by Chef Scotty



Bratwurst, kraut, and beer, courtesy of OKC's Fassler Hall



It’s Oklahoma football season, and whether you’re high-school or college football fans, the next best thing to the actual game is tailgating! 


Fassler Hall here in Oklahoma City is a great place to hang out, not only for the amazing varieties of beer they have, but for the amazing food they have as well. Last week I popped in and spoke to General Manager Dusty Freeman of Fassler Hall, and he schooled me on bratwurst/sausage making the Fassler Hall way. 

If you haven’t tried their in house made Bratwurst and sausages, you’re missing out! They marinate, grind, season, stuff, smoke or beer poach their Brats and sausages. Different varieties abound, all with "natural" casings, from their “Hunter” Sausage (this guy’s personal favorite: Bison, venison, lamb) to their “Lamb Sausage” and “Habañero Chicken” sausage. Yes hot-dog lovers, they even make their own “Frankfurter” and serve it two different ways: Chicago style and Chili-Cheese.


Bring your beer to a simmer then back down to poach

When thinking about this week’s “In The Kitchen With Scotty” segment, the "Rise and Shine" crew requested a tailgating theme. What better way to tailgate than with Brats and Beer… and what better place to find those brats than Fassler Hall?


When you’re in need of Brats give Fassler Hall a shout. They sell all their Bratwurst and Sausage per pound (three sausages per pound), as well as the sauerkraut, and rolls. Call ahead for big orders, or just stop by. You’ll be glad you did.



421 NW 10th Street, OKC

(405) 609-3300




When I’m tailgating, I like to cook everything on site. It depends on how much room you have to tailgate, how much time you have, and how much equipment you want to haul up to the game. When poaching the brats in beer it is okay to poach ahead of time, and grill at the tailgate. Your sauerkraut, grilled onions and peppers, beans and potatoes may also be made and held cold ahead of time too. 



3 large onions thinly sliced

Fassler Hall's Jalapeño Cheddar Sausage and Hunter Sausage on the grill

3 garlic cloves smashed

3 pounds of Brats (Im using Fassler Hall’s original Bratwurst to beer poach and grill) 

6- 12 ounces dark beer (I used local brewer’s Coop “Oktoberfest” brew) 

2 cups water

1 teaspoon whole coriander seed 

1 teaspoon caraway seed

1 inch piece of fresh ginger peeled and chopped 

your favorite roll, bun, or nothing at all

In The Kitchen With Scotty’s “Boo’s Breakfast Mustard” 

1. Arrange onion slices and garlic along the bottom of a medium stockpot. Place bratwurst (poke with tooth picks to allow the beer to poach in) on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.

2. Fire up the grill! Bring to a simmer, then down to a slow poach over the grill grates or on a               burner.

3. Poach the sausage in the mixture for about 20 minutes. Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.

 4. Remove the sausages with tongs onto a platter. Place the bratwursts on the grill and cook until nicely grilled on the outside and sizzling on the inside (about 10-15 minutes).

5. Serve on a toasted bun, or none at all…. you’ll definitely want Boo’s Breakfast Mustard with this. It’s a must with this recipe! 

Bun or no bun.... you'll definitely want "Boo's Breakfast Mustard" to go along with these guys.


*SERVE with your favorite style of Sauerkraut , grilled onion and peppers,  or check out my recipe for Crustless Potato Tarte with Kalamata Olives and Feta Cheese. Talk about WOW factor!