On Wed, 13 May 2015 20:10:50 -0600, Janet B >
wrote:

>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

Brats contain as much sodium as most other sausages, some brands
contain more or less but all contain major sodium as a preservative...
and the nitrites maintain color.