Author Topic: Bratwurst clambake recipe? (Read 244 times)

G0ALY · « **on:** July 30, 2004, 09:46:00 PM »

Hello there, Have any of you cooked a meal that was kind of like a clambake but with bratwurst instead of the clams? I went to one awhile ago and it was referred to at the time as a “Polish Luau”. The main ingredients were: Bratwurst, ears of corn, potatoes, cabbage, onions, green peppers, carrots and a few cans of beer. All of this was cooked in a large clam steamer for a couple of hours.

I picked up a large graniteware clam steamer at an estate auction and would like to try my hand at this.

Do you have any recipes, or know where I might get one?

Thanks,
“goaly”

JB73 · « **Reply #1 on:** July 30, 2004, 10:21:12 PM »

cept for the cabbage sounds awsome.

was about to reply... you sick f**** why descrate clams-slime with holy bratwurst?!?!?!?!?!?!?

LMFAO

go for it!!! try adding some lawrys, black pepper, and some garlic.

B17Skull12 · « **Reply #2 on:** July 30, 2004, 10:28:28 PM »

cabbage is used to make sourkrout JB you krout

Wotan · « **Reply #3 on:** July 30, 2004, 11:48:40 PM »

I usually mix the sausages. Brats are good but I usually add some smoked sausage to flavor the cabbage. Or just use bacon. Cabbage needs a little help imo.

Use a dark beer and salt. Add some coriander seeds, caraway seeds and mustard seeds. Teaspoon of each should do. Its optional of course but as I said cabbage needs a little help.

Not much to it.

JB73 · « **Reply #4 on:** July 31, 2004, 01:31:07 AM »

Quote

Originally posted by B17Skull12
cabbage is used to make sourkrout JB you krout

just because i know what's in that vile slop doesnt mean i should like it.

go drink some pss with rotten eggs in it for texture... im sure it will be the same as saurkraut.

IK0N · « **Reply #5 on:** July 31, 2004, 08:20:26 AM »

The header of the post almost made me ill.. The words Clam and Brat used in the same sentence....

B17Skull12 · « **Reply #6 on:** July 31, 2004, 11:45:39 AM »

Quote

Originally posted by JB73
go drink some pss with rotten eggs in it for texture... im sure it will be the same as saurkraut.

nah. Your taste buds must be broken JB. We might need to send in oct help you. Ribs or New York steak JB which would ya choose?

capt. apathy · « **Reply #7 on:** July 31, 2004, 01:58:22 PM »

never tried it like that.

when grilling brats I usually set them to simmer in a few cans of beer and some grilled onions.

that way they are most of the way cooked (especially in the middle), so you pull them out of the juice and grill them as you need them. you still need to grill them after (mostly just to brown them) but they cook in much less time.

grilling them from raw isn't near as good, you need a very cool flame to get them at their best, so it takes quite a while to cook them.

unless you are very good at guessing how hungry everyone is you either end up a few short or have some uneaten ones that are fully cooked and going cold (a complete waste, if you warm them up again it dries them out so they'll never taste right)

they also taste a bit better than if you cook them on the grill right from the start.

JB73 · « **Reply #8 on:** July 31, 2004, 11:32:54 PM »

well, if it the double rack of cajun ribs at a local place cosidered best in state (real ribs very good and MANY celebs have eaten there)

NY Strip over any other ribs though