Is boiling bratwurst necessary

"Sue" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

I grew up in Wisconsin and I don't recall my parents ever
boiling a brat first. I'd think the only reason that it
would be suggested is because a brat is made from pork. If
it's not grilled completely, you could still have some raw
pork in there.

kili

Sue said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Years ago, all the Pork Stores (who remember them?) told the
customers to boil the raw Bratwuerste first, because they
were still afraid of Trichinosis, I assume. It really was no
big deal, putting the sausages into a pot and simmering them
in water for five or ten minutes, then transferring them to
a frying pan and browning them, while sticking the skin with
a fork or knife tip, until some of the fat was released and
the sausages were nice and brown and ready to eat.

Served with boiled potatoes and sauerkraut, they made a
wonderful meal. Those sausages, made in the back of the Pork
Store or at home, by the butcher or his wife, were something
that is no longer available here.

Schaller and Weber's Bratwuerste come raw or precooked now,
but the old taste is missing.

I think that Barbara still gets the real thing in
Minneapolis.

kilikini said:

"Sue" <[email hidden]> wrote in message news:YdYcc.625$zj3-
[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Quoted message said:

I grew up in Wisconsin and I don't recall my parents ever
boiling a brat first. I'd think the only reason that it
would be suggested is because a brat is made from pork. If
it's not grilled completely, you could still have some raw
pork in there.

All it takes is patience. You can grill a brat completely
done without burning, but it takes some time and a low
flame. If you try to grill it on high heat like a burger
you'll get an overcooked outside or undercooked inside or
both. I never boil them and they come out just fine.

Bill Ranck Blacksburg, Va.

In article <[email hidden]>,

kilikini said:

"Sue" <[email hidden]> wrote in message news:YdYcc.625$zj3-
[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

I grew up in Wisconsin and I don't recall my parents ever
boiling a brat first. I'd think the only reason that it
would be suggested is because a brat is made from pork. If
it's not grilled completely, you could still have some raw
pork in there.

kili

I steam them, usually with some saurkraut or fresh cabbage.

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

kilikini said:

"Sue" <[email hidden]> wrote in message news:YdYcc.625$z-
[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by
skipping this step?

Quoted message said:

I grew up in Wisconsin and I don't recall my parents
ever boiling a brat first. I'd think the only reason
that it would be suggested is because

a

Quoted message said:

Quoted message said:

brat is made from pork. If it's not grilled completely,
you could still have some raw pork in there.

All it takes is patience. You can grill a brat completely
done without burning, but it takes some time and a low
flame. If you try to grill it on high heat like a burger
you'll get an overcooked outside or undercooked inside or
both. I never boil them and they come out just fine.

Bill Ranck Blacksburg, Va.

thanks folks.

Sue said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

You may find it hard to get them cooked right through
without burning the outside.

"Sue" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Not ruin them, but the reason for the boiling is that to get
them cooked all the way through on the grill or by frying
generally makes them too dark to be attractive...that's why
we boil first and grill or fry second - makes them crispy
brown on the outside and juicy and cooked thoroughly on the
inside. Others do the opposite - grill/fry first and then
boil, but I think that's just silly - you lose all the good
crusty bits on the outside by doing it that way.

Each to own and all that.

N.

<[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

kilikini said:

"Sue" <[email hidden]> wrote in message news:YdYcc.625$z-
[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by
skipping this step?

Quoted message said:

I grew up in Wisconsin and I don't recall my parents
ever boiling a brat first. I'd think the only reason
that it would be suggested is because

a

Quoted message said:

Quoted message said:

brat is made from pork. If it's not grilled completely,
you could still have some raw pork in there.

All it takes is patience. You can grill a brat completely
done without burning, but it takes some time and a low
flame. If you try to grill it on high heat like a burger
you'll get an overcooked outside or undercooked inside or
both. I never boil them and they come out just fine.

Bill Ranck Blacksburg, Va.

I put mine in the smoker and cook them nice and slow! They
come out perfect every time. No boiling!!! Takes part of the
flavor away. Bill

In article <[email hidden]>,

(Nancy Dooley) said:

"Sue" <[email hidden]> wrote in message news:<YdYcc.625$zj-
[email hidden]>...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Not ruin them, but the reason for the boiling is that to
get them cooked all the way through on the grill or by
frying generally makes them too dark to be
attractive...that's why we boil first and grill or fry
second - makes them crispy brown on the outside and juicy
and cooked thoroughly on the inside. Others do the
opposite - grill/fry first and then boil, but I think
that's just silly - you lose all the good crusty bits on
the outside by doing it that way.

Each to own and all that.

N.

