My sister recently pointed out that Sonic is now serving bratwursts. She kept going on and on about how delish they are. And then it occurred to me that maybe she didn't know how simple re-creating the recipe would be. So today, after picking the children up for school, I went to Sonic for a milkshake and to spy on their menu brats. Super simple. Super easy. Super yummy when made in your kitchen and not in a fast food joint.
It didn't take much twisting of the arm to convince my hubby that we needed brats tonight for dinner. Here's how ours looked:
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| sauerkraut bratwurst |
- A package of bratwurst (the ones you find in the cold cut/hotdog section of your grocery store
- hotdog buns
- spicy mustard
- a can of sauerkraut (drained and lightly rinsed)
- a medium onion (halved and sliced)
- olive oil
- celery salt
- salt and pepper
Directions:
- In a small pan, drizzle a little olive oil and heat on medium-high heat. Add onions and saute until soft and starting to brown.
- In a small sauce pot, heat the sauerkraut with a tiny bit of water (since you drained the original "juice") until heated through.
- Grill your brats until they crack and get a little black in places. (I guess you could also bake them or boil them, but grilling them in best.)
- Heat the hotdog buns in the microwave (I keep mine in their bag, with the bag open)
Once all of these things are done, just assemble your brat to your liking, sprinkling it with celery salt, salt, and pepper to taste.
WAY better than anything Sonic could come up with and made to taste. How could it not be good?
Natalie! I am so glad you drain and rinse your saurkraut. So many Americans don't and it hurts my black, red, and gold heart ):
ReplyDeleteAlso, about the bratwurst thing: I have a secret, passed down from German to German. To make the bratwurst as un-fatty and kinda-healthy as possible, you boil them for 10 minutes in a pot with water that's at least covering the bratwurst. This will actually cook the bratwurst, and cause all the fat in them to rise to the top of the water (The water's gonna look gross). After that, you can grill them however darkly or lightly you want to. But remember! 10. Minutes. No more, no less.
If you boil them for much longer past 10 minutes, the water will get up under the casing and it's gross. <--- Learned that the hard way :/
If you boil them for much less than 10 minutes, not all the fat will boil out of them.
As a side note: I'm also pretty sure the boiling actually softens the casing so it's easier to bite into. I should research that....
It never occurred to me to both boil AND grill. Thanks! I will definitely do that from now on.
ReplyDeleteI drain my sauerkraut because I CAN'T handle how potent it is if I don't drain it! I just do a light rinse so I don't wash out all the "sour."
Every single German I've ever met, who doesn't make their own saurkraut, drains and rinses the saurkraut. Especially here in America-- it is entirely too vinegary for most German palettes.
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