Table of Contents
Bratwursts
Frying Pan
- From a German grandma...
- Buy enough Bratwurst to go around-at least 1 per person. Anyone with a hearty appetite will want “seconds.”
- Serve with ketchup and mustard, buttered/jelly bread, knife and a fork.
- Prick each sausage with a sharp fork, to keep them from bursting during cooking.
- Put into a skillet with about 1/4 inch of water or beer, and cover. do not boil
- Cook over medium heat till water/beer is evaporated, about 10 mins.
- Uncover and brown a bit, over low heat for about 10 min, in the small amount of fat left in the skillet.
- 2006-01-28 - Came out well, had to empty some of the beer though as it was a bit much. Be patient letting them brown for 10min at just above low heat.
Pan and Beer Sauce
- Contributed to from a German grandma
- 8 Fresh Bratwurst
- 1 Tablespoon All-Purpose Flour
- 2 Teaspoons Vegetable Oil
- 1/2 Teaspoon Dried Marjoram
- 1/8 Teaspoon Caraway Seed
- 1 Cup Dark Beer
- I In a small saucepan heat flour & oil over low heat (edges of grill).
- Stir frequently until light brown. Add marjoram & caraway seed. Whisk in dark beer.
- Bring sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.
- Place bratwurst in sauce to coat. Serve with remaining sauce. Makes 8 appetizer servings (or 4 as a main course)
- Serve on crusty hoagie buns, with saurkraut of course.
