This probably isn’t going to have as wide an appeal as his bar-b-que ribs, but bro-in-law also knows how to glamor a package of bratwurst. Bratwurst, for the (unfortunate) uninitiated, are a German sausage that contains either veal, beef or pork. Or it could be all three for all I know. I’m not entirely sure, nor do I have any interest in finding out.
You could slap ’em on a grill and that’d be fine, but do you know what’s really good? Poke each brat 4x with a fork and allow those puppies to simmer for about :45 minutes in concoction of beer, onions and garlic.
At this point they’re ready for the grill. Put them over a hot flame until the skin becomes crispy. I like mine to be just a bit blackened.
Some common cheeseburgers were grilled for those who have more pedestrian tastes. Believe it or not, there are people who would turn their noses up at a grilled bratwurst. Like a certain wife I know.
All you need to do is drape a little Gulden’s Spicy Brown mustard on and THAT’S IT. They don’t need sauerkraut, relish, ketchup or any other condiment. You’ll ruin it. You don’t want to do anything to mask the flavor of the sausage. A little leftover potato salad and cole slaw on the side is highly recommended.