"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Hawg's Gourmet Brats Recipe

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This recipe for Hawg's Gourmet Brats, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Josh Smith
Added: Thursday, September 4, 2008


In addition to the ingredients listed below, we'll need a 5 or 8-count package of Johnsonville brats, but this recipe is scalable to larger amounts.

In a large pot, combine:
3 Cups 2% Milk (This keeps the skins from breaking. Skim milk can be substituted, but c'mon... really? You're about to eat Brats...)
1 Cup Maple Syrup, (the real kind... don't cheat with Mrs. Butterworth up at the Log Cabin)
1/2 Cup of Rolled Oats, (Quaker Oatmeal works really well!)
1/2 Cup of Apple Sauce
1-2 12 oz. Cans of your Favorite Beer, (Naturally, you may wish to also have an extra can or two handy for later)
1/4 Cup Worcestershire Sauce
1 Chopped, Sweet Onion (Did you know that onions produce a gas that combines with the moisture in your eyes to form Sulfuric Acid?! Maybe use 1 Tbsp. of Onion Powder, eh?)
1 Minced Clove of Garlic (...or 1 Tbsp. of garlic powder)
1 Shot of Sweet Vermouth
1-2 shakes of Tabasco Sauce
1 Tbsp. Olive Oil
1 Tsp. of Lemon or Lime juice, (this starts a chemical reaction with the milk, don't be afraid of what you may see)

Mix up the boil sauce and then boil the brats until they are plump and completely gray. (That 'other way', 'grill then boil', has been proven to be a plot by the enemy. Don't listen to their propaganda.) Remove the boiling pot from the heat and head out to the grill.
These days, everyone wants convenience, and so, I will hereby acknowledge that a gas grill is, in fact, a technically astounding revolution. However, if you want the true experience, there can be no flavorful substitute for the age-old tradition of torching some good-old-fashioned trees...errr charcoal. With that said, this recipe turns out best if we use a charcoal grill for the next steps...

Its a good idea to start the grill going first. By the time the brats have finished boiling, the coals should be nearly ready. After the coals have reduced to gray, but fiery-hot versions of themselves, place all the coals on one side of the grill. Carry the pot with the brats in them, boiling sauce-and-all, out to the grill. Make sure each brat gets a good coating of the sauce and throw 'em on grill, opposite of the hot coals. If you've got 'em, throw a few hickory wood chips on the side of the grill directly above the coals for a little smoky flavor. Cover the grill and let the brats slow-cook for 10-15 minutes. (I guess its time for a couple of those extra beers we have laying around.) When you hear the brats start spitting, remove the cover, turn them, then dip the brats back in the sauce to coat them with another layer of goodness. Place the brats back on the same side of the grill and recover. Wash, rinse and repeat until the brats have turned a deep reddish-brown or until you think they're done.

Personal Notes:
Personal Notes:
Enjoy these babies on a roll with or without any condiments. Try the fancy, 'European Way'... with a knife and fork!




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