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FeChef

FeChef

On 9/18/2017 at 11:30 AM, Paul Fink said:

I unapologetically like   Johnsonville  brats. We like plain brats, no cheese, peppers of what ever.

Johnsonville  makes a Sheboygan style brat. in fact they are from Sheboygan WI the home of brats in the USA..

 

We never parboil them. Cook slowly on the grill so they don't burst. If you need to keep them you can put the cooked

brats in a bath of warm beer. Serve on toasted roll with sauerkraut and a good mustard. 

Speaking of good mustard. I like a creamy horseradish brown mustard. I make my own with equal parts mayo, creamy inglehoffer horseradish, sour cream, and guldens spicy brown mustard. (adjust to taste)

It makes a great spread for Pastrami on Rye, and other Deli sandwiches.

FeChef

FeChef

On 9/18/2017 at 11:30 AM, Paul Fink said:

I unapologetically like   Johnsonville  brats. We like plain brats, no cheese, peppers of what ever.

Johnsonville  makes a Sheboygan style brat. in fact they are from Sheboygan WI the home of brats in the USA..

 

We never parboil them. Cook slowly on the grill so they don't burst. If you need to keep them you can put the cooked

brats in a bath of warm beer. Serve on toasted roll with sauerkraut and a good mustard. 

Speaking of good mustard. I like a creamy horseradish brown mustard. I make my own with equal parts mayo, creamy inglehoffer horseradish, sour cream, and guldens spicy brown mustard.

It makes a great spread for Pastrami on Rye, and other Deli sandwiches.

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