If You Don’t Have Anything Nice to Say . . .

Sunday Night Green Bay Packers took the field. That meant grilling up bratwurst with caramelized onions while listening to my crazy husband scream at the TV set. I truly don’t understand how getting so worked up that the veins in your neck look like they are about to explode can be considered relaxing. I guess it’s a guy thing.

Back in January 2015, I shared my take on Bratwurst in beer. Ever since then, whenever I cook up Bratwurst in beer; I feel just a little bit hurt. There was a comment on my posting I had not expected. Someone made the comment that said I was WRONG and proceeded to provide a link from my post to theirs, the correct way to cook up bratwurst. It hurt my feelings.  I didn’t delete the comment. Everyone is entitled to an opinion. Yet it still hurt.

First of all, there is no such thing as a wrong way to cook something. The way one person makes a salad might not be how you make a salad, but that does not make their salad wrong. Just different. I’ve had people say “great post. I like mine with (whatever)” to which I often reply “great idea, I’ll have to try that next time”. Those are exchanges with respect for one another.

Being constructive is also different. Say I was baking bread and the bread turned out as hard as a rock. I might share the experience and ask for advise. That’s fine. I need help. However; I would expect any responses to be next time try this or this is what works for me. (When I complained about cutting butter into flour for biscuits, it was suggested that I use a food processor fitted with a blade – that’s advise – and it was appreciated).

There are recipes and postings for beets and Brussels sprouts and all sorts of things that I personally would never eat. I don’t like beets or Brussels sprouts. Still, I’ll read the post and in the end “like” it. No comments such as “Yuck!”. Why like the post if i don’t like the dish? Because someone took the time to share something they like. It might be well written or beautifully photographed or mean something to them and their family. Maybe it’s mom’s recipe or grandma’s or Uncle Ned’s – it doesn’t matter. Realize it or not, every recipe, every photograph or story or whatever is a little piece of someone brave enough to open up and share. That alone should be admired, appreciated and respected.

I’ve decided to re-post the recipe to reclaim it. This is MY recipe for Bratwurst – Hubby loves it, Kiddo loves it and I enjoy it. If you don’t like it, fine, don’t make it but don’t tell me something my family enjoys is WRONG.

Bratwurst in Beer with Grilled Onions
1 Package Johnsonville Bratwurst
1 Onion, sliced
1 Bottle of Beer – enough to cover Bratwurst (1 bottle of is enough for 1 package of 5 bratwurst)
1 Package Sandwich Rolls

Pierce Bratwurst to allow fat to drain and beer to soak into meat. (A thin fork, cocktail pick or cake-tester works fine – remember, you want the fat to seep out, the beer to soak in and the bratwurst to retain its flavorful juiciness).

Place Bratwurst in a large pot. Cover with beer let Bratwurst soak in beer for about 45 minutes.
While bratwurst are soaking, thinly slice onions. If desired, place a few sliced onions into the pot with the bratwurst, reserving the majority of the onion for “grilling” in a pan.

Saute onions with a little butter over medium-low heat until golden, about 20-30 minutes.

Heat a gas grill for about 10 minutes or so to get it good and hot. Turn heat on under pot of soaking bratwurst to low and let simmer while grill heats.

Remove bratwurst from liquid. Grill to sear outside, turning as needed, about 5 to 6 minutes per side.

Spread mustard or favorite condiment onto bun. Top with bratwurst and onion.
Serve with French Fries or warm German Potato Salad

Let Bratwurst soak in beer for about 45 minutes. Turn on the heat, then let them simmer for about 10 minutes prior to grilling

Slice one onion. If desired, toss a few onion slices into pot with soaking bratwurst. Set aside until ready to grill in a pan. About 35 minutes into bratwurst soak, begin grilling onion.

Add a little butter or margarine to the pan, grill onions over medium-low heat until nicely browned, about 20 minutes. Stir often to prevent burning.

Remove bratwurst from beer after about 45 minutes. Place on a hot grill to finish. Grill bratwurst about 5 minutes per side, just enough to get the outer skin to char a little and blister.

While bratwurst finish on the grill, remove onions from heat and set aside until ready to use.

Place grilled bratwurst on bun smeared with desired condiment (mustard or deli style brown mustard are excellent choices). Add grilled onions, serve and enjoy.