t>,
> "Charles Gifford" > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > >
> > > (Actually, Margaret, I buy Johnsonville brats for grilling. I
pre-cook
> > > them in water for about 10 minutes before grilling. Prick the casing?
> > > Heresy! When I grill them, I try to get them nicely browned *without*
> > > pricking the skin -- flame-up and all.)
> > > --
> > > -Barb, <www.jamlady.eboard.com> updated 3-29-04.
> >
> > We get Johnsonville bratwurst in Sandy Eggo now. I've tried them a
> > couple of times and found them ok. I prefer to boil them in beer.
>
> > Charlie
>
> The guy in the butcher shop where I used to buy the brats they made said
> to not boil them in beer, (use water) but grill them and dip them in
> beer a couple times during the grilling. I think. I just like them
> plainish.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

Dip them in beer while grilling? HUH? What would be the benefit of that?
You'd have to puncture the brat with a fork in order to have the flavor set
in. If you're not going to grill the brat, you definitely boil it in beer.
This is coming from a German Wisconsinite - just permanently replaced in
Hawaii.

kili

"JimLane" > wrote in message
...
> Margaret Suran wrote:
>
> snip
>
>
> > I can't imagine how it would taste with lemon or lime juice. Mayonnaise,
> > thinned with a drop of vinegar might do. I like plain vinegar in potato
> > salad, so don't go by me.
> >
> > BTW, the recipe is really easy to make. I am a terrible cook and I have
> > never spoiled it yet. MS
> >
>
> You don't want mayo. One of the points of German potato salad is that
> you don't have to worry about it going bad on warm summer days while
> picnicking.
>
>
> jim


YES! As I said before, no true German potato salad has mayo. None. It's
all a sweet/sour vinegar base.

kili

On Wed, 07 Apr 2004 19:01:12 GMT, Sue wrote:

> I always see recipes calling for brats to be boiled before grilling or
> frying.
> Will it ruin them by skipping this step?

I always simmer my brats in beer after, they are lightly browned on the
grill. Add a lot of onions, some fresh garlic and a bit of fresh ginger to
the beer. Try it, you will be surprised how well they turn out, nice and
moist.

And if yoy are in the Denver area, you can get the old fasioned brats at
Bender's Brat Haus, on Six and Chambers, in Aurora.

--
JakeInHartsel

Never boil a brat - simmer yes, boil no. In Sheboygan, Wisconsin (the
home of the bratwurst) the process is actually reversed from what you
would expect. First, the brat is grilled until the exterior is to
your liking and then placed in a pot with beer, onions and butter and
SIMMERED until cooking is complete and you want to eat it.

Boiling will remove all the flavor (otherwise known as fat).

App

On Wed, 07 Apr 2004 22:30:11 -0500, Melba's Jammin' wrote:

> (Actually, Margaret, I buy Johnsonville brats for grilling. I pre-cook
> them in water for about 10 minutes before grilling. Prick the casing?
> Heresy! When I grill them, I try to get them nicely browned *without*
> pricking the skin -- flame-up and all.)

I used to buy Johnsonville, but I switched to a local vendor (Amor Pork)
mostly out of convenience and taste. They aren't as hot, but they have a
lot more taste to them. That, and they're made in the midwest rather than
Texas. I'm still a little bitter about that.

Oh, and I will cook them on the grill without boiling and they're perfect.
In the winter, I deep fry them for the "as close to grilling I can get"
taste.

--
-Brian James Macke
"In order to get that which you wish for, you must first get that which
builds it." -- Unknown

"Sue" > wrote in message nk.net>...
> "Jack Schidt®" > wrote in message
> om...
>
> >
> > Pssst, Margaret. Forest Pork Store in Ridgewood, Queens still has the old
> > style bratwurst. They make it there.
> >
>
> It always suprizes me just how small the world is, I'm from Middle Village
> >
> > Karl Ehmer the same.
>
> I tried KE a number of years ago and thought they were bland. I bought these
> online. These had a "black peppery" taste to them which I liked.
>
> I also got a kraut/kapusta mixture to eat with them, which I didn't care
> for. Maybe it was just my palate but it tasted like sweetened kraut, nothing
> more.

My mom and her family all grew up and/or still live in the Ridgewood
and Middle Village areas

Sandi

In article > , "Brian
Macke" > wrote:

> On Wed, 07 Apr 2004 22:30:11 -0500, Melba's Jammin' wrote:
>
> > (Actually, Margaret, I buy Johnsonville brats for grilling. I pre-cook
> > them in water for about 10 minutes before grilling. Prick the casing?
> > Heresy! When I grill them, I try to get them nicely browned *without*
> > pricking the skin -- flame-up and all.)
>
> I used to buy Johnsonville, but I switched to a local vendor (Amor Pork)
> mostly out of convenience and taste. They aren't as hot, but they have a
> lot more taste to them. That, and they're made in the midwest rather than
> Texas. I'm still a little bitter about that.
>
> Oh, and I will cook them on the grill without boiling and they're perfect.
> In the winter, I deep fry them for the "as close to grilling I can get"
> taste.

Where are you getting your Amor Pork, Brian? I pick mine up at the
Burnsville farmers market in the summer. Good stuff!
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

>
> Karl Ehmer the same. All I can get here in the sticks is the precooked.
> Sometimes I'll make my own but not often.
>

I Googled Karl Ehmer and was suprized to find
http://www.karlehmer.com/

"Sue" > wrote in message
ink.net...
>
> >
> > Karl Ehmer the same. All I can get here in the sticks is the precooked.
> > Sometimes I'll make my own but not often.
> >
>
> I Googled Karl Ehmer and was suprized to find
> http://www.karlehmer.com/
>
>

Hey, dey still got the place on Fresh Pond Road.

Jack Onderdonk

"Melba's Jammin'" > wrote in message
...
> In article t>,
> "Charles Gifford" > wrote:
>
> >
> > We get Johnsonville bratwurst in Sandy Eggo now. I've tried them a
> > couple of times and found them ok. I prefer to boil them in beer.
>
> > Charlie
>
> The guy in the butcher shop where I used to buy the brats they made said
> to not boil them in beer, (use water) but grill them and dip them in
> beer a couple times during the grilling. I think. I just like them
> plainish.
> --
> -Barb, <www.jamlady.eboard.com> updated 3-29-04.

Now that you mention it, I've heard that before -perhaps from you? I haven't
tried it yet but will certainly do so next time. Thanks for the reminder
Barb!

Charlie