HOME > Chowhound > Home Cooking >

Why boil brats?

knucklesandwich Jul 5, 2012 03:36 PM

Can someone out there explain bratwurst to me?

Why boil, simmer, or otherwise immerse a sausage destined for a grill, or frying pan? And why beer?

  1. Click to Upload a photo (10 MB limit)
  1. a
    acgold7 RE: knucklesandwich Jul 5, 2012 03:45 PM

    Couple of reasons. Most commercially packed sausages of all kinds develop a kind of slime in the package that will burn if placed directly on the grill, and even if it's not there, most sausages tend to char too much on the outside before they are fully cooked or even heated through. For that reason I always steam or simmer all sausages and hot dogs, whether raw or fully cooked, before griddling or grilling them. You're only putting them on the grill to give them some caramelization and a little smoky flavor anyway -- they won't absorb much no matter how long you leave them there.

    Beer purportedly adds more flavor than plain water but that's probably the placebo effect. Easy enough to test at home.

    A lot of people I know just think those charred, blackened, wrinkly sticks coming off the grill are the greatest things ever. Me, I like my sausages, from the simplest hot dog to the most glorious hotlink, brat or kielbasa, to be crisp outside and exploding with juice, so I always do it my way, even if it means a foil tray of water holding the sausages on the grill.

    5 Replies
    1. re: acgold7
      sunshine842 RE: acgold7 Jul 8, 2012 04:03 PM

      After some 20 years of home testing -- it's definitely not a placebo effect.

      I boil brats with a couple of onions, roughly a 50-50 beer/water mixture (because Sven and Oly don't want to waste the beer, donchaknow**) and a handful of Penzey's Corned Beef Spices. Over the years, various pantry conditions have resulted in brats boiled with anywhere from one to all of the components being unavailable at the time -- and they really are best when the beer, the onions, and the spices are all present. (and it's always, always the same brand...so no brand variations in the mix!)

      Boiling also does remove at least some of the grease (witness the layer of congealed fat that I throw away before pouring the cooled broth down the drain...)

      ...leaving you with a fully-cooked, moist, somewhat leaner sausage that needs only to be heated and browned to a nice brown crust before being slipped into a bun with grilled onions and some whole-grain mustard.

      Better taste, fully cooked ground pork, nice brown brats instead of sticks of charcoal...what's not to love?

      (but I never, ever stab the brats to let the lovely juices out. Sacrilege.)

      ** Sven and Oly jokes, and liberal use of 'donchaknow' borrowed from Wisconsin inlaws

      1. re: sunshine842
        acgold7 RE: sunshine842 Jul 8, 2012 04:41 PM

        Well, unless you've done double blind tastings of the finished brats, with and without the beer and onions and every variation, without any of the tasters knowing how they were prepared, it could still well be the placebo effect. It's pretty unlikely any of those flavors could penetrate the casings and most would drain off after you pulled them from the broth to place them on the grill. But it would sure be a fun experiment

        But I totally agree with the method of prep and it sounds great.

        1. re: acgold7
          sunshine842 RE: acgold7 Jul 8, 2012 10:20 PM

          Not scientific, but when hubby (the native Badger in the house) says "what's wrong with the brats tonight?" -- and he's picked up that one or more of my usual ingredients is missing without actually knowing what I put into the pot (or not, as the case may be) -- it's not a placebo.

          1. re: acgold7
            ThanksVille RE: acgold7 Jul 9, 2012 03:20 AM

            Poaching fresh brats, not the slime wrapped versions, in beer with thick slices of onions imparts an unmistakable hops, yeast, beer flavor to the brats as evidenced by the fact that we've used everything from an IPA to a porter, Guinness to Sam Adams and found distinct flavor profiles with each beer used including the cherry flavors from a SA cherry wheat and the citrus flavors from a Wisconsin summer shanty brew. If my wife can taste them, and she is clueless to what happens in the kitchen and outside on the grill, then the flavors are really there despite not doing a double blind experiment.

