The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 8, 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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Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jun. 2, 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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Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA
Living In: Lyndhurst, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
Reviewed: May 25, 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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Cooking Level: Expert

Living In: Hilton Head Island, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: May 1, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Apr. 27, 2009
Don't poke your brats--it dries the them out and you lose flavor. Also--the butter is optional-it tends to soften the texture. If you like a firmer texture--less or no butter. If the brat casing is breaking open before you grill you are probably boiling too vigorously--turn down the heat and cook them more slowly at a low simmer instead of a full boil. In Wisconsin, some people grill the brats and then put then in the beer mixture in a Nesco or slow-cooker. This is great for a party where you have to feed a lot of people and don't want to man the grill all day. We prefer the flavor of boiling (carefully) first and then grilling--but on the 4th of July when we have 100 hungry people over who show up at all different times--grilling first and throwing the brats in the beer mixture in a Nesco works perfectly--they still taste great. If your grocery store carries Johnsonville brats they are very good and seem to be spreading around the country as my sister in California is able to buy them at her local grocery. My very favorite, however, are Usingers in Milwaukee. They are available on the web at Usingers.com.
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Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Feb. 9, 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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Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

Home Town: Molalla, Oregon, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.68 star rating.
Reviewed: Nov. 21, 2008
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Intermediate

Home Town: Leavenworth, Kansas, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 27, 2008
Great recipe! I used Shiner Black Lager. Very yummy!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Oct. 2, 2008
We've made this several times - both with and without the butter. I didn't notice much of a difference, so I'll leave that out in the future and save on fat and calories. Easy and tasty recipe. Thanks!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 28, 2008
I did not prick the sausage, and used only 2 cans of beer (24 0unces). 6 cans seems like way to much. Than followed the directions exactly. They were excellent.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Sep. 8, 2008
Amazing! I used Henry Weinhard's Belgian Style Wheat Beer (can't say no to great beer on sale!) and Inglehoffer stone ground mustard, expensive but worth it! I didn't use an outdoor grill because I'm inner city and don't have one so I used my cast iron skillet, which worked perfectly. I don't know if I should say this, but yes i polked holes in them so they wouldn't burst and so it could marinade in its juices as well as absorb the beer, and it didn't ruin the flavor at all. Topped with the mustard and onion and it didn't need anything else. I actually bought kraut but didn't use it because it would have masked the deliciousness of the brats. Drink with the remaining beer. Oh my goodness I have never had a better bratwurst! UPDATE: Okay so I made these again w/o polking holes in the Brats and they were much juicier and flavorful. Don't polk the holes:) Everything else I did was the same as the aforementioned.
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed: Jul. 30, 2008
Great Brats! My son loves bratwurst and we are always looking for a good recipe. So far this one of our favorites.
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.68 star rating.
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Reviewed: Jul. 29, 2008
I must agree with the one that said this really dries them out. I did not have good luck with this at all. The brats were VERY dry. I think it would be better if the brats just soaked overnight in this mixture without being pierced open. It seems others have had good luck with this so it's worth a try!
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Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
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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Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA
Living In: Tallahassee, Florida, USA

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