While your Brats are on the grill, place
a pan along side them with cooked onions and sweet peppers
bathed in your favorite beer. When the Brats are ready,
you can bath them in the beer while you are cooking more!
And your onions, peppers and Brats will stay warm.
Setting the grill on low temperature and leaving the lid open
will slow cook your bratwurst. Slow cooking and frequent rolling
of your crab brat
keeps the casings intact and "locks"
that crab flavor inside!
Place enough water (beer can be added
as well) in a pan to submerge the
bratwurst half way, and 2 Tablespoons of butter. Get the
water simmering. Submerge the brats for approximately
5 to 6 minutes each side. Cover the pan while leaving
a small vent space, while cooking.
The Bratwurst will be done when you cut
inside and don’t see any of the pink coloration
from raw pork. Also, we recommend using a meat thermometer
deep inside the product to guarantee the correct temperature
of 165 degrees according to industry experts.
A little mustard and a potato roll and ………
(Momma always said it’s rude to smack your lips
while eating, but she’ll make an exception when
your eating Crab Flavored Bratwurst!) Lip Smacking Good!
Bratwurst and Shrimp Boil–
1 - 20oz pack of Chesapeake Bay Bratwurst ®
8 - cups water
3/4 - cup (your favorite crab seasoning)
1 - sweet onion cut into 8 pieces
2 - pounds of red potatoes
10 - half ears of corn
1 - pound peeled shrimp
Grill the Crab Bratwurst enough to brown the outside then
cut in half.
In large pot, bring water,seasoning,onion to a boil. Add
potato and bratwurst, cover and cook for 20 minutes.
Add corn, cover and cook for 5 minutes, Add shrimp, cover
and cook 5 minutes. Make sure the brats are done (160
degrees inside) and the shrimp is done.
Harwood - Lothian Fire Station 9
Bath Recipe –
Preparing a beer bath for your Chesapeake
Bratwurst is a great way to keep your brats warm and moist
during those long weekend cookouts. It also frees up the cook
to enjoy the cookout. An added bonus, the beer adds a little
extra flavor to the onions. To prepare a beer bath, I use
Vidalia onions, butter, beer and a throw away aluminum pan.
First, I sauté the onions in butter until they soften.
I use a half of stick of butter per onion. After the onions
are completed, I add the beer and onions to my aluminum pan.
Use enough beer to nearly submerge your brats. Remember that
the beer will cook off during the day and more beer may need
to be added for those extra long cook outs that go late into
the night. I like to place my beer bath on the grill when
I place my first brats over the fire. This will guarantee
that the beer bath will be hot when your brats are done cooking.
With the beer bath in place, the cook can be free to enjoy
the cookout and his guest can enjoy a hot Chesapeake Bratwurst
anytime during the cookout.
- Submitted by Rusty Hallock,
Flyway Manager, Avery Pro-Staff www.AveryOutdoors.com
/ Zink Call Pro-Staff www.ZinkCalls.com
1 pound bratwurst links, cut into 1/2-inch
1-1/2 cups green bell pepper strips
1-1/2 cups red bell pepper strips
1-1/2 cups sliced onions
1 teaspoon of your favorite crab seasoning
Heat large skillet over medium heat until hot. Add bratwurst;
cover and cook about 5 minutes or until browned and no longer
pink in center. Transfer bratwurst to plate. Cover and keep
2. Drain all but 1 tablespoon drippings from skillet. Add
bell peppers, onions, and crab seasoning. Cook and stir
about 5 minutes or until vegetables are tender.
3. Combine bratwurst and vegetables. Serve immediately.
- Submitted by Amber Spence of Esuredesign.com.
a favorite recipe using Chesapeake Bay Bratwurst ®?
Send it to bart@Chesapeakebaybratwurst.com!