• 1 onion roughly chopped
• Whole black peppercorns
• Bratwurst of your choice
• Beer of your choice

Directions: Place the bratwurst into a pan, and then pour beer into the pan with the black peppercorns, onions. get the grill going. With the grill on at about 450 degrees, let the pan sit and Simmer the mixture for about 15 minutes, turning halfway though. You are now ready to place the brats on the grill. Turn the brats every once in a while. The brats should not take longer than an added ten minutes on the grill. Then remove them from the grill and allow them to rest for about 3-5 minutes before serving.

Some sauerkraut to go along with it

Ingredients:

• 2 pounds of sauerkraut
• 1 teaspoon of caraway seeds
• ½ cup of applesauce
• two bay leaves
• 1 teaspoon of juniper berries
• 3 slices of diced bacon
• 1 cup of diced onion
• One minced clove of garlic (or one teaspoon garlic-shallot puree)
• one cup of German Riesling wine

An easy method for this recipe is to use a crock-pot or a slow cooker. Preheat it on high. Then add about 2 pounds of sauerkraut (rinsed and patted dry). Then place in 1 teaspoon of caraway seeds and ½ cup of applesauce. Stir it around and drop in two bay leaves. Next, place 1 teaspoon of juniper berries in a plastic bag and lay it down to smash it so that the flavor is released. Next, preheat a pan to medium high heat and add 3 slices of diced bacon (before you dice it you should put it into the freezer for about 10 minutes, it will be a lot easier to dice). Then add in the onion and allow to cook for about a minute, and then add in one minced clove of garlic (or the garlic-shallot puree), and the juniper berries. Stir it around and let it cook for a bit before you add the wine. Add about a cup of German Riesling wine and let it cook for about a minute. Then add it to the crock-pot and let it cook for at least an hour and a half. Serve the sauerkraut with the brats and enjoy.

• 1/2 cup blended olive oil
• 2 cups finely diced onions.
• Coarse salt and freshly ground pepper
• 6 garlic cloves, minced
• 1 teaspoon dried Greek oregano
• Pinch of hot red pepper flakes
• 1 1/2 cups canned tomato sauce
• 6 pounds of Bratwurst Sausage, cut crosswise
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons extra virgin olive oil

1. Heat the blended oil in a heavy saucepan over low heat. Add the onion along with a pinch of salt. Cover and cook, uncovering and stirring from time to time, for about 12 minutes, or until the onion is very soft and trasnlucent. Stir in the garlic and cook, uncovered for another 3 minutes. Stir in the oregano and pepper flakes. Add the tomato sauce and increase the heat. Bring to a simmer and add the Bratuwrst, stirring well. Season with salt and pepper to taste, cover, and bring to a boil. Lower the heat, uncover and stir. Cover and cook at a bare simmer, stiring occasionaly for 2 to 2 1/2 hours, or until the Bratwurst is very tender and the mixture resembles a thick stew. If it becomes too dry, add about 1/4 cup water at a time to keep it moist.
2. Remove from the heat, fold in the parsley, and drizzle with the extra virgin olive oil. Serve warm.

• 12 fresh 4 to 5 inch long Bratwurst Sausages
• Coarse Salt
• 3/4 cup white vinegar
• 2 cups plus 2 tablespoons extra virgin olive oil
• Sea salt and cracked black pepper
• Cracked fennel seeds
• Pita bread for serving

1. Place a layer of Bratwurst, skin side down, in a small baking dish or casserole. Lightly sprinkle with coarse salt and continue layering and salting until all of the Bratwurst are in the pan. Cover with plastic wrap and refrigerate for 15 minutes.
2. Remove the Bratwurst from the refrigerator and uncover. Pour the vinegar over the top and again cover with plastic wrap. Place the Bratwurst in the refrigerator to marinate for about 6 hours.
3. Remove the Sausage from the refrigerator, uncover, and drain off all the liquid.
4. Add 2 cups of olive oil to the dish, again cover with plastic wrap, and refrigerate for at least 6 hours or up to 3 days.
5. Place the Bratwurst Sausage in the oven to cook for about 40 minutes in a temperature of 400 degrees Fahrenheit.
6. When ready to serve, remove the Bratwurst from the oven and place 2 on each of 6 meze plates. Drizzle with a bit of the remaining 2 tablespoons of olive oil and sprinkle with sea salt, cracked black pepper, and cracked fennel seeds. Serve with pita bread.

A different version of this dish is made in Spain and southern France, where it is served cold as an appetizer. This dish is best if left to marinate overnight.

