Best Brats Sous Vide is unbelievable so good, because it’s plump, flavorful, and juicy. Sous Vide helps prevent flareups when grilling. This technique can transform good quality brats for meat case into prefect brat sandwich. Sous Vide is a method of cooking, using highly controlled circulation immersion heater placed in container to heat a water bath.
Brat Prep for Sous Vide:
To make a Vacuum bags by cutting 11 inch wide vacuum bag plastic into 12 inch length. Sealing one end of the bag twice to make sure there is a good seal.
Place chopped onions, aromatics and brats into bag. Pour about 1/2 cup beef into bag. Using vacuum packaging machine set on gentle vacuum out the air from bag. When vacuum machine starts sucking out beer into machine stop process and hit the seal button. To insure that the bag has a good seal run sealing process twice.
Then set the Sous Vide temperature to 170°F water bath. When the target temperature is reached place sealed brats bag into water bath. Sous Vide the brats for 1 1/2 to 3 hours, slowly cooking. After long cooking time plunged into ice bath to cool rapidly. The sous vide bags can be stored in refrigerator for 7 days or frozen for one year, until ready to be finished cooking.
Cooking Brats:
Brats can be finished cooking many different ways, grilling is favorite way, giving best smokey flavors. Be sure to have the brats if frozen thawed before grilling. Grill brats over direct medium high heat 425°f to achieve good caramelization. Turning brats around as they cook with tongs. Once brats are caramelization, move brats to cooler side of the grill. Then can finish other accompaniments through grilling process.
Toppings and Accompaniments:
A well grilled brat needs a good bun, sturdy enough to handle all the toppings without falling apart. The suggested toppings, chopped onions, sauerkraut, pickled chilies peppers, bacon bits, shredded cheese, mustard, and ketchup. Toppings are subjective to each persons taste. Make a toppings and condiment bar for each person to put on their favorite toppings. Don’t forget the homemade pickles for side garnishing.
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Best Brats Sous Vide
Description
Taking a butcher case store bought brat and pre cooking by using Sous Vide techniques.
Sous Vide Brats Ingredients
Brat Sandwich Ingredients
Instructions Sous Vide Brats
Sous Vide Prep Work
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Cutting the bag size
Using a rule measure 12 inch length of 11 inch roll vacuum bag material. Cut 12 inches of bag material.
Sealing one end of the bag
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Sealing
Take one end of the bag and fit it into vacuum sealer. Press seal button to create a seal on one end of the vacuum bag.
Making Brat Sous Vide bag
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Making of Sous Vide Brat bag
Add brats, chopped onions, minced garlic and beer to bag. Place open end of the bag into Food Saver Vacuum machine and press the gentle button. Press seal button when see beer being vacuum into machine.
Recommend sealing the bag twice to make sure there good seal. Often if too much moisture in bag channel it doesn't seal well.
Sous Vide Brats
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Set sous vide température to 170°F. in 5 quart water bath. This takes about 10 minutes to heat to 170 degrees. Then place the brat bag into hot water bath. Set the timer to 1 1/2 hours.
This slowly cooks the brats in bag to perfect doneness.
Ice bath cooked brats.
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After 1 1/2 hours of sous vide cooking brats place the brat bag into ice bath too cool down quickly.
The cooled down brats in bag can be keep in refrigerator for week or be frozen for year.
Grilling the sous vide brats
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Grilling techniques
Start charcoal with chimney style system with news paper under chimney and charcoal in container. Light the news paper of fire to heat the charcoal in chimney starter. This should take about 1o to 15 minutes depending on amount of air circulating. When the charcoal has nice white ash starting dump the hot charcoal into the grill. Place grate over hot coals and wipe grease paper towel over grill grates. Allow the grill to get up to 375°F to 425°F.
Grilling Brats and Bun
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Grilling instructions
Place the brats over the hottest coals for direct heat and place the brat buns where coals are not as hot. Grill the brats turning them often to prevent brats from becoming too blackened. Shut the lid of the grill to help cooking brats and warming buns evenly.
Try turning brats every 2 minutes. If the grill gets too hot adjust the bottom and top air vents almost shut.
Plating Brats
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Plating Instructions
Cut the Brat bun (pretzel bun in half length wise almost all the way through bun). Put desired condiments like ketchup, mustard, onions, sauerkraut and jalapeños with grilled brat. Note it's nice to have pickles and side of French fries as side.
