Grilled or fried bratwurst sausage links are a delicious main dish. Excellent in a toasted hotdog bun or sub sandwich.
Serve with coleslaw, yellow mustard, whole grain mustard, relish or whatever you prefer.
I usually follow instructions printed on the package after I boil in water for a few minutes. Boiling reduces sodium which improves the flavor. Tastes good without all that salt in my opinion.
I like this store brand. NOT sponsored. Just a friendly mention of a favorite and affordable product.
Bratwurst sausage is famous for tasting salty.
What is parboiling?
Parboiling is defined as partially cooking food in boiling water.
In order to parboil any vegetable or meat, use enough water to cover completely.
Once the water boils, add the food and cook for a few minutes in boiling water.
The food should be partially done only. Overcooking will drastically decrease or eliminate flavor. Avoid!
I always parboil bratwurst sausage in boiling hot water for a few minutes over high heat to reduce sodium.
Doing this simple step before frying or grilling will make bratwurst sausage taste much better (not salty).
I discovered the hard way that parboiling too long will definitely eliminate sodium and flavor. Watch closely to prevent that from happening. In fact, don’t leave the stove during this step. Yes, it is that serious when it comes to saving the flavor.
Brats (rhymes with cots, not cats) were brought into the United States by German and Austrian immigrants in the mid-19th century.
In Germany, there are 42 recognized varieties, most distinguished by their size and their spices.
There is a Bratwurst Museum in the Holzhausen village.
Bratwurst Sausage is made with course ground pork and beef or pork and veal. The casing is natural and the seasonings include salt, black pepper and sweet spices like mace or nutmeg.
Always sold fresh. Never cured or smoked.
Enjoy this recipe!