Dyste’s Homemade Bratwurst

Bratwurst is German and comes from the old High German words: brato which means pure meat with no fillers and wurst that means sausage. The meat, traditionally veal but other meats such as pork can also be used, is highly seasoned with a blend of spices.

Our homemade brats are considered a mild variety of sausage, not too much heat but a lot of flavor. Dyste’s uses only the finest ingredients to make our famous “Spanky” Brats. Using Spanky’s secret recipe, we blend a variety of spices and savory pork to bring you the freshest and tastiest bratwurst you will find anywhere.

Should I boil brats before grilling?

There is some debate about whether you should boil brats before grilling or roasting.  Some people prefer to boil Bratwurst first in water or beer before grilling to speed up the cooking process.  This also helps insure that the final product is fully cooked. Though some bratwurst experts insist that pre-boiling brats does nothing for the flavor except to weaken it.  However, they do admit that if you are cooking large quantities, keeping them warm in simmering beer is better than holding them on the grill where they will dry out faster.

Cooking

Dyste’s Bratwurst must be fully cooked before eating. Grilling or panfrying are popular cooking method. They can also be roasted in the oven if a grill is not readily available. As with most meats, the best way to grill brats is low and slow. Also remember: do not poke holes in your bratwurst while cooking, as you will loose a good amount of the flavor and juices. As cooked sausage cools, it develops a hard casing and dries out quickly. So keep brats warm and serve them straight from the grill.

Serving Suggestions

Brats are great served “knife and fork” as a main meal or picnic-style on a baguette or hot dog bun. Leftover brats can also be added to soups and skillet dishes.

Popular condiments include:

  • Sauerkraut
  • Spicy brown mustard
  • Pepper Jack cheese
  • Horseradish sauce
  • Sauteed onions

Recipes

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Posted: July 4, 2010 | Permalink