Quote:
Originally Posted by Skytrooper
I use hog casing, you know, the real deal. I either simmer in water, or cook on the grill. Either will make the casing harder, and therefore more likely to get that pop when you bite.
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I do both. Cook the brats in water, then brown them on the grill. The ends are still chewy, which my wife HATES. Would like to get that firm consistency throughout the sausage.