How do go about separating brats that are still linked before grilling? Can't find anything on the Google machine. I cut the links apart and some always comes out of the casing.

Thanks.

hmmm. try giving the links an extra twist or two before cutting carefully apart. honestly with link ones like that I don't think you'd ever totally avoid seepage. low and slow is the way to go.

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Reality is your friend, not your enemy. -- Seacrest

Get em cold and cut

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

Good rapper, one of Chicago's finest.

She went downhill after she hit the girl in the head with a bottle at the club.

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this

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So I have always believed that you never ever poke a sausage with a fork because you let the juices out. However, the best Brats I have ever had were a few weeks ago at a party. This guy pokes each brat full of holes & boils them in beer, throws them on the grill, then back in the beer they were boiled in. I asked him why in the world he would poke holes in the brats because that lets the juice out...& his response was that the holes allow the beer to cook into the brats.

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CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

best brats are unadulterated over wood coals. low and slow as to not burst. god I'm hungry just thinking about it.

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Reality is your friend, not your enemy. -- Seacrest

Smoke em....the best!

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"That's what the internet is for. Slandering others anonymously." Banky
“Been that way since one monkey looked at the sun and told the other monkey ‘He said for you to give me your fuckin’ share.’”

maybe as long as they stay juicy. how long?

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Reality is your friend, not your enemy. -- Seacrest

I believe she and our own Eaglo Jeff were in the high school drumline together.

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Anybody here seen my old friend Bobby?
Can you tell me where he's gone?
I thought I saw him walkin' up to The Hill
With Elon, Tulsi, and Don

Doesn't really apply to sausages, which are mainly fat. Poke away!

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kitchen shears.

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@audioidkid

don't poke your sausage!

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Reality is your friend, not your enemy. -- Seacrest

I grab these out of the garage and hope my wife doesn't see me

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"I honestly don't see a good bet on the board here."

Maybe if you are deboning an ostrich

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Reality is your friend, not your enemy. -- Seacrest

Brats make u fat like wisconsin girls

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the world will always the world. your entire existence is defined by your response.

I know that Dr K is on overload in the grilling department right now........but his brat recipes are $$.
Just ask him.

I've pretty much stuck to a doctored up DR K recipe for years now. I love brats.
To get great brats....you gotta do the work ahead of time.

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I can't imagine a problem poking a hole in a sausage. I never ate a grilled sausage and thought "Hmmm... this is dry... I wonder if the poked hole let out too much fat?"

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Really??
I mean....couldn't you apply the same thought to a steak?

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I have to think brats/sausages are much fattier than even a steak like a ribeye

this is just a random recipe for bratwurst from chowhound:

3 pounds pork shoulder
1 1/2 pounds veal shoulder
3/4 pound pork fat
3 tablespoons kosher salt
1 tablespoon marjoram leaves
2 teaspoons caraway seeds
1 1/2 teaspoons ground white pepper
1 teaspoon ground allspice


so that's a 6:1 ratio of meat to fat, not to mention the fact that pork & veal shoulder are fatty in and of themselves

OK Einstein. Take a brat, weigh it, put it in a food dehydrator for about a week, weigh it and tell me what happened.

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Reality is your friend, not your enemy. -- Seacrest

it gets dehydrated ? idk what your point is

It is full of H2O. Meat is like 60% water.

I like a juicy brat, but if you like eating sawdust, poke away!

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Reality is your friend, not your enemy. -- Seacrest

i wouldn't do it myself, i just was positing why it might be different than doing it to a steak (or pressing a burger) in that it has a higher fat content

just like when smoking pork shoulders i always trim away any visible layers of fat on the exterior, since there's plenty of fat inside to keep it juicy while cooking anyways.

Not a brat expert by any means, so I have no useful answer to your query, but Kreger's Brats in Naperville is fucking tasty as hell.

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Why do you hate culture and love picket fence sterility?

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I...I just drove out there for the fucking bratwurst. If you know somewhere with awesome food that makes Kreger's a bitch, tell me and I shall give them moneys.

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I drove by that place today. I had no idea it was there. I will be stopping in soon.

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Good people drink good beer - Hunter S. Thompson

<º)))><

Waiting for the time when I can finally say
That this has all been wonderful, but now I'm on my way

The Brats that were poked full of holes were the juiciest Brats I have ever had. They were great.

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CSFMB 2014 Nascar Pick 'em Champion

We don’t have a trillion-dollar debt because we haven’t taxed enough; we have a trillion-dollar debt because we spend too much. — Ronald Reagan

imagine how much juicier they would've been had all the juice not dripped out.

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Reality is your friend, not your enemy. -- Seacrest