            I actually poach the beer, brats, onion mix on a BGE with a couple lumps of apple or cherry or pecan wood chunks over a moderate 350 degree fire to get the smoke flavor into the liquid and brats from the very outset. Maybe 30 minutes because it takes about 15 just to get the liquid simmering. After that I remove the brats onto the grille grid for some color and crust while I continue to cook down the beer and carmelize the onions. About 10 minutes turning the brats frequently.

            Lessons learned, never puncture the brats, never use a skunky beer, always use real crusty rolls that get toasted when everything else is pulled off the egg and if inviting my teenage nephews, double the number of brats.

            1. re: ThanksVille
              karykat RE: ThanksVille Jul 9, 2012 10:38 AM

              Yes, those crusty hard rolls go great with brats.

      2. i
        Irregular RE: knucklesandwich Jul 5, 2012 03:47 PM

        I've found it to go in a couple trains of thought. You boil it to cook it so it retains its shape and doesn't break the casing on a grill or frying pan. OR you boil it for health reasons. Miniumum 165 degrees for ground meat, yada, yada, yada. OR if in a restaurant enviorment, it's much faster to par-boil, chill, then reheat to proper temp on a grill.

        And the beer? I cooked around the midwest where they're pretty popular. Some there might say that water doesn't add nothing.

        1. k
          knucklesandwich RE: knucklesandwich Jul 5, 2012 04:13 PM

          Isn't sausage a one-way flavor conductor? I mean, when I simmer Italian sausage in tomato sauce the sausage flavors the sauce, not vice versa.

          2 Replies
          1. re: knucklesandwich
            Irregular RE: knucklesandwich Jul 5, 2012 04:20 PM

            It can be, unless you remove the casings.

            You're likely getting alot of the spices that go in the varities of sausages, brats, kielbasa, etc, especially if its in a sauce simmered for a long period of time. Dry spices LOVE low temp cooking

            1. re: knucklesandwich
              todao RE: knucklesandwich Jul 5, 2012 04:55 PM

              Cooking the sausage at a low simmer in beer before grilling is not to transfer beer flavor to the sausage, or vice versa. Sausage casings are not impervious to liquids so the sausage is, to some degree, infused with the flavor of the beer. When the sausage is removed from the beer boil some of the beer lingers at the surface of the sausage and when that contacts the grill the sugars in the beer coating brown and develop a richer flavor.

            2. r
              rochfood RE: knucklesandwich Jul 5, 2012 04:24 PM

              Whew. I thought this thread was about dealing with unruly children.

              3 Replies
              1. re: rochfood
                John Francis RE: rochfood Jul 5, 2012 05:52 PM

                Yeah. I was going to say that boiling is too good for 'em.

                1. re: rochfood
                  randyjl RE: rochfood Jul 8, 2012 01:47 PM

                  Thanks for the levity in a sometimes, all-too-serious, blog site!

                  1. re: rochfood
                    Jackie007 RE: rochfood Jul 9, 2012 01:06 AM

                    My Bodum french press years ago came with the warning that "boiling water and children should be kept apart."

                    Not sure if they still have that warning, but it cracked me up enough to cut it out and stick it on the fridge for awhile.

                  2. s
                    sandylc RE: knucklesandwich Jul 5, 2012 05:48 PM

                    Knowing quite a few Wisconsinites, I have consumed probably more beer brats than I would prefer! That said, I don't think the beer really flavors it - I think it's more of a custom than anything. That, and you have raw ground pork here - boiling them first helps prevent drunken undercooking on the grill later!!!!

                    1. tiffeecanoe RE: knucklesandwich Jul 5, 2012 05:52 PM

                      Because the onions you make in the "beer broth" are DELCIOUS when put on top of a brat, that's why, lol. ;-)

                      As a Wisconsinite, I do think beer adds some flavor, not a whole lot - but certainly some. I tend to soak mine, sometimes overnight, then simmer for a little bit and finish cooking them on the grill. With the beer broth, I cook it down with a ton of onions and add butter and they're delicious! I also know a lot of inexperienced grillers simply boil them in beer and toss them on the grill in fear of eating raw pork...

