Proof there is more than one way to cook a brat! Our family has always done a low and slow simmer in beer and onions first - usually whatever is on hand mixed with at least one bottle of a Leinenkugel dark , then grill and then toss them back in the beer bath if we are cooking a lot of them. The bun is crucial - a Sheboygan Hard Roll is the ONLY way to eat these - and generously buttered! A good stone ground mustard - NEVER ketchup, and Johnsonville, Meisfelds or Sheboygan Bratwurst Company (they will ship brats AND hardrolls across the US) are the top three. Cold beer and potato salad, Milwaukee Dill's, and a Packer game will make it even more authentic :)
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Proof there is more than one way to cook a brat! Our family has always done a low and slow...