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KUSA - Cooking the perfect bratwurst takes practice. That's why the crew from Polidori stopped by 9NEWS Saturday morning to talk about the best recipes and perfect grilling tips.

Bratwurst Cooking tips:

Here are a few simple tricks and some masterful techniques that will help grillers create brats that impress family and friends with each and every savory bite.

Patience is key, a burnt brat is an unfortunate sign of impatience.

The key to grilling a highly flammable food like sausage is to use moderate heat and grill slowly.

Searing sausage may cause the brat to burst and the casing to split, releasing all its good juices.

A "low and slow" approach to grilling brats is recommended. That means grilling brats on a medium flame until the internal temperature reaches 160 degrees, about 25 minutes, or the time it takes to relax with a cold beer.

Grillers who prefer gas grilling should start the flame at a medium setting. Then, as brat juices start to flow, be ready to lower the heat as needed.

Partially poach the sausages in beer or wine before grilling. This has the added advantage of adding flavor and melting out some of the excess fat. After par-poaching the brats, grill them until brown (about 4-6 minutes on each side) turning with only tongs.

Piercing the casing with a fork is a big no-no!

Poking a brat will release the juices and result in a dried-out brat.

Flare-ups are the curse of great grillers. When dripping fat causes flare-ups, you'll need to move the sausage to another section of the grill. Hint: a clean grill will eliminate most flare ups.

Bratwursts tend to have a natural curl. Turning a brat on the grill can be tricky. Hint: When removing the bratwurst from the package, straighten the links on the grill, this allow them to easily turn and cook thoroughly.

Recipes:

Polidori Bratwurst Teriyaki Kabobs and Pineapple

Pineapple gets nice and caramelized on the grill and is so tasty with pork. Teriyaki goes well with pork and pineapple.

Ingredients:

1 pound Polidori Bratwursts

1 pound Pineapple chunks (canned or fresh pineapple chunks found in the produce section of the grocery store make it simple)

Teriyaki barbecue sauce

Wooden or metal skewers

Directions:

Slice the bratwurst and pineapple into 2 inch slices. Skewer the bratwurst and pineapple chunks alternating accordingly. Thread the brat slices through the edges so the cut sides will be sitting on the grill. This puts more of the meat in contact with the heat.

Coat bratwurst and pineapple with the teriyaki barbeque sauce.

Barbecue until the pineapple chunks start to get some good dark grill marks on them approximately 4-6 minutes, turning once or twice.

Serve the kabobs over jasmine rice with your favorite vegetables.

Beer Brats

Ingredients:

1 pound Polidori Bratwurst

Beer to cover

1 medium large sweet onion

1/8 stick of butter

Directions:

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on buns with sauerkraut, onions, green peppers, ketchup and or mustard.

*Recipe adapted of Bobby Flay

Bratwurst Burger

Ingredients:

1 pound Polidori Bratwurst

Hoagie rolls

Directions:

Heat grill to medium. Place raw brats on heated grill. Grill brats until cooked thoroughly. Remove brats from grill. Butterfly the brats and place atop of bun. Serve brats on buns with sauerkraut, onions, green peppers, ketchup and or mustard.

Bratwurst on the Grill

Ingredients:

1 pound Polidori Bratwurst

2 ears of corn, cut into thirds

2 sliced carrots

¼ pound green beans

Directions:

Pre heat the grill to medium. Place all the ingredients in a large foil pouch. Place on grill and cook slowly until all contents are cooked thoroughly, approximately 25 minutes. Remove from grill and carefully open as contents will be steamy and hot.

While the origins of this annual food holiday are unknown, folks have been gobbling up these delicious "fried sausages" for centuries. Whether you prefer yours plain, loaded with all the fixins or with a ginormous glass of beer, today is the perfect opportunity to whip up one or two of the delicious bratwurst recipes below and get your best 'wurst' on!

Bratwurst is a heavily spiced sausage, usually enjoyed on a roll with mustard or by itself with a side of sauerkraut.

The term "bratwurst" is a compound of two German words—"braten," which means "to fry" and "wurst," which means "sausage."

Bratwurst originated in Germany and have been around since the 14th century. These sausages are generally made from pork, veal or beef.

(KUSA-TV © 2014 Multimedia Holdings Corporation)

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