On Wed, 13 May 2015 20:05:06 -0600, Janet B >
wrote:

>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

correction, The brats are not salty like some other sausages,
Janet US