Nueske brats.

Nueske brats

12 minutes on low, 2 minutes on high.


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11 Responses to Nueske brats.

  1. Dan says:

    I’m definitely not a sophisticated foodie but in my book even standard brats are 10x as good as of any other style of sausage, and a quality bratwurst can be magical.

  2. turcopolier says:

    I am just a griller and a rotisserie guy, but these Nueske’s WERE magical.

  3. Kilo 4/11 says:

    Do you eat them in a bun, or straight up?

  4. turcopolier says:

    Kilo 4/11
    Best is in a wasser brotchen mit sempf.

  5. Over the Summer my younger son brought up some ZZQ brats from Richmond. All their sausages are every bit as good as their brisket. I cooked them over a charcoal fire along with some sliced up peppers and onions. The peppers and onions picked up a delightful smoky flavor to complement the brats. I also toasted the buns over the charcoal. Added a little drizzle of one of the ZZQ sauces to finish them off. Best brats we ever had. Will definitely do that again next Summer.

  6. Mark says:

    Best in Madison,Beef,Butter BBQ/Jims Meats

  7. Kilo 4/11 says:

    “Best is in a wasser brotchen mit sempf.”
    Never knew they could be served that way, but sounds good. Reminds me of a Chicago favorite: Italian beef sandwich, dunked in its juice.

  8. turcopolier says:

    Kilo 4/11
    There are water brotchens and milk brotchens. Water is better. I used to buy ’em off street carts in Germany and Alsace.

  9. Mark Logan says:

    Thanks for the tip. Never heard of these before, and have located a store that stocks it not too far away.
    Just for humor, below is a recipe for backwoods sausage from Merriweather Lewis’s French guide I came across. Boudin Blanc.

  10. Escarlata says:

    Ya le has roto el plato a Marguerite! Por el borde..
    Ella, qué dice?
    Mi madre, cuando rompo un plato, o un vaso, me dice siempre que parece que tengo las manos de mantequilla…Como si a ella no se le rompiera nunca nada…

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