When I grill or fry any sausages like brat's, I will cut
them in half down the middle prior to cooking. Have had no
trouble cooking them thru that way. ;-)

Yummy too!

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

"Sue" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

My grandma swore by parboiling them for a couple of minutes
before frying them. She could get them golden brown all the
way around. For grilling, just cook them over low to medium
fire, slowly and turning them often. Hope you have plenty of
beer (to drink, not to cook them in).

Jack Wurst

"Margaret Suran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Sue said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Years ago, all the Pork Stores (who remember them?) told
the customers to boil the raw Bratwuerste first, because
they were still afraid of Trichinosis, I assume. It really
was no big deal, putting the sausages into a pot and
simmering them in water for five or ten minutes, then
transferring them to a frying pan and browning them, while
sticking the skin with a fork or knife tip, until some of
the fat was released and the sausages were nice and brown
and ready to eat.

Served with boiled potatoes and sauerkraut, they made a
wonderful meal. Those sausages, made in the back of the
Pork Store or at home, by the butcher or his wife, were
something that is no longer available here.

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens
still has the old style bratwurst. They make it there.

Quoted message said:

Schaller and Weber's Bratwuerste come raw or precooked
now, but the old taste is missing.

Karl Ehmer the same. All I can get here in the sticks is the
precooked. Sometimes I'll make my own but not often.

Quoted message said:

I think that Barbara still gets the real thing in
Minneapolis.

She won't tell.

Jack Wurst

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens
still has the old style bratwurst. They make it there.

It always suprizes me just how small the world is, I'm from
Middle Village

Quoted message said:

Karl Ehmer the same.

I tried KE a number of years ago and thought they were
bland. I bought these online. These had a "black peppery"
taste to them which I liked.

I also got a kraut/kapusta mixture to eat with them, which I
didn't care for. Maybe it was just my palate but it tasted
like sweetened kraut, nothing more.

Jack Schidt® said:

"Margaret Suran" <[email hidden]> wrote
in message "]news:[email hidden]...

Quoted message said:

Sue said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Years ago, all the Pork Stores (who remember them?) told
the customers to boil the raw Bratwuerste first, because
they were still afraid of Trichinosis, I assume. It really
was no big deal, putting the sausages into a pot and
simmering them in water for five or ten minutes, then
transferring them to a frying pan and browning them, while
sticking the skin with a fork or knife tip, until some of
the fat was released and the sausages were nice and brown
and ready to eat.

Served with boiled potatoes and sauerkraut, they made a
wonderful meal. Those sausages, made in the back of the
Pork Store or at home, by the butcher or his wife, were
something that is no longer available here.

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens
still has the old style bratwurst. They make it there.

There are none left on the Upper East Side nor the Upper
West Side of Manhattan, at least not to my knowledge. I
never get to Ridgewood and I am not supposed to eat Wuerste
any more, because I am supposed to watch my sodium intake.

There was a time when there was one of those Mama/Papa
stores in every neighborhood and you could get home made
pickles and sauerkraut out of barrels there. You could even
ask the owner of the store to get you something special, as
long as it was pork and often the wife would be happy to
cook something for a special occasion. At least that was the
way it was when I was newly married and moved into our first
apartment in 1947, on Anderson Avenue in the West Bronx. The
Pork Store was on Ogden Avenue. The hams and bacons and
sausages were all privately cured and smoked. Being Jewish,
I had never had pork at home and I thought it was the
tastiest meat. I still think so. That is also where I
learned to eat Bratwurst, Bauernwurst, Jaegerwurst, etc.
Until then, I was only familiar with Frankfurters.

MS

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Sue" <[email hidden]> wrote in message news:YdYcc.625$zj3-
[email hidden]...

Quoted message said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

My grandma swore by parboiling them for a couple of
minutes before frying them. She could get them golden
brown all the way around. For grilling, just cook them
over low to medium fire, slowly and turning them often.

Hope

Quoted message said:

you have plenty of beer (to drink, not to cook them in).

Jack Wurst

Actually, I par-boil them in beer, or mostly beer and a bit
of water. They don't need to be in the soup long, 5 minutes,
no more than 10 or so. I've also been known to drop some
chopped onion in as well. Then I grill them. Keeps them
juicy, and gives them a lovely color.

--
Tank

This Space To Let.

In article <[email hidden]>, Margaret Suran

Quoted message said:

Sue said:

I always see recipes calling for brats to be boiled
before grilling or frying. Will it ruin them by skipping
this step?

Years ago, all the Pork Stores (who remember them?) told
the customers to boil the raw Bratwuerste first, because
they were still afraid of Trichinosis, I assume. It really
was no big deal, putting the sausages into a pot and
simmering them in water for five or ten minutes, then
transferring them to a frying pan and browning them, while
sticking the skin with a fork or knife tip, until some of
the fat was released and the sausages were nice and brown
and ready to eat.

