Any way you look at it, this recipe is a project. A delicious, delicious project. But you can break it down into stages to make it more doable. <br />On day one, get your spice mixture ready. On day two, grind the meat. On day three, stuff the sausages. On day four, grill and poach your brats. <br />The beauty of the beer bath method is that you get all the charred flavors and browning of grilling, but you don't have to rush to have all the brats grilled off at the same time. Keeping them in the beer bath not only adds flavor, but it also keeps the brats moist and warm while you grill the brats in batches if you need to. This gives you more leeway in terms of cooking time and ensures that all your guests get the brats at their peak. The beer and butter-braised onions are a bonus. <br />You can buy attachments for a KitchenAid stand mixer that will grind meat and enable you to stuff sausages. The initial cost of this is worth it in our view because it will enable you to grind all your own meat at home. You can also buy freestanding or counter-mounted manual or motorized units.

Share: