Reviewed: May 22, 2012

mmmmmmMMMMMMM! *Singing operatically "Aaaaaawwwwesooome" I followed the recipe up to step 4. I put the brats back in the pan after removing the browned onions and browned the brats that way. I usually boil brats in beer with other ingredients and then grill them. Although we will continue to make the beer brat recipe, the brined brat recipe definitely will be part of our rotation. My family loved them. Thanks for sharing!!

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Reviewer:

Leilee

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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Apr. 2, 2012

Wow. We have never boiled our brats before grilling. Did not want the beer brats...fearful that our teens might not like. Yes...we might be a bit naive! Anyway, followed this as written and it was awesome. The difference with boiling...skin got so very tender. Yummmm.

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Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Mar. 19, 2012

Yummers!!!! I used deer brats and they were delicious!!! I love balsamic vinegar so I added a little extra. Complemented the deer meat perfectly. This is how I will be make them from now on :)

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Reviewer:

Jessie

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Fort Mcmurray, Alberta, Canada

Reviewed: Oct. 21, 2011

Was really good. I boiled and reduced the juices and it was a great dip for the brat sandwiches we made.

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Reviewer:

MomB

Cooking Level: Intermediate

Home Town: Coatesville, Pennsylvania, USA

Living In: Covington, Louisiana, USA

Reviewed: May 25, 2011

Very easy and good! I followed the recipe pretty precisely and was pleased with the outcome.

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Reviewer:

DomesticDiva

Reviewed: Oct. 17, 2010

We really liked this one. I think that honestly, good brats make this recipe. You can't just buy some cheap brats and have it taste as good. We have made this twice and enjoyed it both times.

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Reviewer:

Amanda

Reviewed: Mar. 11, 2010

ok but not great

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Reviewer:

limpy

Reviewed: Jan. 5, 2010

very good! A nice change from serving brats on a bun with mustard and ketchup. I didn't have onion so I cooked some yellow bell pepper instead and added a smidge of onion soup mix...great with mashed taters!

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Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Flagstaff, Arizona, USA

Living In: Plano, Texas, USA

Reviewed: Nov. 28, 2009

Made 1 for lunch and was very good just dipped in hot mustard. And it smelled great while cooking. Will make this again!

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA

Reviewed: Nov. 18, 2009

YUM! The balsamic vinegar really gave these brats a nice tang. It was too cold out to grill these, so I put them under the broiler until they were browned and crispy and served them on hoagie rolls with spicy mustard.

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