In order to optimize the Flavor and Texture of our sausage when cooking we would like to mention a few things to consider: 

PRE-BOILING:

  • When a sausage is pre-boiled it leaches the spices out of the Sausage and into the water, consequently when you dump the water you are also dumping the spice and flavor.

PIERCING: 

  • When a sausage is poked or pierced it allows the juices and flavor to escape, the use tongs or spatula instead of a fork is preffered.

OVERCOOKING:

  • Cook only long enough to reach 156 degrees internal temperature, cooking any longer will only make them tough, dry, and may make them seem too salty.

GRILLING:

  • Place thawed, raw brats on a grill over medium heat. Keep turning, rotating, and moving until they are all evenly browned and reach 156 degrees internal temperature.

 

BAKING: 

  • Place thawed sausage on a lighlty oiled shallow cooking sheet and into a pre-heated 350 degree oven for 45-60 minutes turning once after 20-30 minutes.

PAN FRYING:

  • Place thawed, raw brats into a pre-heated fry pan (cast iron is best if possible) with a few Tbsp. each of both oil and water and cover to steam. Keep them moving and turning until they are a golden brown on all sides and serve.

Optional:

  • Place brats in a pan with half a can of beer, one medium slivered onion, and simmer for 20-25 minutes. They can be served straight from the pan or moved to your grill to crisp up the skins. 

Please not cook in the microwave. It will make the casings chewy and rubbery and enhances the salt.