Ingredients for Vinegar Cured Bratwurst

• 1/2 cup all-purpose flour
• 1 1/2 teaspoons coarse salt plus more to taste
• 3/4 teaspoon ras el hanout
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon Aleppo pepper or cayenne
• 8 garlic cloves, peeled and crushed
• 2 fresh rosemary sprigs
• Freshly ground pepper
• Six 2-ounce pieces of Bratwurst Sausage
• 1/4 cup plus 1/3 cup olive oil
• Hot Brining Liquid (recipe follows)
• 2 tablespoons sliced garlic
• 1 1/2 cups chopped peeled and seeded tomato
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon chopped fresh rosemary
• Patatosalata (recipe follows)
• Extra virgin olive oil for drizzling

Steps to take

1. Combine the flour, 1 1/2 teaspoons salt, the ras el hanout, garlic powder, cumin, and Aleppo pepper in a shallow bowl, stirring to blend well. Set aside.
2. Scatter the crushed garlic and rosemary sprigs over the bottom of a glass baking dish large enough to hold all of the fish in one layer. Set aside.
3. Season the Sausage with salt and pepper to taste. Working with one Bratwurst at a time, lightly coat the Bratwurst Sausage in the seasoned flour. Shake off the excess flour.
4. Heat 1/4 cup of the olive oil in a medium saute pan over medium heat for about 3 minutes, or until very hot but not smoking. Without crowding the pan and in batches, if necessary, add the coasted sausage, skin side down, and cook until the edges of the sausage are opaque and the center is slightly pink, 2 to 3 minutes. Turn and then immediately remove from the pan.
5. Place the Bratwurst Sausage in the prepared baking dish. Pour the hot brine over the fish and set aside to cool.
6. When cool, remove 1/4 cup of the brine for use in the sauce. The brine should just barely cover the Bratwurst Sausage.
7. Cover the dish with plastic wrap and refrigerate for 24 hours.
8. Place the remaining 1/3 cup olive oil in a medium saute pan over medium heat. Add the sliced garlic and saute for 1 minute. Stir in the tomato and bring it to a simmer. Add the reserved 1/4 cup marinating liquid and again bring to a simmer. Simmer, stirring occasionally, for about 12 minutes, or until the tomato sauce is slightly thick.
9. Remove from the heat and set aside to cool.
10. When cool, stir in the chopped parsley and rosemary and set aside.
11. When ready to serve, place about 1 tablespoons of the Patatosalata in the center of each meze plate. Place a branzino fillet on top of the salad, along with a few pieces of tomato from the sauce. Drizzle the sauce over the top. Then drizzle with a bit of the brinning liquid and extra virgin olive oil and serve.

Brining Liquid

Makes about 3 cups

• 1/2 cup white vinegar
• 3 garlic cloves, peeled and smashed
• 3 black peppercorns
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 bay leaf
• 1 tablespoon coarse salt
• 2 teaspoons sugar
• 1 teaspoon coriander seeds
• 1 teaspoon mustard seeds

1. Combine 2 1/2 cups cold water and the white vinegar in a medium nonreactive saucepan. Add the garlic, peppercorns, rosemary, thyme, bay leaf, salt, sugar, coriander seeds, and mustard seeds and place over high heat. Bring to a boil, then lower the heat and simmer for 5 minutes.
2. Place a strainer over a clean saucepan and strain the hot liquid through it into the clean pan. Pour over the top of the fish and marinate as directed.

Patatosalata

• 6 medium Yukon Gold (or other creamer) potatoes
• Coarse salt and freshly ground pepper
• Juice of 1 lemon
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped scallion, including some of the green part

1. Place the unpeeled potatoes in a medium saucepan with cold water to cover by 1 inch. Add a tablespoon of salt and place over high heat. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a sharp knife. Remove from the heat and drain.
2. When the potatoes are cool enough to handle, peel out crosswise into thin slices. Place the sliced potatoes in a mixing bowl and add the lemon juice, olive oil, parsley, and scallion. Season with salt and pepper to taste and toss to combine. (The warmer the potatoes are when the seasoning is added, the more flavor they will absorb.)
3. Cover and set aside at room temperature until ready to serve.

• 1 pound of Bratwurst Sausage
• 1 1/4 cups fresh lemon juice
• Coarse salt and freshly ground pepper
• 1 medium red onion, cut into julienne
• 6 thin slices jalapeno or Fresno chile
• 1/2 cup plus 2 tablespoons fresh orange juice
• Pinch of sugar
• 1/2 cup finely diced seeded cucumber
• 2 tablespoons finely sliced scallion including some of the green part
• 1 tablespoon well-drained capers
• 1 tablespoon Lesvos or other fresh basil chiffonade (To make a chiffonade, or thin strips of a vegetable or herb, simply stack a small number of leaves, roll them up like a cigar, and then cut the roll crosswise into thin pieces Pull the roll apart and you will have a pile of finely shredded leaves that will make an attractive garnish.
• 2 tablespoons extra virgin olive oil

Direction

1. Place a medium stainless-steel bowl and 6 shallow serving bowls in the refrigerator for at least 30 minutes or until well chilled.
2. Using a very sharp knife, cut the Bratwurst sausages into very thin slices. Place the slices in the chilled stainless steel bowl. Add the lemon juice and a pinch of salt. Then add the onion and chile and toss gently to combine. Let stand for about 2 minutes, or just until the edges of the fish slices begin to turn opaque.
3. Add the orange juice and a pinch of sugar. Place an equal portion of the Bratwurst in each of the serving bowls. Sprinkle each portion with an equal amount of cucumber, scallion, capers and basil. Taste and, if neccesary, season with salt and pepper.
4. Drizzle a small amount of olive oil over the top and serve immediately.