Does anyone know how top cook bratwurst without having it spatter over everything or skeeting streams of hot through pinholes? We usually boil them for a short time before frying them, but that doesn't help enough. We have covered them, but condensation collects under the top and when you lift the top and the wursts it drips over everything. --BAH !
I don't know anything myself about cooking bratwurst but I found this on the net: "Cook over medium heat on a grill, under a broiler or in a frying pan. Cook for 3-4 minutes per side until the casing is browned. Do not use excessive heat to avoid having the casing crack open. Once brats are browned, they are ready to eat." Also this link: https://www.wikihow.com/Cook-Bratwurst Hope this helps you out.
Too hot. boil first then fry, no lid. no more than medium heat. I will use a cast iron frying pan on the grill, maybe a little onion and beer, and toss them back and forth until they are both browned and swollen. they can get shriveled when cooked dry. And you obviously can use a taller pot for frying.
Thanks so much, Eileen and Dirt M. I appreciate your trouble and ideas. I shall show this to my Bride and check the internet out further.
Yeah, we have a taller frying pan...actually it is sort of like a wok, with a handle. The sides of the wok isn't quite as high as a wok. My Bride has calmed down a bit now.
What I have found lately with any sort of store bought sausages is that they're are spluttering and splashing grease then burning more as it seems the makers of said sausages are now putting sugar into them. My theory is that adding this is making them burn easier and is also somehow making the grease geasier so it is splattering more. In the good old days sausages seemed to be more meat meat with fat and spices but they sure didn't cook like they are now. I used to have a large round screen mesh that I'd put on top of the cast iron frying pan and that used to contain the splatters but somewhere I lost it or tossed it and to resolve the issue I rarely now (if ever) cook the new type of bratwurst.
I was amused to learn so many "european" style sausages here use pork butt (shoulder) such as kielbasa and our local breakfast sausages actually have added pure fat such that what we are eating is essentially a fried pork skin with a little meat and spices when cooked properly. Now my question to the reader across the pond is of course "What is the old recipe?".
We use a splatter screen. Then it doesn’t matter if they are contankerous. Can pick them up at the local dollar store here. Can’t live without them (or the outdoor barbecue). Amazon has fancier more expensive ones. https://www.amazon.com/Splatter-Scr...jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
