Before I finish them up either on a grill or a hot oven rack, I boil my brats in beer with onions that I've sauteed before adding the sausages and beer.
Once the brats have been boiled for an hour or so, I remove them and put them to the dry heat to crisp up the skins, leaving a pot of fairly delicious beer/onion/brat-fat residue.
I'd love to save it, maybe freeze it or whatever, because it's delicious (I've had a spoonful or two), but I don't know what future dish I'd integrate it into. Maybe mix it into some meatloaf before cooking?
― Helltime Redux, Thursday, 21 February 2008 04:39 (seventeen years ago)