Saturday, October 10, 2009

How to Cook Brats and Where to Eat Them

The how is explained below. The where is at Oktoberfest: St. Paul's, Kewanee, Illinois, tomorrow night.

Sheboygan-style bratwurst are to be cooked slowly over an open grill, which means the fire ought not be too hot, and they must be turned frequently, to minimize breakage of the skins. They are cooked enough so that they become firm and dark. Not too little, lest they be squishy; not too much, lest they burn.

They are soaked in beer and butter after they are grilled, not before. This enhances their presentation, and it adds a little to their flavor, of course. The beer should not be boiling, only warm.

The brats are best eaten on Sheboygan hard rolls, which are very difficult to obtain if you're not in Sheboygan, or you haven't had them shipped.

Well, we did. And we cooked the brats today per the instructions above.

They are ready.

We are ready.

Oktoberfest is next up. Sunday, October 11, at 5 pm is the choral vespers, and the bratwurst dinner follows. Et cetera. It's still not to late to register. For crying out loud, just register when you get here, we'll have enough. Just come. $25 per person, $40 per couple. Starting Sunday night, running till Tuesday. Details here.

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