COOLER-COOKED
BRATS AND BEER
Sausages are forgiving, but as anyone who has ever been
to a family reunion can tell you, it is possible to overcook
a brat. Just as with any other meat, the hotter it gets, the
tighter the muscles squeeze, and the more juices come out.
This recipe takes advantage of sous-vide in two ways:
First, your brats come out perfectly cooked and totally
juicy. Second, by adding a liquid cooking medium to your
bag, you can flavor them as they cook. Beer does just
fine.
SERVES 4 TO 6
2 pounds store-bought bratwurst (about 8 links) or
Bratwurst-Style Sausage (here)
2 cups pilsner-style beer
1 tablespoon vegetable oil (if pan-searing)
1 tablespoon butter (if pan-searing)
8 torpedo rolls or other buns of your choice, split and
toasted
Condiments as desired
Cook the brats and beer in your cooler as directed here,
using 143°F water, for at least 45 minutes and up to 3
hours.