Reviewed: May 11, 2013

good recipe, however the cooking times are a bit long. and you never , ever, put catsup on a brat.

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Cooking Level: Expert

Reviewed: Nov. 29, 2012

+1 this is the only way to do it. Being in Key Largo I miss a good Miesfeld's or Brockman's brat on a Sheboygan hardroll with butter!

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Petey

Reviewed: Oct. 8, 2012

I too am from the Sheboygan area, now living in Colorado Springs. We only grill brats on a charcoal grill. First we grill the hamburgers and put them in the beer sauce. By the time they are done the coals are just right for the brats. And of course you have to butter those buns for the whole Sheboygan experience.

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kaccancook

Reviewed: Sep. 28, 2012

Great recipe, but be sure to use a good quality beer for the best flavor - no light stuff. Also, we always serve brats with sauerkraut although not everyone likes it. It's right there with mustard and onions as far as condiments go.

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traveller45

Reviewed: Sep. 27, 2012

This is exactly how we grilled our brats when I was growing up in Sheboygan back in the 1960's. Now I keep the tradition alive here in Texas. Best way to cook brats!!! Kay

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Lilybet

Reviewed: Sep. 2, 2012

Tried this recipe and loved it in every way. We do it just a tad differently and it tastes just as good. Parboiled the brats in water and beer, then grilled them. Put the onions (four large ones sliced) into an aluminum pan with 2 bottles of beer and equal amounts of chicken stock. Put the brats in with this mixture and then put the pan on the grill, indirect heat, covered with foil. Kept the grill at no more than 300' and the brats stayed great for hours! Just increase the amount of onions, beer and stock based on how many brats you need. Call this our "brat tub" and it is asked for at every family outing! Serve it with good cole slaw and great rolls and it's a meal fit for a royal family!!

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penguin

Reviewed: Sep. 1, 2012

We have a family member who wants nothing to do with alcohol, so we use an N/A beer (O'Douls,etc) and we also add butter to the beer & onions. Nothing you'd make a regular meal out of because of all the fat, etc. But every once in a while, they are very tasty! Gotta have the hard roll as well.

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KATTRECK

Cooking Level: Expert

Home Town: Beach Park, Illinois, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Jun. 19, 2012

Sad to say but never add the pleasure of tasting a Sheboygan brat. :( So cannot compare, but nonetheless, these are excellent in bold full flavor! Used Johnsonville brats, grilling 8 - 9 minutes per side, on low heat, turning a quarter turn each time. Ended up with perfectly crisp brown brats, juicy inside. Used Guinness beer and followed recipe exactly. (I did add a few small dashed crushed red pepper flakes). Stirred in a good sized pat of butter when I added the brats to the onion beer sauce. Served on toasted pretzel buns (spread cut side with butter and grilled cut side down until golden brown and toasted.) YUM!!!!

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FunwithFood

Cooking Level: Expert

Home Town: Streamwood, Illinois, USA

Living In: Union, Illinois, USA

Reviewed: Jun. 7, 2012

I to live in the Sheboygan area, and have had brats since I was a kid back in the '40's. My dad always told me that only brown mustard goes on pork. Being of German decent, I prefer the German Dusseldorf mustard. We love our City Bakery hard rolls that are still made in their brick ovens. Always have to fry an extra brat for the cook to eat right off the grill. The rest of the brats go into the pot with 3 cans of beer and lots of onions and 1/2 stick of butter. Also put any burgers into this sauce too....yummmmm! Sheboygan is known as ther brat capital of the world, and we have a huge brat days that over 50 thousand come down to the park, right after the best parade of the season. It is held the 1st Fri. evening in August and all day Saturday. Come join the fun!

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