Reviewed: May 24, 2012

For work related bbqs where there is a no alcohol policy ginger ale is an excellent sub for beer that turns out amazing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bryan

Reviewed: May 14, 2012

a very good all around and easy to make brat recipe. at my party I did let them set in a slow cooker.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rexter3

Reviewed: May 13, 2012

Very good and flavorful. My husband loved them!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RainbowJewels

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Green, Ohio, USA

Reviewed: Apr. 21, 2012

Delicious! Followed the recipe as stated, but I followed another review and continued to reduce the onion and beer mixture. I also added olive oil (about 1-2 tablespoons) to the beer reduction.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pmpxo

Reviewed: Apr. 10, 2012

I halved the recipe for a test run. I used Amstel light as that's what we had in the house. Even my brother the skeptic went for seconds so am definitely making again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Mar. 15, 2012

Love them, nice easy recipe to make and delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

grantm5

Reviewed: Mar. 15, 2012

Not bad, but wouldn't go out of my way to do this again,

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

joe schebesch

Reviewed: Feb. 24, 2012

Beer doesn't make saussages any different. I didn't descover any new taste with this recipe. Onion resulted really bitter after being cooked in beer. I added some sugar and caramelized it. At the end, it was OK. I do not recommend this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IGNACIOG

Cooking Level: Expert

Reviewed: Feb. 21, 2012

I read the reveiws about a lot of folks having them come out dry boiling them first. I think the key here is the difference between "par boil" and "boil to death". Using pork sausage I do want them well done and without par boiling it is hard to do that without getting the sausage overdone on the grill. I do par boil...but just enough to partially cook and finish on the grill. I was starting with frozen sausages so I simmered them long enough to defrost before I left for work in am, tossed them in the dish in the fridge to sit for the day to stew and finished on the grill when I got home from work. Simmering them for 12 min first might be a bit more than a par boil though.

Was this review helpful? [ YES ]
1 user found this review helpful