These will be smoked over Pecan wood, topped with a red cabbage slaw and served on a garlic butter-toasted bun.
By Mike Thayer
Winey Brats! What? Sweet Red Wine and Brats? Yes, it's Another Dose of YUM and in my humble opinion a better bite than beer brats!
Ingredients:
- A package of your favorite brand of brats (typical package of 5 or 6)
- 1 cup of sweet red wine (You can go with a port, a red Moscato, or medium sweets like a Zinfandel, Malbec or Shiraz, heck, any red blend will do in a pinch)
- 1 cup water
- 1 Tablespoon of minced onion
- 1 teaspoon garlic powder (optional)
Tip: Always cook with wine you enjoy drinking. If you don't like the taste of a wine, you probably won't like your food if you cook with it.
Directions: Break out a large skillet, but do NOT preheat. Place the brats in the pan, pour in the remaining ingredients. Turn the heat to medium. This is kind of like boiling potatoes, starting out cold with a slow build up of heat to ensure those brats get cooked through and soak up the wine bath. Bring the bath to a boil, turning the brats frequently, reduce to simmer for about 10 minutes. Finish brats on a grill over direct heat, just long enough to pick up a hint smoke, get those great grill marks and put a snap on the skin.
Marinade Option: The above is when you're in a hurry to eat a good brat! If you've got time, skip the wine bath thing and marinate the brats instead using the same ingredients. Place in a ziplock bag and refrigerate for at least four hours. Then grill (or smoke) low and slow using INdirect heat, about 30 - 45 minutes or until the internal temp hits 160 degrees. There's no need to turn, let the smoke do it's thing. I like to smoke mine with pecan wood.
White wines work great too! Moscato, Riesling, Sauternes, Ice wine all make for a better brat!
It's Another Dose of YUM!
Related: Bachelor on the Cheap Wine Reviews
$pend Wisely My Friends...
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