Reviewed: Oct. 26, 2011

Wowzers! These were fantastic! Followed the directions to a T! At the end we drained the onions and used them as a topping! Super! This will be my go-to recipe for brats! Thanks. I did have to use the broiler and they turned out great! I just kept truning them and broiled them for probalby 15- 20 minutes.

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Reviewer:

KAZSIL

Cooking Level: Beginning

Reviewed: Oct. 2, 2011

In the past I have merely grilled the brats, then sauteed some onions and peppers to serve w/the sausages. Always turned out delicious. The technique described in this recipe raises the bar! The sausages come off the grill with a better char - must be the sugars in the beer. Whatever the reason, this is the way I'll do brats from now on. Thanks allrecipes.com!

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Reviewer:

Buck Fama

Reviewed: Sep. 27, 2011

very good

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Reviewer:

karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

Reviewed: Sep. 26, 2011

I never poke a brat before cooking on the grill. When you boil in beer you will draw out a lot of the fat. Cover over indirect heat and they won't pop when you cook them. For a large pack of brats I use 2 cans of beer.

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Reviewer:

406vett

Cooking Level: Intermediate

Home Town: Joliet, Illinois, USA

Living In: Kansas City, Missouri, USA

Reviewed: Sep. 24, 2011

Prick the brats? PRICK THE BRATS??? Are you kidding me? You must be a Vikings fan trying to sabotage the parties of young rookie tailgaters! No true Wisconsin brat professional would ever prick a brat for any reason except when they bite into it! Slowly simmer (NEVER BOIL) in beer, pepper and onions for 20 minutes. A couple tablespoons of butter is optional and acceptable. Finish on a medium hot charcoal grill just before serving...with Silver Springs Beer and Brat Horseradish Mustard. Sauerkraut with caraway is also acceptable. Catsup? Catsup is only used on Chicago hot dogs when you want to make Bears fans angry.

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Reviewer:

vegas cheese head

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Sep. 24, 2011

Only reason I give this a 3 star is because I too grill them first then put the brats in beer, onions and butter. I think it holds the flavor of the brat in by grilling first.

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Reviewer:

pooltube

Reviewed: Sep. 23, 2011

very good... Everyone of them got ate...

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Reviewer:

Wisdom06

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

My family loved this recipe. I cooked another batch and because of my high cholestrol I had to modify the recipe for me. I used beer brats reduced the beer to 2 cans and the butter to 2 tablespoons. I added 2 cloves of garlic they were still very delicious.

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Reviewer:

1jenniffer

Reviewed: Sep. 16, 2011

The brats need to be placed back IN the beer/onion mixture for several minutes (just keep in there while serving other food) to be true Wisconsin brats. And there is no reason to add 2 sticks of butter to the recipe.

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Reviewer:

campergramma

Cooking Level: Expert

Reviewed: Sep. 14, 2011

NEVER EVER prick the bratwurst. Recipe is fine as long as you dont do that. Been cooking them for years and never had one explode. Other than that, this method gives great flavor and allows for perfect grill time before eating. Poking holes in the brat is the mother of bad ideas.

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