It is no secret that I like beer. I also like brats. Not brats with a long A, a Z and weird eyes, but brats, a soft A, as in a type of sausage made from pork or less commonly beef or veal.
There is another reason I like Beer, no explanation is necessary.
This week on Nunnsense we are combining these two game day favorites along with some salt and time, not the herb, that will have you coming back for more.
Keeping it simple and yet full of flavor is the idea behind this tailgate treat.
The method for cooking brats varies from grill to grill. I like to par-boil the uncooked sausages in beer and then take them to the grill. Some chefs like to go straight to the grill. There is nothing wrong with either method.
In this week’s episode, we pack more flavor per bite by getting rid of water while enhancing the flavor of the toppings.
Peppers and onions go with brats like tailgating goes with beer.
To bring out the flavor, we let salt work its magic. Let’s get rid of the excess water and brighten the bite of the peppers and onions. No soggy buns on these Brats.
Bold flavors, dry buns and something simple for game day. It’s not nonsense, it’s Nunnsense.
Want to catch up on more Nunnsense? Check out an amazing Banana Pancake recipe here.