If you don’t have a grill that doesn’t mean you can’t have great tasting bratwurst.
1. Take fresh brats and poke them a couple of times on each side with the tip of a steak knife.
2. Heat up a skillet and cover the bottom with water. Pre-cook the brats in the water on low to medium heat covered for about 5-10 minutes or until the water is all gone.
3. Then just add plenty of unsalted margarine to the skillet (about a quarter stick) and brown the brats slowly from all sides. Serve with carmelized onions and mashed potatoes, maybe some red cabbage, like in Germany.
Enjoy.
Roasting poultry incorrectly will cause the white meat to over cook and dry out. There are a couple of different solutions to this particular frustration. The first method would be to baste the meat periodically while roasting. The second method is to truss the poultry before placing it in the oven.
While basting works well enough, it causes the cook time to increase due to opening and closing the over and loosing heat. Trussing, however, helps save time by allowing the oven to remain closed for the entire cook time.
Trussing the poultry that is going to be roasted helps to create an even cooking surface, which in turn creates an even cooking time for both the white and dark meat. By creating a compact package the meat will remain moist and keep in more flavor as well.
Have you ever had a “wiener schnitzel” hot dog?
Actually the word “Wiener Schnitzel” comes from Vienna, Austria. It is an authentic Vienna dish made with Veal Cutlet and has to be prepared a special way. It is even against regulations in Europe to a Schnitzel made with pork, a Wiener Schnitzel.
How It’s Prepared
Take thin pieces of veal cutlet, salt and pepper on each side, and dip them in flour to put a coating on. Next they are submerged in beaten eggs, and finally both sides are pressed into a bowl with just plain bread crumbs. Make sure you get it all around and evenly covered.
In a large frying pan heat up vegetable oil and margarine, about half of each. When it’s nice and hot carefully put the cutlets in, and start frying. The meat should float a little, but not be covered in oil. Not enough oil makes the meat burn too fast, too much will soak it. Fry about 5 minutes on each sides depending on the thickness of the meat. When it’s golden brown and crispy, flip it over. When done move it over to paper towels for a moment to absorb excess oil.
Enjoy 
