Reviewed: Nov. 15, 2009

Love, love, love this stuff!

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HJP

Cooking Level: Intermediate

Home Town: Janesville, Wisconsin, USA

Living In: Roscoe, Illinois, USA

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Reviewed: Nov. 5, 2009

quick, easy & tasty

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WENDY-WOMAN

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Reviewed: Oct. 26, 2009

NEVER Prick or Poke the sausages! That is one and only bad suggestion from this recipe. Leave them in the skin untouched or they will dry out. I've been doing this recipe for 2 years now. A great hit with everyone who eats my brats. Just beer, butter, onions, etc. So easy and so delicious. :) But don't pick the skin. If they explode then the heat is way too high. Never had that happen yet. Just boil the in the broth then grill for a few minutes, thats all.

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microview

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Reviewed: Oct. 19, 2009

I live here in Green Bay.. born and raised and this recipe supports how we are brought up making brats.. However do not poke the brats! U want to keep all of those flavors in! Beer and onions make the brat. Best for all Wisconsin get togethers or tailgating! Go Pack Go

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Heidi

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Reviewed: Oct. 8, 2009

I've been using this recipe for several years. Brats just don't taste right anymore, unless they're made with onions and beer! And I also prefer Johnsonville. :-) We got some handmade brats from our meat market, but they can't compare. *I don't use any butter . . . just can't get myself to do it (I think brats are greasy/fatty enough -- but they taste great!). Just a little touch of oil in my non-stick pan works fine. Thanks for the excellent recipe. We don't have this often, but it's a very special treat when we do!

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MRS.STORY

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Reviewed: Oct. 1, 2009

I am German, I'm also from Wisconsin. This is the best way to make bratwurst. Gotta be fresh, my personal choice is Johnsonville (can I say that?). Thanks for sharing Cody!

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jean

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 18, 2009

WoW...My family raved over these brats...get request to make them...

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azmamma4

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Reviewed: Aug. 17, 2009

Once I was at a festival... and they had Brats and saurkraut on a bun, that was very different than than I had ever eaten before. Instead of being juicy...(love those juicy Brats) the meat was lean and *meatier* instead of juicy/greasy. I found out later that by doing exactly what this recipe says to do, (poke and boil cook with onion & butter and then grill) it tasted just like that festival's. I have made Brats this way, hundreds of times (esp. for company)and will continue MOST of the time, to do so. Sometimes, I will however want a juicy (greasier)Brat instead. Anyway. Great recipe Bob Cody. Thanks for sharing... I am sure lots of people feel the same as I do: that this is a very delicious way to make Bratwurst!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 6, 2009

Yum! I've always parboiled my brats in beer. And I've always sauted onions to top. But I've never thrown it all together with the butter. I'll never do it any other way again... This truly is the only way to go! The onions were so much better this way and it really "upped" the flavor in the brats. This is the perfect, simple brat recipe.

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niki-b

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: May 31, 2009

These were incredible! We made them for a bbq with friends and also had ribs and chicken kabobs. These were definitely the best part. We topped them with the onions and mustard and they were amazing. We'll definitely make these again!

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: May 24, 2009

Being born and raised in Wisconsin,this recipe is very close to being right, however, the key is to grill the brats first, then put them in the beer, onions, and butter and let them simmer. The longer they simmer, the better they are and you can actually taste the beer and onions instead of grilling off all the flavors!!!

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Shari

Cooking Level: Expert

Living In: Hilton Head Island, South Carolina, USA

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Reviewed: Apr. 29, 2009

easy and tasty...three things I did based on other comments: did NOT fork the brats, added green peppers, and placed brats back into pot after grilling to keep moist. Thanks for sharing !

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TBal

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Reviewed: Feb. 7, 2009

My husband was in a one pot cookoff and we cooked sausages just as an added bonus to serve when they came to the booth to taste his cookoff entry. Everyone...and I do mean everyone was falling all over themselves after they tasted the sausage. His changes: no sauerkraut since we were giving away the sausage like an appetizer, he tripled the recipe, used 1/3 less butter, did not poke holes in the sausage, used St. Arnold's brown ale, added a little more onions. He followed the recipe after that. One side note: since it was for a cookoff after he lightly grilled he cut up the sausage into bite size, put in plastic bag and added Virginia BBQ sauce (I know, but this was for a BBQ cookoff in Texas!)and froze for a week. During the cookoff we had a portable grill where we warmed the sausage. We had to chase some people off because they kept coming back and taking handfuls and sending everyone over to get this "OMG" sausage! We are planning on making again...for a german party for 20ish age group and this time we will stick to the recipe with the sauerkrat, brats and NO BBQ sauce.

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ELWOODWILSON

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 2, 2009

Oh my goodness! I loved these. I don't have a grill so I drained the liquid and panfried. They turned out great.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

I'm from the capitol of bratwurst, city of 'Sheboygan WI. This is the only way to cook and eat brats. I have many memories of bratwurst days in our town where the town was filled with smoke from grilling the brats and boy what a sight. Thanks for putting this recipe up Bob. We always used Kaiser rolls and cut the brats in half for a full sandwich. But either way is great... enjoy one thing i would like to add, we never pricked the brats as it takes away the flavor. always use tongs on them while grilling also so the juices stay in. they really don't explode on you unless you par boil them too long, just a FYI and my viewpoint

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inaNYmin

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Reviewed: Dec. 8, 2008

I must have used the wrong style of beer. The house smelt horrible, even a friend stopped by and right away said, "what stinks." The taste was pretty good if you could get around the smell of the stinky hot beer.

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K-nutt

Cooking Level: Intermediate

Home Town: Molalla, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Nov. 21, 2008

This is THE Wisconsin brat recipe EXCEPT do NOT prick your brats! They will not explode. You must keep the flavor in. Don't even use a fork on the grill - use tongs so you don't pierce the skin. Tasty, brown perfection. Don't forget the horseradish.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

This was not great. I browned the onions & brats. I added a lot of carroway seed + pepper + a jar of drained sauerkraut. The brats broke, so I couldn't/wouldn't grill them. I think it would be better with a kielbasa or linguesa.

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googoo

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Oct. 27, 2008

Great recipe! I used Shiner Black Lager. Very yummy!

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KUNGAR

Cooking Level: Expert

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Reviewed: Oct. 14, 2008

I used Amstel Light Beer and this was excellent! Grill brats quickly and on high heat just to get good exterior.

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Bobbiluvs2cook

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Wisconsin Bratwurst

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