Reviewed: Jul. 23, 2008

Simple and fast!! Excellent taste!! Followed recipe to a "T" except DID NOT poke holes. Professional cooks'll tell ya don't poke holes in ya meat cause you allow the juices to run out which may dry your meat out. Also you may wanna allow it to simmer uncovered so brats won't split too much. Quick, great tasting recipe!!!

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Bayou Gator

	Cooking Level: Expert Home Town: Baton Rouge, Louisiana, USA Living In: Tallahassee, Florida, USA
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Reviewed: Jul. 22, 2008

I definately will be making this a regular during grill nights in my family!!! The brats came out juice and nicely browned!!! The only thing is make sure to saute the onions with the butter in the beginning...once you add the beer/pepper..let that simmer a bit..the smell is amazing!!! Those brats were so good!!! Thanks!!!

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lexistar23

	Cooking Level: Expert Home Town: Dallas, Texas, USA
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Reviewed: Jun. 6, 2008

This is the only way we eat brats. We don't poke/pierce them though and we haven't tried them with the butter, yet. We do, on occasion, add sliced peppers with the onions to the brats after they have simmered a little first.

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FRISK

	Cooking Level: Intermediate Home Town: Diamond Bar, California, USA Living In: Spencerville, Indiana, USA
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Reviewed: Jun. 4, 2008

I don't like beer so I grilled one without the beer and one with the beer. The one that simmered in the beer tasted much better. It gave it so much flavor. Thanks for the good idea.

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QUASINAUGHT

	Cooking Level: Intermediate Home Town: Bolingbrook, Illinois, USA Living In: Sunnyvale, California, USA
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Reviewed: Jun. 1, 2008

These were really good and easy. I did not prick the brats before cooking. I used half the beer and used chicken broth for the rest of the liquid b/c I didn't want them to taste to much like beer (for the non-drinking people at the party). In the future, I will make the recipe with the beer it calls for. I made this with knockwurst also- it's a keeper.

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hs in so cal

	Cooking Level: Expert
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Reviewed: May 16, 2008

I done stuffed my face on these. We make brats like this all of the time, and the only thing I have to say is that they do not need as much time on the grill as the recipe states. I agree with the others in that you should not pierce the brats, either. Perfect with some kraut and spicy mustard. Ohhhhh yea!

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Chikee

	Cooking Level: Intermediate
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Reviewed: May 9, 2008

Yep, this is how I make brats, except it's important to never, ever poke a brat, not even on the grill! You want to bite into that crisp casing and have all the hot flavorful juices of the brat in your mouth, not the pot. I always top mine with onions from the simmering pot and stone ground mustard! Yummm!!!!

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Kandyce78

	Cooking Level: Intermediate Home Town: Manawa, Wisconsin, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Apr. 25, 2008

I have NO clue what that person was talking about smoothering in BBQ sauce, since the recipe doesn't call for it, we follwed the directions & they came out great! However, I would also like to recommend not poking too many holes as they will dry out in grilling process. He was right about that one. We love brats, I am German! Thanks!!

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JMILLER828

	Cooking Level: Expert Living In: Franklin, Indiana, USA
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Reviewed: Apr. 21, 2008

I'm torn on this recipe. I will give it 4 stars, as my husband loved it...although he loves beer. I on the other hand didn't care for that beer taste...I'm obviously not a beer drinker. I thought the beer taste would "cook" off when the brats were grilled. Not the case. I think next time, I will use chicken broth instead of beer.

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BOXERMOM

	Cooking Level: Expert
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Reviewed: Apr. 17, 2008

This makes the best brats I've ever ate! They were so juicy (due to NOT piercing them before cooking!) and flavorful! The family gobbled them up, and we're not huge brat fans, that's how good they are!

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bellydancer

	Cooking Level: Intermediate Living In: Traverse City, Michigan, USA
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Reviewed: Apr. 12, 2008

I grew up near Wisconsin, and this takes me back! Great recipe - don't poke them.

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CooperCook

	Cooking Level: Expert Home Town: Algonquin, Illinois, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Apr. 2, 2008

Yummy! I followed other reviewers' advice by not pricking the skins. Sooo flavorful!

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steph webb

	Cooking Level: Expert Home Town: Midwest City, Oklahoma, USA Living In: Norman, Oklahoma, USA
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Reviewed: Mar. 24, 2008

These are true Wisconsin brats. This is almost the exact recipe that my mom used as I was growing up and she doesn't know where she got it from. Its just Wisconsin tradition at this point. Great add. I do agree though that you should not poke the brats- it does seal in the flavor and keep them nice and juicy!

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Aberdeen Lane

	Cooking Level: Expert Living In: Madison, Wisconsin, USA
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Reviewed: Mar. 24, 2008

We made these tonight and they were awesome!! Didn't change anything.

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julie05

	Cooking Level: Intermediate Home Town: Antioch, California, USA Living In: Starkville, Mississippi, USA
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Reviewed: Mar. 24, 2008

This is how I always make my brats!! I got the recipe from some friends that are from Wisconsin. However, if you can, I sautee the onion in the butter before I add the beer and brats. They work well with a nice horseradish mustard, too!!

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SueM


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