                      1 Reply
                      1. re: tiffeecanoe
                        todao RE: tiffeecanoe Jul 5, 2012 06:14 PM

                        When you've simmered them slowly in beer and they're as done as you like, try reducing the remaining broth to a syrupy consistency and drizzle that on the brats. Now there's some flavor for ya.

                      2. twodales RE: knucklesandwich Jul 6, 2012 12:39 AM

                        My bil, formerly from Cincinatti, Wisconsin transplant does it like this: Grill the brats first and then put them in the beer and onions combo. He said he learned this trick from working on Jaycee functions and the end result is pretty good.

                        7 Replies
                        1. re: twodales
                          karykat RE: twodales Jul 6, 2012 07:54 PM

                          That's the way my family (ex-Wisconsinites) have always done it.

                          There have been some very lively discussions on this board in the past -- whether to grill first and then put in beer with onions, or the other way around.

                          1. re: karykat
                            twodales RE: karykat Jul 7, 2012 12:56 PM

                            I had always seen it the other way: boil then grill. I have to say I do like it better grilling first and then doing the beer bath. It seems less "fatty" to me but that is just my perception. It just tastes better too to my taste.

                            1. re: twodales
                              karykat RE: twodales Jul 8, 2012 10:43 AM

                              I need to try it that way.

                              One reason to grill then boil might just be convenience. If you're feeding a group, the brats can wait in the beer bath til you're ready.

                          2. re: twodales
                            LauraLG RE: twodales Jul 8, 2012 06:43 PM

                            As a graduate of UWSP, I've had my share of brats...here's how I do it --
                            simmer the brats in beer/onions until cooked completely (about 20 mins),
                            grill the brats,
                            then soak them in a bath of beer, green peps, garlic, and onion (I use a crock pot on the "warm" setting). you can serve people the brats right from the bath, or stick them on the grill for 30 seconds to dry them off. this has always been a crowd-pleaser....

                            1. re: LauraLG
                              karykat RE: LauraLG Jul 8, 2012 06:55 PM

                              Ahhhh. So both ways. Beer bath, grill and then beer bath again.

                              Sounds like the best of both worlds.

                              1. re: karykat
                                LauraLG RE: karykat Jul 8, 2012 07:48 PM

                                And if you're having a party, the post-grilling "holding tank" beer bath is a perfect way to prepare most (if not all) of your brats ahead of time...while your guests drink beers and hang out, the grilled brats are resting nicely in the bath...

                                1. re: LauraLG
                                  thimes RE: LauraLG Apr 10, 2013 12:07 PM

                                  We (also WI folks) would also put any left over burgers into the beer bath to hold them for round 2 or late comers.

                                  The beer and onion liquid holding tank is a wonderful party invention.

                          3. Heidi cooks and bakes RE: knucklesandwich Jul 6, 2012 02:07 PM

                            Here's a great link from Serious Eats. Kenji cooked 18 pounds of sausages to figure out a way to get great flavor. I enjoyed it, and I'll be trying them one night next week.


                            1. chefj RE: knucklesandwich Jul 7, 2012 06:25 PM

                              That is a American method.
                              In Germany, Bratw├╝rste are almost always grilled from raw on Charcoal.
                              I find the crisp skins and light char more to my liking than boiled, and they do not bust or dry out as long as care is taken in the cooking.
                              Here is another method from this site

                              3 Replies
                              1. re: chefj
                                knucklesandwich RE: chefj Jul 8, 2012 01:37 PM

                                Thanks, chef!

                                1. re: chefj
                                  acgold7 RE: chefj Jul 8, 2012 04:47 PM

                                  I'm guessing real Euro sausages lack the sugar and fillers common in American varieties, which can char and burn quickly on a grill.

                                  1. re: acgold7
                                    sunshine842 RE: acgold7 Jul 8, 2012 10:23 PM

                                    You'd be guessing incorrectly -- there are American sausages that aren't stuffed full of sugar and fillers, and plenty of European sausages that will turn into your abovementioned sticks of charcoal unless you're watching them intently. (chipolatas and merguez not only will burn to a crisp, but they're slender, so it will happen in the time it takes to go get the beer out of the fridge)

                                    A big fat Toulouse sausage has a pretty high fat content -- which will flare a grill impressively high.

