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Wisconsin Bratwurst
If you want to smother your brats with barbeque sauce, mustard, and sauerkraut to kill the taste, this recipe is o.k.
I'm 100% German, eat brats once a week - but I like the natural flavor of fresh brats.
It's actually the poking of the brats with a fork that wrecks this recipe. It dries out the brats and lets the natural flavors seep out. You may want to try this recipe without poking holes in the brats to keep the flavor sealed in.
358 users found this review helpful
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Reviewed On:
Oct. 7, 2003
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