The WRA's September housing report came out earlier this week, and the most obvious take-away is that the big price increases we saw earlier this year have had an effect on the autumn market.
Recipe recommedation--Dave's Perfect Bratwurst
Dated: October 2 2020
I've been going back and forth as to whether or not to post this recipe now, or wait for spring. But with the sun supposed to shine this weekend, I thought "this is still grill weather!" So I'm going for it! This is my time tested, friends/spouse approved recipe for brats. Now, if you're from Wisconsin, you likely have or know someone who has there own "perfect" brat recipe. But I think--I won't go so far as to guarantee--that when you try this one, you might not go back. So, here it is!
Dave's Perfect Bratwurst
6 fresh bratwurts (I tend to prefer Usinger or Kirkland...seriously, the Kirklands--available at Costco--are really delicious)
1 medium onion, sliced thinnly
2 cloves garlic, smashed
12 ounces lager or pilsner beer (I would not recommend anything too hoppy)
12 ounces water
1 tsp smoked paprika (preferrably hungarian)
1/4 tsp cayenne
salt and pepper
Light your grill, keeping coals to one side so you have a hot side and a cool side (if you are using a gas grill, simply leave one side on low). While the grill heats, combine all the ingredients except the bratwurst in a cast iron pan. When the grill is hot, place the pan over the hot side of the grill, until it boils. Move the pan to the cool side to simmer, and quickly brown the bratwursts on the hot side until they are just brown on all sides (they do not have to be cooked through). Once browned, move the bratwurst to the now simmering pan, turning them occasionally, and let them simmer for 15-20 minutes, until the contents of the pan have reduced to slightly thick sauce. Remove the pan from the grill, and turn the bratwurst again to make sure they are all well coated in the sauce. Serve on brat or hoagie buns (which are large and sturdy enough to handle the saucy brats) with the simmer pan onions and your favorite other condiments. Enjoy!
In November of 2000, I closed on my first house, a rough-around-the-edges 1922 colonial with lots of sun, not a lot of storage, and an enormous oak tree in its postage stamp-sized back yard. From the ....
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Recipe recommendations return! It's been a busy few weeks and something had to give...so it was the blog (sorry 2 loyal readers!). But we're back today with a really delicious and pretty easy