                                2. EWSflash RE: knucklesandwich Jul 8, 2012 02:35 PM

                                  I'm more inclined to steam them first over water with a bunch of herbs in it. You can taste the herbs. I can taste the beer in beer brats, and I don't like it.

                                  1. w
                                    Wawsanham RE: knucklesandwich Jul 8, 2012 04:21 PM

                                    As someone who has half their family in Germany; I can't say anything about Wisconsin traditions, sorry :), I really only know the bratwurst, really ANY sausage as a boiled thing. And, I love them that way. Just some salt in the water. The flavor of the bratwurst with maybe some mustard is enough. However, grilled bratwursts DO exist in Germany, too--but I'd say they are more of the special situation version: street food, or grill parties. The standard base is boiled. Boiling it in beer seems unnecessary to me; why would I want it to taste like beer? Of course to each his own.

                                    1 Reply
                                    1. re: Wawsanham
                                      sunshine842 RE: Wawsanham Jul 8, 2012 10:26 PM

                                      it's like adding wine or beer to kraut, or cooking with any alcohol -- it doesn't necessarily make it taste like the cooking liquid, but there is no denying the depth and complexity of flavor that is added when cooking with alcohol.

                                      Remember that there are three kinds of flavor compounds in food -- water-soluble (easy to release), fat-soluble (also easy), and alcohol-soluble. A little alcohol allows you to free *all** of the flavor compounds in your chow.

                                    2. Crockett67 RE: knucklesandwich Jul 9, 2012 10:48 AM

                                      I always steam/boil the brats before finishing on the grill or frying because there's a better chance the centers will be fully cooked. I typically only make raw brats.

                                      But if precooked, I will toss them in the frying pan or grill without boiling.

                                      1. p
                                        Packers12 RE: knucklesandwich Apr 10, 2013 11:33 AM

                                        As someone who has lived their entire 33 years within 10 miles of Sheboygan, Wisconsin, the brat capital of the world, I do have some insight into the boil v. grill and vice-versa. The great majority of people in the area do grill the brats without boiling first. But I prefer to slow boil the brats in 1/2 beer-1/2 water mixture with onions first. And by the way, this is not a placebo effect. You can taste the difference between a brat boiled in beer and one boiled in water. I prefer to boil first only because you get the beer and onion taste infused into the brat as well as make sure it is cooked fully. Then all that needs to be done is to grill the brats for about 10 minutes, turning frequently. The bath afterwards works well if you cook a lot of brats for a large group of people. A double-brat on a Sheboygan hard roll with onions and sauerkrat (mustard and/or ketchup optional) is something everyone must try at least once in their life.

                                        1 Reply
                                        1. re: Packers12
                                          Fowler RE: Packers12 Apr 23, 2013 12:43 PM

                                          Hi Packers12. Love that name by the way. Rodgers is one of my favorites of all time.

                                          If you are fully cooking the brats by boiling them and then grilling them for 10 (!) minutes, how low is the grill temp that they do not end up overdone? Are you using just a little charcoal combined with very indirect heat?

                                        2. b
                                          Brubrav RE: knucklesandwich Apr 23, 2013 12:07 PM

                                          I actually add chili spices, onions and garlic to the beer. I prefer a darker beer and love to use guinness. Have even used the left over poaching liquid as the base for a brat & cheese soup... had extra brats left over...

                                          1. e
                                            ehgioes RE: knucklesandwich Apr 24, 2013 02:06 AM

                                            I heat them in the microwave in a microwave steamer. If you
                                            had Green County WI Swiss style smoked brats youre really
                                            missing something. Ed

                                            1. f
                                              Fred Rickson RE: knucklesandwich Apr 24, 2013 07:09 AM

                                              When the subject is brats, a lot of comments just have a little giggle and smile in them.

                                              Show Hidden Posts