'bratwurst' on Serious Eats

Upgrade Your Potato Skins With Beer-Cooked Onions, Beer-Simmered Brats, Beer Cheese, and Bacon

One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins. More

Bacon, Bratwurst, and Beer Cheese Potato Skins

One of my go-to Game Day foods has always been potato skins. This time around, we can settle for nothing less that the ultimate champion of skins—the MVP of football feasts. If we're truly bringing our appetizer A-game, we need to mix it up a bit by drafting some beer right into our recipes. Brew-loving brothers and sisters, if you're with me, allow me to introduce an ale-filled appetizer just in time for the Super Bowl: Bacon, Bratwurst, and Beer Cheese Potato Skins. More

Grilled Bratwurst, Beer, and Cheddar Soup

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

Sausage City: Mirabell's Traditional All-Veal Bratwurst

At Mirabell, an old school German spot in Irving Park, they serve classics like the bratwurst—but they're doing things their own way. Case in point: when you order their bratwurst, it comes not just boiled or grilled, but soaked in milk, dipped in egg, and fried in butter. And it's quietly the best traditional bratwurst I've ever eaten More

The Food Lab: The Best Way To Grill Sausages

Haven't you ever wished that your juicy pork chops were perfectly seasoned all the way to the center? Or that your tender pork tenderloin were just a bit juicier and fattier? Or maybe that your flavorful, smoky ribs had a decisive snap to their bite? Sausages combine the best characteristics of all the other popular cuts of pork into one perfectly juicy, always tender, well-seasoned through-and-through package. They really are one of the ideal foods for the backyard grill. That is, provided two simple things: you start with great sausages, and you don't mess'em up. That's easier said than done. More

Homemade Wisconsin-Style Bratwurst

Over at The Paupered Chef, Dinner Tonight contributor Nick Kindelspeger tries his hand at making his own Wisconsin-style bratwurst. Sorting through more than 40 recommended ingredients and ultimately converting a hundred-pound recipe into a five-pound one, he ends up with the bratwurst “of his dreams”—“perfectly plump, gushing with juice, and haunted by charcoal smoke.” See the recipe, and his step-by-step photo tutorial, here.... More

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