12 minutes on low, 2 minutes on high.
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.
I am just a griller and a rotisserie guy, but these Nueske’s WERE magical.
Do you eat them in a bun, or straight up?
Best is in a wasser brotchen mit sempf.
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.
Best in Madison,Beef,Butter BBQ/Jims Meats
south african boerewors the best
“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.
There are water brotchens and milk brotchens. Water is better. I used to buy ’em off street carts in Germany and Alsace.
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.
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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