Reviewed: May 18, 2013

Love this recipe. As a born and bred Wisconsin girl, I do know my brats and this is the real deal!

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Reviewer:

Pat

Cooking Level: Expert

Home Town: Webster, Wisconsin, USA

Living In: Prior Lake, Minnesota, USA

Reviewed: May 18, 2013

Tried this, it was OK. Thought it was a sin in WI to prick your brats? Different from how I normally do it (grill then float in simmering beer), but not every one has the same tastes. If you're having a gathering, why not try several ways?

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Reviewer:

thrasherville

Reviewed: May 18, 2013

I've been using this recipe for many years. The only difference is that I add some mustard to the boiling liquid and add beer with water to cover if needed and butter. Puncturing isn't necessary and doesn't appear to change the taste. After the grill add what you like but no bbq sauce. Thanks Jeff Smith.

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Reviewer:

blacksheep

Reviewed: Apr. 5, 2013

The best brats I've ever made! They came out delicious!

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Reviewer:

LVRebelGirl

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Reviewed: Mar. 6, 2013

Smoky & moist. The butter created a lot of smoke on the grill, which gave the brats a fantastic smokey flavor. The prior simmering kept the brats moist inside & out, preventing a crisp skin - moistness & smokiness was preferable to crispness in the case of WholeFoods' store-made brats. I know because I tested 3 brats on the grill without simmering - dry! Also, I found that 1/4 c butter & 2 beers was fine for 3-1/2 lbs brats.

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Reviewer:

Rhianna

Cooking Level: Expert

Reviewed: Dec. 16, 2012

My 1st attempt in cooking Brats and I thought this was pretty good. Followed the recipe as given.

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Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Sep. 7, 2012

Deliciously flavorful. This recipe was such a success at our Labor Day gathering that people asked for the recipe. I wouldn't change a thing.

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Reviewer:

Wendy Ward

Reviewed: Jul. 5, 2012

We did reduce the amount of butter, beer and pepper to suit our family's taste. The end results were delicious!

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Reviewer:

CHERYL

Cooking Level: Expert

Reviewed: Jun. 3, 2012

While these brats were good, I feel that I can only rate the recipe as 3 stars because I did not prick the bratwurst until they were on the grill. You will lose flavoring in the brats if you prick them in the boiling process. I also, melted the butter in the stock pot, added and sauteed the thinly sliced onion until the onions were tender. Then, added the links, and poured in 3 bottles of Leinenkugel Red Lager. Simmered for 20 minutes and finished them off on the grill. Note: After removing the brats from the liquid, I continued to simmer the onion/beer and after putting the brat in the brat/sausage bun, put some of the onions on top, and topped off the sausage with some spicy brown mustard. Delicious!

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