I swapped some pulled pork this week for 2 pounds of venison brats.
Any tips for cooking these so they don't dry out on me? I do know there is a mix of pork in them to up the fat content..
Hot and fast? Maybe some smoke?
TIA.
I like to do this.
Beer Brats
Two teaspoons olive oil or butter, I prefer un salted butter, divided use.
One sweet onion, sliced into one-quarter inch rings
Six bratwurst sausages or your favorite sausage
Six ounces beer
Heat one teaspoon olive oil or butter in a large skillet. Brown sausages
until deep golden brown. Remove to a covered platter.
To the drippings, add the remaining teaspoon of olive oil or butter and the
onion rings. Toss the onions to coat with the oil. Cook, stirring often, until onions are limp and golden but not brown.
Return the sausages to the onions and add the beer. Cook over medium heat until beer has cooked bown to a syrup, about fifteen minutes.
Sausages may be served on buns with the onions or as an entrée.
Note: Dark beer gives a richer flavor, but any beer will work just fine.
Feel free to use this method with your favorite sausage or hot dogs.
I would cook them in my Sausage Surprise it would be mouth watering good.
JT
Use to do brats alot on the grill sorta like OU does his in the skillet.
Grill and then pierce the skin with a fork and toss in a tin of beer
and onions on the grill and let them get drunk before you eat them.
Grill the onions also.
Sounds good to me..
I do regular fresh made brats all the time. Just wasn't sure if I had to be careful w/ the Bambi ones.
srg & stc i think ya'll need to head east in June ;D