{"id":98,"date":"2020-12-18T18:17:38","date_gmt":"2020-12-18T18:17:38","guid":{"rendered":"https:\/\/bratsandbeer.com\/?p=98"},"modified":"2021-06-25T18:34:37","modified_gmt":"2021-06-25T18:34:37","slug":"ten-amazing-tips-for-cooking-brats","status":"publish","type":"post","link":"https:\/\/bratsandbeer.com\/ten-amazing-tips-for-cooking-brats\/","title":{"rendered":"Ten Amazing Tips for Cooking Brats"},"content":{"rendered":"\n

Cooking brats can be a joy, especially if you have plenty of hungry mouths waiting to devour the fruits of your labor.<\/p>\n\n\n\n

<\/ins><\/p>\n\n\n\n

\"Tips<\/figure><\/div>\n\n\n\n

That can be a little intimidating, though, especially if you\u2019re just learning the bratwurst ropes.<\/p>\n\n\n\n

The good news \u2014 cooking brats is really easy and it\u2019s hard to go wrong with grilled sausage.<\/p>\n\n\n\n

You can serve up the classic grilled brat<\/a> \u2014 served on a hard roll with stone ground mustard <\/a>\u2014 along with some trusty bratwurst side dishes<\/a> or cook up many different delicious bratwurst recipes<\/a>.<\/p>\n\n\n\n

Below you\u2019ll find some basic tips and pointers to get you started on the right foot in your cooking brats journey!<\/p>\n\n\n\n

Ten Great Tips for Cooking Brats<\/h3>\n\n\n\n

<\/a><\/p>\n\n\n\n

WisconsinMade.com specializes in shipping genuine Wisconsin brats to every U.S. state.<\/p>\n\n\n\n

1. Don\u2019t skimp on the brats and try to buy fresh, local brats if at all possible. Kewauskum<\/a>, Klement\u2019s<\/a>, and Usinger\u2019s<\/a> all make Hall of Fame caliber brats and Wisconsinmade.com ships a wide range of bratwurst and other sausages throughout the U.S.<\/p>\n\n\n\n

2. Brats aren\u2019t hot dogs. Whether you\u2019re boiling brats<\/a>, grilling brats<\/a>, or cooking them on the stove<\/a> or in the oven<\/a>, NEVER<\/strong> puncture the outer casing and skin. You\u2019ll lose all the tasty juices and spices that make brats special.<\/p>\n\n\n\n

3. Handle your brats very carefully with tongs as you cook them or move them to the grill. They will split and break very easily so take care.<\/p>\n\n\n\n

4. Ease into the heat. If cooking brats in a pan, start at a low heat and inch up towards medium if you need to. Do the same when cooking brats on the grill. Adding brats to a pan or grill that\u2019s too hot can cause them to instantly split and shrivel up.<\/p>\n\n\n\n

5. Simmer brats in beer<\/a> and water (or similar liquid) before grilling but take care to just gently simmer them at a very low boil, cooking your bratwurst for about 15 to 20 minutes.<\/a><\/p>\n\n\n\n

Inglehoffer stone ground mustard<\/a> is the mustard of choice for many bratwurst purists.<\/p>\n\n\n\n

6. After simmering your brats, you\u2019ll only need to grill them for about 5 to 10 minutes on low to medium heat. Simmering the brats cooks them \u2014 grilling them just finishes them off and adds that nice char and crispness to the skins.<\/p>\n\n\n\n

7. Trust us, go easy on the grill. The leading cause of dry, disappointing brats is because they were left on the grill too long or because they were grilled directly out of the package without simmering first in a beer bath.<\/p>\n\n\n\n

8. Serve immediately after cooking brats, as they\u2019re always best right off the grill or straight out of the pan.<\/p>\n\n\n\n

9. Never serve brats on a soft hot dog bun. Brats should always be served on a hard roll, with the crunch of the roll complementing the crisp, grilled skin of the bratwurst.<\/p>\n\n\n\n

10. Save the cheap French\u2019s mustard for hot dogs and only use a quality stone ground mustard<\/a> on brats.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cooking brats can be a joy, especially if you have plenty of hungry mouths waiting to devour the fruits of your labor. That can be<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/posts\/98"}],"collection":[{"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/comments?post=98"}],"version-history":[{"count":0,"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/posts\/98\/revisions"}],"wp:attachment":[{"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/media?parent=98"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/categories?post=98"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bratsandbeer.com\/wp-json\/wp\/v2\/tags?post=98"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}