If you have ever grilled sausages, you know how easy it is to share the housing and let it darken on the outside, but remain strangely pale and slightly squeaking inside. Fortunately, this problem has a simple solution.
In my research I learned something about a technique that of chefs like J. Kenji López-Alt (in The Food Lab) and practiced by Grandmas on the Internet. It is the “first, then grill” approach: a simple two -stage method that delivers consistent results every time.
To learn more about how the Germans do, I made Aldo Lanzilllotta, a cook and owner of the popular German sausage hall of Toronto. Wvrst. He told me that they went straight to the grill because they make their sausages in the house and have a finely coordinated technology. But he agreed that for those of us who cook at home, a slow par-boil in front of the grilling is beautiful because it “gives the sausage an excellent snapshot and keeps it moist”.
What could you ask for more?
How to cook bratwurst on the German path perfectly
Start carefully simmering the brats in an aromatic liquid – such as broth, water with aromatics or beer with cut onions – for about 15 minutes or until they are cooked. This ensures that the bratwurks remain plump and juicy while the housing remains intact.
Transfer the brats for a gentle simmer, into a hot grill or a cast iron pan for just a few minutes on the side. Since they are already completely cooked, this last step is to create the beautiful golden brown appearance and reach the satisfactory snapshot that makes a great bratwurst.
According to Lanzillotta, the final step must be very hot that your grill or cast iron is super hot. Therefore, he adds: “To continuously turn and roll the sausage, and make sure that you do not chariate the ends too much. They normally annoy the fastest.”
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I tried this technique and although it is a little more effort, it really takes the stress out of cooking. The breaking of the job in two steps gave me more control. At first I made sure that the bratwurst was cooked, then I went after this golden snapshot. The boiling liquid (I used beer and onions) also fulfills the bratwurst with an additional taste and lets your kitchen smell after Oktoberfest.
If you have pushed time and really cannot simmer first, you can go straight to a hot grill, but Lanzilllottas advice and a choose. “You can reach a great, juicy, shabby brat by being aware of cooking,” he says. According to Lanzillotta, the grill should not be too high heat, but otherwise the brats can be cooked in the same way.
Tips for even better bratwurst
- Let simmer gently. Never let your liquid come to hard cooking – this can lead to the housing bursting and releasing all these precious juices.
- Use the right beer. Malzbauer and Pilsner are a great decision to infuse taste, but avoid excessively hopeful varieties that can become bitter when heated.
- Avoid puncture wounds. Do not pierce the sausages at any time, otherwise you will lose all of these precious juices you are working on.
- Serve the German path. Enter your bratwurst with spicy German mustard, potato salad and cooked sauerkraut.
