The first step for the perfect Bratwurst is to fire up your grill and get a couple of gallons of beer on boil. I have perfected my own technic over the past 8 years, I think it is pretty good anyway.

Pour 2 gallons of beer into a large pot or something, bring to a boil. Peal and put in 1 large whole onion, 4 tablespoons of dijon mustard, 1 teaspoon of balsamic vinegear, and 4 table spoons of whole pepper corns.

Bring it all to a boil again, let it boil for 5 minutes then reduce heat so it is near boiling but not really boiling, a slow cooker or crock pot actually works pretty well for this. Let it almost-boil for at least 1 hour.
Fire up the grill, ultimately we just want medium heat, but I alwys suggest heating it way up first then let it calm down.

Never do more than 5 brats at the time - put 5 in the almost boiling beermix - let it soak and cure for 10 Minutes exactly. When it floats it is VERY near ready. Do NOT cook dry!
Put on the grill, 3 minutes on each side, then dip 5 seconds in the beer and it is now done! Server with raw hot-peppers!

Home Situations Beer Sausage

Why Sausage?

Duh, it goes good with beer! Bratwurst is THE sausage that belongs to beer, in beer, with beer, after beer, before beer, etc.

Polish Sausage, Kielbasa, Bratwurst, Poelse med Lompe, Italian Sausage - It is all americanized anyway if you buy it in the regular grocery store here, there is no such thing as a typical sausage in italy, nor cn you choose spicyness, it is all about the regions and even micro-regions or even the individual town and restaurant - just ask Mario Batali, he knows his sausage!

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Sausage

I don't really know crap about sausage, other than it tastes good with beer - and I did study some on Bratwurst, how it should be prepaper in beer and consumed with beer.