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Wisconsin Bratwurst
SUBMITTED BY:
Bob Cody
PHOTO BY:
Adina
"This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!"
RECIPE RATING:
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(202)
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PREP TIME
10 Min
COOK TIME
35 Min
READY IN
45 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls
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DIRECTIONS
Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
Preheat grill for medium-high heat.
Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.
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REVIEWS
Reviewed on Jan. 25, 2004 by B4WINNS
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B4WINNS
Jan. 25, 2004
One word - Yuck!!! 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.
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17 users found this review helpful
One word - Yuck!!! If you want to smother your brats with barbeque sauce, mustard, and...
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Reviewed on Jul. 3, 2003 by ANNHE50
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ANNHE50
Jul. 3, 2003
Awesome brats. I made them for the Super Bowl game. After they were cooked, I put them back in the beer brine to simmer until everyone was ready to eat. I also added more onions than was called for. These were just great.
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16 users found this review helpful
Awesome brats. I made them for the Super Bowl game. After they were cooked, I put them back...
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Reviewed on Aug. 1, 2003 by BARBIE0492
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BARBIE0492
Aug. 1, 2003
These were very good. We made them for the 4th and they went quick. Everyone like them. The beer was a great touch and so was th butter. It's a keeper.
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14 users found this review helpful
These were very good. We made them for the 4th and they went quick. Everyone like them. The...
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Reviewed on Aug. 14, 2003 by
Navy_Mommy
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Navy_Mommy
Aug. 14, 2003
These are great. I love Bratwurst, but always burn mine making sure they are completely cooked on the gril. This way all you are doing is browning them as they are pre-cooked. The extra flavor is great too.
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12 users found this review helpful
These are great. I love Bratwurst, but always burn mine making sure they are completely...
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Reviewed on Sep. 11, 2003 by
I'm nuts too...
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I'm nuts too...
Sep. 11, 2003
Very tasty & tender, especially with the butchers brats! Make sure to saute up those onions, they have a great flavor! Good eats..even though I didn't have any polka music maybe next time ;) Thanks a bunch Bob!
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10 users found this review helpful
Very tasty & tender, especially with the butchers brats! Make sure to saute up those onions,...
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Reviewed on Sep. 5, 2003 by
SAKURAGIRL1
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SAKURAGIRL1
Sep. 5, 2003
I cooked in the beer once, and steamed over the beer once, and I think steaming came out better.
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9 users found this review helpful
I cooked in the beer once, and steamed over the beer once, and I think steaming came out better.
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Reviewed on May 25, 2006 by
Cooking 101
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Cooking 101
May 25, 2006
These were wonderful. We had a big end of the year party this past Friday at a Boys & Girls Club where I work. Since some of the kids requested brats instead of hamburgers and hot dogs I decided to try this recipe. We had 177 kids attend ranging from age 6 to 14 years show up for the party and the brats were gone in 15 minutes. I wasn't sure how many would be ate so I only made 50, I wish I had made more. I threw them in my electric roaster with one pound of butter and eight finely sliced onions and a 12 pack of Milwaukees Best beer. I DID NOT POKE HOLES IN THE BRATS. I cooked on 300 for two hours. Then we grilled them and the kids, many who hadn't had brats loved them along with our volunteer parents. The grilled onions were also great but many of the kids wouldn't try them but the ones who did along with the parents loved them. Thanks for sharing such a great recipe. I will use this one for now on.
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8 users found this review helpful
These were wonderful. We had a big end of the year party this past Friday at a Boys & Girls...
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Reviewed on Dec. 20, 2005 by Ms PatriYacht
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Ms PatriYacht
Dec. 20, 2005
I was having a Christmas party and wanted to do something with some frozen Johnsville Brats that were in the freezer for 4 months, so I thought I would give this recipe a try. I also did not poke holes in them, other than that I followed the recipe. After cooking the brats in the beer mixture I strained the onions and sautéed them further and then added them to a cola sauerkraut recipe found on this site. That evening my husband grilled the brats and could not stop eating them, I was afraid I would not have any left for the party the next day. He kept on saying that I must have used some very good brats! After they were grilled I cut them in half and mixed them in the cola sauerkraut. The night of the party I warmed the mixture in the microwave and the kept it warm in a chafing dish. I served fresh Italian bread cut to the size of the mini brats for those wanting to eat it on a bun. The moral of my story is the 4-month-old brats that I wanted to get rid of, turned out to be the hit of the party. I was asked over and over who made the brats. Thanks for a good recipe, I am sure I will make this many times over, I might even buy some high quality fresh brats! this was the other dish I made http://sidedish.allrecipes.com/az/ClSrkrt.asp
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8 users found this review helpful
I was having a Christmas party and wanted to do something with some frozen Johnsville Brats...
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Reviewed on Sep. 6, 2003 by FIELDDWN
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FIELDDWN
Sep. 6, 2003
this recipe is very good but i found out that if you prick your brats and soak them over night in the beer they are much better.
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8 users found this review helpful
this recipe is very good but i found out that if you prick your brats and soak them over night...
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Reviewed on Sep. 6, 2003 by
Brooke
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Brooke
Sep. 6, 2003
This recipe is great! I add yellow and green bell peppers with the onions and beer. The best way to cook these prior to grilling is in the crock pot. Just cook on high for a couple of hours prior to grilling.
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8 users found this review helpful
This recipe is great! I add yellow and green bell peppers with the onions and beer. The best...
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