• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Gingered Bratwurst

Gingered Bratwurst

June 1, 2009 · WCC Administr@tr · 6 Comments

Many folks here in the midwest are familiar with using beer to cook bratwurst in. Today I wanted to try something a bit different and used soda instead. Perhaps not quite something you’d expect to do with soda but stick with me here… it’s not just your typical cola variety that I’m using!

Goose Island is a local craft beer company here in Chicago. Aside from delicious craft beers, they also have a line of craft sodas. For my bratwurst, I chose to bathe them in Goose Island Spicy Ginger Soda. This soda, which is made with 100% cane sugar, has a nice ginger flavor with a hint of citrus.

dsc02096-2499857
How much easier can it get by allowing fresh bratwurst to simmer in soda?

dsc02097-3767765
After awhile, the soda starts to reduce and the sugars begin to caramelize…

dsc02099-2981986
And once it’s completely reduced and caramelized, it’s ready for the bun! You could add caramelized onions if you’d like but the flavor is wonderful all on it’s own.

Gingered Bratwurst
original Joelen recipedsc02102-7762744

1 bottle Goose Island Spicy Ginger Soda
1 package fresh bratwurst

Place bratwurst in a skillet and add soda.
Cook over medium high heat until soda reduces and caramelizes. Check the doneness of the bratwurst. If it’s not cooked once all the soda has reduced, you can add additional water until bratwurst is fully cooked.

Uncategorized

Previous Post: « BBA Challenge: Brioche Mini Cinnamon Buns
Next Post: Cinnamon Cakes »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Corey Harbison says

    June 1, 2009 at 8:36 pm

    What a great idea… I made a ton of brats up this weekend. I do cook with soda quite often, love black cherry soda glaze with a smoky pork tenderloin or Dr.Pepper on a ham. Hadn’t thought of this before….Thanks! Keep up the good work!

    Reply
  2. Spryte says

    June 2, 2009 at 1:38 am

    Wow!! That sounds delicious!

    Reply
  3. Cookin' Canuck says

    June 2, 2009 at 1:51 pm

    I am salivating! What a fantastic idea!

    Reply
  4. BMK says

    June 2, 2009 at 1:51 pm

    Sounds like a winning recipe!

    Reply
  5. Chris says

    June 2, 2009 at 4:20 pm

    Seriously great idea. I’m going to have to shake up my brat making with this!

    Reply
  6. Oggi says

    June 3, 2009 at 9:54 pm

    Wow, I love it…I'm getting very hungry.:)

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago