Not defensive, really. Sheboygan has a history as being the grilled bratwurst capital - where the method originated - and I used that as a way to try to qualify myself as a reliable source of information.
Great! Back when I was in Tennessee, my parents used to send me several dozen West Side rolls at a time. It got so they'd have to send a few extra (dozen) because the people in the shipping department at my work liked them so much. Sort of a kick-back for their service :-)
Soaking in warm beer before is an idea. Sometimes, when they're frozen I'll put them in a large bowl of warmish water to thaw them. But the warm beer sounds like a good idea for both thawing and a bit of flavor.
I am also a Sheboyganite (Go Pack Go!!!) and I have always soaked in warm beer and onion prior to grilling. Then of course they go back in the lightly simmering beer bath after golden brown. Okay a little burn here and there. You are correct about the Sheboygan Hard Rolls! Everytime I go visit I mail back about 6 dozen. Fuzzy the bakers rocks and also City Bakery! Yummmmmmmmm!
City Bakery makes great hard rolls, too. Personally, I'm a fan of West Side Bakery. We live about 125 miles from Sheboygan and you can't get any of them here, but one little store in Spring Green, WI handles Johnston, so that's what we've been getting. And yes, we lived in TN for a number of years and turned many people on to the joys of the Bratwurst.
Well, this is a sort of the American Grill-Out version. I know that originally, bratwurst are very different from this, but trust me, the hard roll is a wonderful addition. I'd love to try authentic bratwurst one day, too. Thanks.
Guten Tag! The Bratwurst-Thing sound great (ill try it next time) but the bread roll looks like ****... sorry... that kind rapes a Bratwurst... Greets from Germany... and... Prost... :-)
iam sorry brats first come from you grinding the pork and adding the spices. not buying them all ready made. i make my own brats and i grill them first and then simmer them in beer and a big cut up onion to keep them warm while the game is on. thats how you do it if you want my recipe for home made brats i will gladly give it to you its only 6 spices and all you need is a stuffer
What we do in some areas in germany sometimes: pour beer over sausages (or meat) while frying it. So if you put this into your squirt bottle - two birds with one stone. ;) Never seen anyone simmering a fried sausage in beer afterwards
I realize that bratwurst originated in Germany. But as explained, my video was made in response to all those other videos that offered what I felt was substandard advice in making them the way we do on the American barbecue grill. Hope this clears up any confusion.
@JonsBadKarma By the way, "Jons," in your critique, the use of "your" actually meant "you are." The proper contraction for that is "you're." Please brush up on what I assume is your native language... and see if you can't improve the quality of your videos while you're at it.
@melvoid Thanks for the video. Way to many variations of the Sheboygan Brat out there. We prefer hard rolls from City Bakery, but like the Johnston hard rolls as well. We live in North Carolina now and enjoy cooking brats for our southern friends! Happy New Year!
@melvoid said: I was talking to my wife about this and she has a good theory, too, regarding why we simmer in beer afterward. She said that the cooking process dries the brats out somewhat, and when you put them in beer (any liquid) afterward, they'll tend to absorb more that they would raw. I think that makes sense.
Not defensive, really. Sheboygan has a history as being the grilled bratwurst capital - where the method originated - and I used that as a way to try to qualify myself as a reliable source of information.
melvoid 1 week ago
your very defensive about your home town.
highlanderdurp 1 week ago
Great! Back when I was in Tennessee, my parents used to send me several dozen West Side rolls at a time. It got so they'd have to send a few extra (dozen) because the people in the shipping department at my work liked them so much. Sort of a kick-back for their service :-)
Soaking in warm beer before is an idea. Sometimes, when they're frozen I'll put them in a large bowl of warmish water to thaw them. But the warm beer sounds like a good idea for both thawing and a bit of flavor.
