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Toppings for grilled brats

lisavf May 27, 2008 06:44 AM

What are your favorite toppings for grilled brats?

  1. fmed May 28, 2008 07:17 AM

    I like Japadog's oroshidog: a brat with grated daikon and sweet soy:

    1 Reply
    1. re: fmed
      fmed May 28, 2008 07:21 AM

      Oops photos didn't attach. Let's try this again:

      Edit: I give up. The photo upload seems to be flaking out...here's a link instead: http://picasaweb.google.com/gustibus....

    2. lisavf May 28, 2008 07:08 AM

      Boy, these all sound so good. I think brats are going to be my "thing" this year - perfect for my new grill and "try a lot of new things this year" attitide. I really can't believe I haven't done brats before!

      1. l
        Lilbug May 27, 2008 09:50 PM

        Here is a recipe for a sauce that Usinger Sausage Co. has on their website. When I don't feel like a brat on a bun, I make them this way. I usually grill them on the Weber, and then stick them in this sauce.

        Usingers website: http://www.usinger.com/tidbits_recipe...

        Bratwurst a la Vern

        2 to 3 onions, sliced and simmered
        10 Usinger's Fresh Bratwurst, grilled
        12 oz. beer

        Sauce:

        1 C. chili sauce
        1 T. Worcestershire Sauce
        1 C. catsup
        2 T. vinegar
        1/2 tsp. salt
        2 T. brown sugar
        1/2 tsp. paprika

        Put onions and sauce ingredients in cooker. Add beer and sausage and heat. Serve hot. This sauce is great with any link sausage item. For company, double or triple the recipe.

        V.A. - Usinger's employee for 32 years

        1. k
          Kelli2006 May 27, 2008 07:35 PM

          I prefer long simmered kraut, caramelized onions, topped with lots of spicy brown mustard.

          1 Reply
          1. re: Kelli2006
            j
            Jimbosox04 May 27, 2008 07:52 PM

            sounds very similar to what I do, I learned this trick from my wife's family, whom by the way are Bavarian, home of the brat.

            What you need to do is to grill them slowly and on the side burner of your grill get some beer, onions, garlic and kraut if you like simmering. When your brats look like they will pop, take them off of the grill and sit them in the simmering mixture, do this about 3 to 4 times during the grilling process. On the final grill, top the Brat with some fresh stone ground mustard, onions, kraut and Enjoy !!!

            With a nice German Beer of course !! Prost !!

          2. Passadumkeg May 27, 2008 06:46 PM

            In Berlin curry on wurst is the rage!

            2 Replies
            1. re: Passadumkeg
              mrbozo May 27, 2008 06:48 PM

              That's the price you pay for not sleeping.

              1. re: mrbozo
                j
                jzerocsk May 28, 2008 07:42 AM

                Actually he is dead on. Curry and ketchup. And more curry sprinkled on top. It's great!

                Currywurst along with Doner Kebab are probably the two quintessential street foods in Berlin. http://en.wikipedia.org/wiki/Currywurst

                My wife picked up some brats on a whim last week. I don't know if I ever had them before, but I quickly noticed that they tasted a LOT like whatever wurst I was getting for currywurst in Berlin last year and sure enough - add ketchup and curry powder and I could almost feel the breeze on my face as I stood on the balcony overlooking the Spree!

            2. MaspethMaven May 27, 2008 06:19 PM

              Mustard "stewed" onions:

              Three large onions, sliced into thin hoops, sauteed in 1/2 stick butter, 1/4 tsp , and 2 tbsp sugar. When onions are translucent, just this side of caramelization, add 1/4 cup german style yelloc mustard, such as Plochmann's. Reduce heat and let flavors concentrate.

              1. b
                bakergal May 27, 2008 11:42 AM

                Cook in beer, and serve on bun with mustard, sauerkraut, and grilled onions.

                1 Reply
                1. re: bakergal
                  mrbozo May 27, 2008 11:47 AM

                  My favourite combo as well, though I'd be just as happy with only mustard and sauerkraut. Hmm, getting a mite peckish ...

                2. AreBe May 27, 2008 07:25 AM

                  I sauteed half a sweet onion with a minced jalapeno and a few toes of garlic, then added a can of kraut with a few twists of the pepper mill and cooked off most of the water.

                  1. s
                    swsidejim May 27, 2008 06:55 AM

                    had brats yesterday for lunch. I like my brats on a sub sandwich roll over a hot dog bun.

                    I had one with swiss cheese, ketchup, alot of raw onions, dill pickle chips, and sauerkraut

                    2nd one, I had with mustard, raw onions, and kraut.

                    Also I dont parboil the brats, I cook them straight from the fridge, basting them with a mixture of beer, butter, onions, saurkraut juice, a couple of cloves of garlic, and some hotsauce as they cook.

                    6 Replies
                    1. re: swsidejim
                      lisavf May 27, 2008 07:02 AM

                      That basting sauce sounds great. What are the proportions of the ingredients, and how do you incorporate the onions into the baste?

                      I did buy sub rolls because they looked more substantial, so the brats fit, and also to hold more toppings.

                      1. re: lisavf
                        s
                        swsidejim May 27, 2008 07:17 AM

                        I used 3 cans of beer, 3 tbsp of unsalted butter, a quarter of an onion, 6 cloves of crushed garlic, poured in about 1/8 cup of the juice the kraut came in, and a couple dashes of Texas Pete hotsauce. I bring it to a boil, and simmer just a few minutes.

                        Then baste the brats liberally as they cook.

                        I started using the basting method, the cooking method, and using the sub rolls after I went to Brat Days in Sheyboygen a couple of years ago. I saw the guys from the Jaycees cooking the brats raw, and basting them, I just developed my own basing sauce by taste. They also served them on a sub roll.

                        1. re: swsidejim
                          lisavf May 27, 2008 07:53 AM

                          This sounds really good. I would not have thought of a basting them. I'm going to try it. Thanks!

                          1. re: lisavf
                            s
                            swsidejim May 27, 2008 08:02 AM

                            I hadn't either until I saw those guys from Wisconsin doing it that way.

                            1. re: swsidejim
                              k
                              karykat May 27, 2008 10:50 AM

                              And those Sheboygan Wisconsinites are the ultimate authorities on brats!! (I say as a former Wisconsinite.)

                              Your basting sauce sounds really great.

                              1. re: karykat
                                s
                                swsidejim May 27, 2008 10:53 AM

                                thanks,

                                beer, butter, and garlic what isnt good when those three ingredients are involved? ;-)

                    2. southernitalian May 27, 2008 06:46 AM

                      Grilled green pepper and onions and lots of Dijon mustard or kraut.

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