On 5/13/2015 7:59 PM, Janet B wrote:
> 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
>

Typically at a fair or ballgame you're offered the onions of you wish.

Par-boiling isn't my favorite to do either brats or ribs, but those who
cook quick for large groups do it.