On Wed, 13 May 2015 12:13:23 -0400, Brooklyn1
> wrote:

>On Wed, 13 May 2015 08:53:27 -0600, 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. I don't mind the taste
>>when I eat at a festival but I surely don't care for it at home. I'd
>>use the weakest beer and lots of onions and butter in the pot. I
>>think at a large gathering the juices of all the brats dilute the beer
>>in the pot.
>>Janet US
>
>Those are gonna be some salty onions, and as the liquid cooks off it's
>gonna become inedible. At fairs they simmer sausage in beer with some
>onions for the aromatic attraction, the beer imparts no flavor to the
>sausage and the onions will be too salty to eat... when served with
>onions they're cooked separately, or griddled together, not simmered
>with the sausage.
The onions are not served. The brats contain no salt. You are
thinking of some other kind of sausage.
Janet US