Recipe for cooking bratwurst

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

3 lbs. lean pork
1 1/2 lb. (one and a half lbs. ) fatty pork
3 Tbsp. black pepper
2 Tbsp. salt
1 1/2 Tbsp. sage
1 Tbsp. cloves
1 tsp. rosemary
1 tsp. mace

Coarsely grind meats with the seasonings, pack into a crock, and seal the top with a layer of pork fat and aluminum foil to let the flavors ripen overnight in the refrigerator. Form the meat into patties and fry them or stuff the meat into casings and poach in simmering water 45 mins.

Makes about 16 links or patties.

For a Brat Fry
16 oz. pilsner beer
4 large onions, sliced thick
2 Tbsp. Polish mustard with horseradish
1 Tbsp. catsup
12 bratwurst in casings
6 hard rolls

Bring beer to a simmer in a pan with 1 of the onions, the mustard and catsup. Add bratwurst and simmer about 20 mins. Have your grill or broiler hot. Drain the bratwurst. Grill brats and remaining onion slices about 5 mins. on each side. Grill the split rolls quickly. Fork a pair of wurst onto each and top with onions. Serve with plenty of extra mustard and catsup and beer.