Traditional Wisonsin Bratwurst
American recipe - Lisa Reiland
The American Midwest is the bread basket of the country. Here in the Heartland, the farms produce the vegetables, grains, fruit, dairy and meats that the rest of the country consumes. When people talk about "American food" in any kind of general sense what they usually mean is Midwestern cuisine. These are the cheesy casseroles called "Hot dish", pot roasts, and baked pastas; the soothing comfort foods that pull us through on a chilly winter evening-hearty and simple rather than fancy and frivolous, flavorful but not aggressively spiced. It should not be surprising, then, that the Midwest gave us "Betty Crocker", not an actual person but the personification of the ideal American home cook as conceived by Minnesota-based General Mills, comparable in level of familiarity to her German counterpart Dr.Oetker, whose books also shelve the kitchens from Bavaria to the shores of the Baltic Sea.
When you think "beer and a brat", it isn't Germany you have in mind, it's the Midwest, isn't it? It's a tradition with a heady past. When Germans and Czechs settled in the Midwest, they brought beer-making knowledge from the old country--and made use of the surrounding prairie to grow the grains necessary for beer brewing. Cities like St.Louis, St Paul& Milwaukee ("Sud City") remain big brewery towns. German and Polish immigrants in the Midwest also turned their knack for knackwurst and other German-style sausages into a serious industry-creating a perfect pairing of "suds and brats".
This recipe here is the only way to cook bratwurst in Wisconsin. These brats are incredibly tasty! Serve them with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is very important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those tepid Wisconsin summers! Listen to some polka!
Ingredients:
- 2 pounds (907 grams) fresh bratwurst
- 2 onions, thinly sliced
- 1 cup (225 grams) butter
- 6 (12 fluid ounce) cans or bottles beer (2.13 Liters)
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Directions:
- Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
Übersetzung:
bread basket |
der Brotkorb (a metaphor used to describe where all of the wheat and grains come from) |
heartland |
das Landesinnere |
cuisine |
die Küche |
casseroles |
der Auflauf |
soothing |
beruhigend |
chilly |
kalt |
hearty |
herzlich |
frivolous |
gesund, frei v. Zusatz- und Konservierungsstoffen |
| conceived | konzipieren |
counterpart |
das Gegenstück |
level of familiarity |
der Bekanntheitsgrad |
heady |
aufregend |
prairie |
die Grasebene |
brewing |
das Bierbrauen |
| immigrant | der Einwanderer |
knack |
die Fertigkeit |
substantial |
beträchtlich |
chow down! |
Malzeit! |
tepid |
lauwarm |
| ingredients | die Zutaten |
directions |
die Anleitung |
pounds |
englisches Maß für Gewicht, ungefähr 454 Gramm |
cup |
englisches Maß für Gewicht und Volumen, ungefähr 237 ml oder 225 Gramm |
fluid ounce |
englisches Maß für Volumen, ungefähr 30 ml |
teaspoon |
Teelöffel |
| prick | einstechen |
prevent |
bewahren |
simmer |
köcheln |
preheat |
vorheizen |
to brown |
anbräunen |
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