Bratwurst and Cheese with Secret Stadium Sauce 27, Seahawks 17

This fall we are combining our love of the football and our dream of learning to cook by preparing a meal from the city of the Seahawks opponent.

Seahawks vs. Bratwurst Cheese with Secret Stadium Sauce Preview

As we skipped through the market picking up our cheese and bratwurst, we weren’t surprised that Packer jerseys out numbered Hawk jerseys (Sea not A.J.), we were, however, a little surprised to see more Brett Favre New York Jet jerseys than Aaron Rodgers jerseys.

We guess Packer fans can’t let go of a good thing, which is why they’ve stuck by sausage and beer. Those cheeseheads love that combination so much that they cook their sausages in beer.

The beer gives the brat a little extra flavor, which is why we also added onions and pepper.

Our beer of choice was Old Milwaukee (A Charlie Frye start coming off a 44-6 loss, guys, it don’t get any better than this), however, it was sold out at every store we went to. We settled for that city’s other beer, Miller.

(We totally forgot about PBR, so, to make it up to the good people at the PBR brewery we’ll be supporting them at the Roanoke’s Wednesday dollar a can night).

We found it unsettling that when we poured the beer into the pot, we instinctively tilted it like we would a pint glass to avoid a foamy head. It turns out that maybe we have a little too much Badger State in us.

We brought the beer to a boil, at which point we turned down the heat and added our brats. Continual boiling would have broken the sausages casings. The brats then simmered for about forty-five minutes, at which point they are ready for grilling.

Last time our chefs had an outdoor grill, this time we had an indoor oven.

As the landmark 1913 Supreme Court case Ross v. Oregon determined, cheese melts much faster than a bratwurst cooks. So we grilled the brats, sliced them, added the cheese, and let them cook in the pan for a few more minutes.

The secret stadium sauce was pure kitchen experimentation; we would be working without a recipe, and trying to create something we had never tasted.

All the information we knew was from on-line descriptions; ketchup and mustard were involved, it also had sauerkraut taste, and a strong smokey barbeque sauce flavor.

We used a collider to drain sauerkraut water into a pot, and then added the rest of the condiments, going heaving on the BBQ sauce. It cooked on the stove, and congealed into what appeared to be the same color as the pictures on the internets.

Until we finally get the guts to make a return trip to Wisconsin, we won’t know how successful we were. However, if you have had the stuff we’d love to know how we did. Our leftovers are in the fridge, and we live at 915 NW 45th St. The key is in the porch light. Please, don’t go into the bedroom and untie anyone, no matter how much they plead.

They know what they did.

NEXT WEEK: Seahawks vs. Shrimp and Spanish Rice, 5:15pm.