The Wine Experience    
Bratwurst                        Recipe                  

Beer and bratwurst.   They're a great combo - but use the beer for precooking the bratwurst and stick with wine when you eat them.

In keeping with bratwurst's German heritage, go for wines like Riesling or Gewürztraminer. The bratwurst's spiciness, with onions and some good brown mustard, sets up either the off dry Riesling or the more floral Gewurz.

The Gewürztraminer from Alsace on the French-German border are our favorite here at The Wine Experience but there are some good ones from California to try also.

If you want to be a grilled sausage purist, try the slightly sweeter Riesling Spatlese from Germany , but those from Washington State and Oregon are just as easy to drink.

The best news is that both Riesling and Gewurz aren't pricey...both are very affordable and casual summer wines.   That makes them the perfect partner for casual summer foods like bratwurst.

Below are how Ken cooks his brats and some wine choices to go along.

Pop the Cork™.      

Ken's Recipe for Bratwurst Boiled in Beer

Serves 6

Ingredients:

6 fresh bratwurst from your local meat market

2 large Vidalia or other sweet onions

3 12oz. cans beer

¼ lb Jarlsberg Swiss cheese

½ cup barrel sauerkraut

German (or other spicy brown mustard)

2 loaves Italian bread

Preparation:

• Place brats and one of the onions, quartered, in a large pot, pour in the beer and sufficient water to cover
• Bring to a boil, reduce to slow boil and cook ½ hour
• Preheat grill while boiling
• Chop and sauté other onion in a couple of tablespoons of olive oil
• Salt
• Grill cooked brats until browned on all sides
• Melt cheese on each brat
• Serve with sautéed onions, mustard and kraut on lightly toasted Italian bread
  

Enjoy with chilled Riesling or Gewurstztraminer!