armadillas



Nothing like it

I never liked sausage all that much. I didn’t care for hot dogs. I didn’t eat kielbasi. I hated brats. In fact, I remember the first time someone offered me a brat. I was at a barbecue and brats were the only thing on the grill. I remember they looked good. They smelled good. So I plopped one onto a bun, squeezed on some spicy mustard, took a bite…and tried my hardest not to spit it back out. It was terrible. I don’t know if it was the grill master or the brat itself, but I swore them off for a couple years, categorizing them with all the other sausage products I didn’t eat.

Of course, my tastes have expanded now. Kielbasi? Yes please! Italian sausages? I’ll have seconds! Brats, you say? Bring them to mama! Since that terrible brat moment, I’ve since learned that brats are my friend. Especially the beer brats. Mmm mmm mmm! Seriously, I could eat a whole pack by myself. There’s no such thing as leftovers. So I only make them when I know I’ll be sharing. Otherwise I’d surely go into a brat coma and never recover…

My preferred method of cooking brats? Well, as you all know I am a devoted advocate of the broiler. It’s December. I am not standing outside by the grill (though recently you would think it was May rather than December the weather’s been so nice). Besides, broiling is a pretty quick cooking method and now that I’m working that 9-6 schedule, quick dinners are something to be desired. And for brats, all you need is a pan and the meat and your good to go!

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Ingredients:

  • 1 package beer brats (or any brat of your choosing. Or kielbasi. Or Italian sausage- the possibilities are endless)

This is so easy, I’m inclined to write it down in steps. A little change in pace if you will

Step 1– Preheat broiler. Mine is 500 degrees. Make sure your oven rack is about 7 inches below the broiler

Step 2– Pull out your broiler pan and line it with your sausages. If you want those pretty grill marks, lay them horizontally so you can tell everyone they’re hot from the grill

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Step 3– Place pan in oven. Cook for about 8 minutes. Throw some pierogies in the oven while you’re at it

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Step 4– When your timer goes off, flip those brats! See? Grill marks! Mission accomplished

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Step 5– Cook for another 8 minutes or so and Voila! All done. So go get your grub on. Wasn’t that easy? Dinner ready in under 20

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I don’t know about you guys, but I would totally cook these up for a quick breakfast, too. It’s sausage, right? Enjoy!

Tijuana

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