Served with boiled potatoes and sauerkraut, they made a
wonderful meal. Those sausages, made in the back of the
Pork Store or at home, by the butcher or his wife, were
something that is no longer available here.

Schaller and Weber's Bratwuerste come raw or precooked
now, but the old taste is missing.

I think that Barbara still gets the real thing in
Minneapolis.

Youse guys didn't know there's a nice German market in
Manhattan named for Rob's opa, didja! :-)

(Actually, Margaret, I buy Johnsonville brats for grilling.
I pre-cook them in water for about 10 minutes before
grilling. [censored] the casing? Heresy! When I grill them, I try
to get them nicely browned *without* pricking the skin --
flame-up and all.)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

"Margaret Suran" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Jack Schidt® said:

"Margaret Suran" <[email hidden]> wrote
in message "]news:[email hidden]...

Quoted message said:

Sue wrote:

>I always see recipes calling for brats to be boiled
>before grilling or frying. Will it ruin them by
>skipping this step?
>
>

Years ago, all the Pork Stores (who remember them?) told
the customers to boil the raw Bratwuerste first, because
they were still afraid of Trichinosis, I assume. It
really was no big deal, putting the sausages into a pot
and simmering them in water for five or ten minutes,
then transferring them to a frying pan and browning
them, while sticking the skin with a fork or knife tip,
until some of the fat was released and the sausages were
nice and brown and ready to eat.

Served with boiled potatoes and sauerkraut, they made a
wonderful meal. Those sausages, made in the back of the
Pork Store or at home, by the butcher or his wife, were
something that is no longer available here.

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens
still has the

old

Quoted message said:

Quoted message said:

style bratwurst. They make it there.

There are none left on the Upper East Side nor the Upper
West Side of Manhattan, at least not to my knowledge. I
never get to Ridgewood and I am not supposed to eat
Wuerste any more, because I am supposed to watch my
sodium intake.

There was a time when there was one of those Mama/Papa
stores in every neighborhood and you could get home made
pickles and sauerkraut out of barrels there. You could
even ask the owner of the store to get you something
special, as long as it was pork and often the wife would
be happy to cook something for a special occasion. At
least that was the way it was when I was newly married and
moved into our first apartment in 1947, on Anderson Avenue
in the West Bronx. The Pork Store was on Ogden Avenue. The
hams and bacons and sausages were all privately cured and
smoked. Being Jewish, I had never had pork at home and I
thought it was the tastiest meat. I still think so. That
is also where I learned to eat Bratwurst, Bauernwurst,
Jaegerwurst, etc. Until then, I was only familiar with
Frankfurters.

MS

Oh for the good old days!

Jack Past

"Sue" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Jack Schidt®" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Pssst, Margaret. Forest Pork Store in Ridgewood, Queens
still has the

old

Quoted message said:

Quoted message said:

style bratwurst. They make it there.

It always suprizes me just how small the world is, I'm
from Middle Village

It took me until the age of 10 to hear that pronounced
anything other than 'Mittel Villitch'.

Quoted message said:

Quoted message said:

Karl Ehmer the same.

I tried KE a number of years ago and thought they were
bland. I bought

these

Quoted message said:

online. These had a "black peppery" taste to them which
I liked.

Yeah, precooked bratwurst isn't the same, although it will
do in a pinch.

Quoted message said:

I also got a kraut/kapusta mixture to eat with them, which
I didn't care for. Maybe it was just my palate but it
tasted like sweetened kraut,

nothing

Quoted message said:

more.

Dunno, never tried it.

Jack Kraut

"Melba's Jammin'" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

(Actually, Margaret, I buy Johnsonville brats for
grilling. I pre-cook them in water for about 10 minutes
before grilling. [censored] the casing? Heresy! When I grill
them, I try to get them nicely browned *without* pricking
the skin -- flame-up and all.)
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

We get Johnsonville bratwurst in Sandy Eggo now. I've tried
them a couple of times and found them ok. I prefer to boil
them in beer.

Charlie

"Katra" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

When I grill or fry any sausages like brat's, I will cut
them in half down the middle prior to cooking. Have had no
trouble cooking them thru that way. ;-)

Yummy too!

K.

I had a friend who was a German chief. He always did his
Bratwurst and knockwurst that way. I learned to do it that
way too. He liked to serve it with hot potato salad and red
cabbage. I later came under the sway of some Minnesotans
and started the boil n grill and serve with sauerkraut. I
may go back.

Charlie