Thanks!
melvoid 2 months ago
I am also a Sheboyganite (Go Pack Go!!!) and I have always soaked in warm beer and onion prior to grilling. Then of course they go back in the lightly simmering beer bath after golden brown. Okay a little burn here and there. You are correct about the Sheboygan Hard Rolls! Everytime I go visit I mail back about 6 dozen. Fuzzy the bakers rocks and also City Bakery! Yummmmmmmmm!
thegbpackers284 2 months ago
City Bakery makes great hard rolls, too. Personally, I'm a fan of West Side Bakery. We live about 125 miles from Sheboygan and you can't get any of them here, but one little store in Spring Green, WI handles Johnston, so that's what we've been getting. And yes, we lived in TN for a number of years and turned many people on to the joys of the Bratwurst.
melvoid 2 months ago
Mmmmmmmmmm.... me so hungry!
PhantomAct 4 months ago
Well, jonsbadkarma, I can see where your user name came from.
melvoid 4 months ago
The german way is from 1:14 to 2:23. Thats all.
Knatterfuchs 5 months ago
Well, this is a sort of the American Grill-Out version. I know that originally, bratwurst are very different from this, but trust me, the hard roll is a wonderful addition. I'd love to try authentic bratwurst one day, too. Thanks.
melvoid 5 months ago
Guten Tag! The Bratwurst-Thing sound great (ill try it next time) but the bread roll looks like ****... sorry... that kind rapes a Bratwurst... Greets from Germany... and... Prost... :-)
mCHbCK 5 months ago
iam sorry brats first come from you grinding the pork and adding the spices. not buying them all ready made. i make my own brats and i grill them first and then simmer them in beer and a big cut up onion to keep them warm while the game is on. thats how you do it if you want my recipe for home made brats i will gladly give it to you its only 6 spices and all you need is a stuffer
bigbubba8888 6 months ago
Thanks for the video. I'll give it a shot.
citizengar 8 months ago
What we do in some areas in germany sometimes: pour beer over sausages (or meat) while frying it. So if you put this into your squirt bottle - two birds with one stone. ;) Never seen anyone simmering a fried sausage in beer afterwards
dschwarz1980 9 months ago
I realize that bratwurst originated in Germany. But as explained, my video was made in response to all those other videos that offered what I felt was substandard advice in making them the way we do on the American barbecue grill. Hope this clears up any confusion.
melvoid 10 months ago
@melvoid Man your such a Fag And you dont know shit About Bratwurst so just kill yourself
JonsBadKarma 4 months ago
@JonsBadKarma By the way, "Jons," in your critique, the use of "your" actually meant "you are." The proper contraction for that is "you're." Please brush up on what I assume is your native language... and see if you can't improve the quality of your videos while you're at it.
Thank you for viewing.
Love, Melvoid
melvoid 4 months ago
ground zero for bratwurst in wisconson yeah bad ways but yeah homeland is germany
Ericules555 10 months ago
man im hungry now!!
617632robert 1 year ago
Don't have to simmer it too long. Maybe 10 minutes. Also, if you have leftovers, just warm them up in the beer later.
melvoid 1 year ago
@melvoid Thanks for the video. Way to many variations of the Sheboygan Brat out there. We prefer hard rolls from City Bakery, but like the Johnston hard rolls as well. We live in North Carolina now and enjoy cooking brats for our southern friends! Happy New Year!
dfeyer 2 months ago
How long do you simmer the brats in the beer bath?
videoregistry 1 year ago
Niiiiiice! That's how I like em! Gonna try the beer simmer tomorrow!
gabrideen 1 year ago
@gabrideen Excellent! Lemme know how it goes.
melvoid 1 year ago
Will you come and make me some brats and play your banjo?
madbehner 1 year ago
@madbehner No problem. Although, accordion might be more appropriate...
melvoid 1 year ago
@melvoid said: I was talking to my wife about this and she has a good theory, too, regarding why we simmer in beer afterward. She said that the cooking process dries the brats out somewhat, and when you put them in beer (any liquid) afterward, they'll tend to absorb more that they would raw. I think that makes sense.
melvoid 1 year ago
so why do you simmer it after you cook them? any advice for someone who doesn't have a grill yet.
washaway 1 year ago
Perfect! I tried this and it was wonderful!
pharmacyonesource 1 year ago