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Pour brats and beer mixture into a pot, season with a pinch of salt if needed and bring to a boil, then let simmer for 5-8 minutes. Combine a ½ or whole red onion to the saved onions and peppers ...
To learn how to grill brats like a Wisconsinite, start by parboiling the sausages in beer. Then, grill to finish. (It helps to have a cold beer in hand, too!) The post How to Grill Brats Like a ...
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Nürnberger Rostbratwurst, literally "Nuremberg grilled sausage", is a partially boiled German sausage, typical of the city of Nuremberg. History The recipe is very ...
St. Galler Bratwurst in a pan. The St. Galler Bratwurst, also known as the Olma Bratwurst after OLMA (the agricultural show where it is served as a staple) is a sausage produced in Northeastern Switzerland. It is partly made with veal and has a white color. It is named after the city of St. Gallen.
Meatball soup simmering on a stove. Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water [1] (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160–176 °F).
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Other regions feature this spice as well e.g. in the region of Western Mainfranken, a thumb-thick and twelve centimeter long Bratwurst is eaten either alone or in pairs. In the area of Hof the small and much leaner "Hofer Bratwurst" is very popular and usually eaten in pairs.