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Old 03-04-2007, 07:02 PM   #1
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Ideas on what to do with spicy Johnsonville brats?

Hi all,

I've got some in the fridge that need to be cooked up, but I got no inspiration. Any ideas about what can be done with a minimum of fuss? "Ghetto-trashy" recipes don't bother me in the least :)

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Old 03-04-2007, 07:06 PM   #2
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I believe if you soak 'em in some beer, and then grill them they're pretty tasty. Then sautee some onions & peppers and toss them in some heated marinara sauce.
(that's the quickie version of the one we usually slow cook)
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Old 03-04-2007, 08:16 PM   #3
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I have browned them slightly with onions and peppers, added beer, simmer for a few minutes, when the beer has reduced add a spicy brown mustard..making a mustard sauce of sorts...plate them up and go for it!!
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Old 03-04-2007, 08:49 PM   #4
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Whoa! I don't think I'm man enough for that! Kim (DH) made some hot deer sausage that I had to mix 50/50 with ground chuck...and it was still hot!
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Old 03-04-2007, 09:26 PM   #5
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try slow cooking them in a crockpot with your favorite baked bean recipe, it'll take the spice down in good way. try a quarter cup of maple syrup in your baked beans too
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Old 03-04-2007, 11:05 PM   #6
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Quote:
Originally Posted by Uncle Bob
I have browned them slightly with onions and peppers, added beer, simmer for a few minutes, when the beer has reduced add a spicy brown mustard..making a mustard sauce of sorts...plate them up and go for it!!
Thanks for the ideas everyone!

I'm using Bob's suggestion - more-or-less. I soaked em in beer for a few hours (thanks first suggestion) - then browned em in evoo (hello snap, crackle & pop!) - then sauteed onions in butter - threw it all back in the skillet with the beer to simmer & finish cooking - when the beer reduces, will add mustard (regular - don't have spicy). Don't have peppers either, or woulda included em.

I've got rice on the other burner, for a foundation for the sausage & onions.

We'll see... :)

Thanks again folks!
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Old 03-04-2007, 11:42 PM   #7
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That should certainly work. No peppers is no biggy - the onions are the key IMHO. Hope they were wonderful! Let us know how they turned out.
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Old 03-05-2007, 12:16 AM   #8
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That should certainly work. No peppers is no biggy - the onions are the key IMHO. Hope they were wonderful! Let us know how they turned out.
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Old 03-05-2007, 12:28 AM   #9
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Old 03-05-2007, 07:10 AM   #10
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I don't really think "soaking" is the thing to do with brats--simmer them and then grill--or what Uncle Bob says. But just "soaking" isn't going to do much.
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