On Wed, 13 May 2015 12:56:58 -0500, Moe DeLoughan >
wrote:

>On 5/13/2015 9:53 AM, Janet B wrote:
>> On Wed, 13 May 2015 11:58:48 +0100, "Ophelia" >
>> wrote:
>>
>>> http://www.recipetips.com/recipe-car...asp?newsid=852
>>>
>>> Has anybody made this and if so, what beer did you use ... if not, what beer
>>> would you use? Thanks.
>>
>> I believe that originally the beer/onion brat thing started as a
>> method to keep the brats hot while grilling for hundreds of people at
>> Bratwurst festival. You can't grill brats fast enough to serve dozens
>> of people standing in line for a sandwich.
>
>Brats are purchased raw, and they contain pork. If you grill them, it
>will take considerably longer to cook them thoroughly if they haven't
>been parboiled first. That's not an issue when you're only grilling a
>few, but when you're cooking for a crowd, you have to serve up a lot
>of brats within a narrow window of time. Hence the parboiling.
>
>Contrary to what other posters have asserted, the cooking liquid does
>contribute flavor to the brats. For that reason, when I did brats for
>an event featuring 300 people, my helper and I parboiled them in the
>classic beer/onions liquid a few days previously, then drained them
>and stashed them in the reefers. On the day of the event we kept them
>warm in a water/beer bath while they waited their turn on the grills.
>
>
I've never par-boiled a brat and I don't know anyone who has. We
grill them and if necessary, put them in a pot with beer and onions
for keeping.. Par-boiling is a way to overcome the difficulties of
grilling sausages that spit fat and split if cooked at too high a
heat. IMO, par-boiling ruins the taste. I see that the sausage
companies recommend it. I assumed it is a way to make sure that
customers cook the meat properly before consumption. The onions are
not meant to be eaten -- I don't know/have never seen them served.
Janet US