This is darn near the same recipe that the Columbus (WI) firemen use, which was introduced to our family 29 years ago by a true cheddarhead. The only difference is that one NEVER pokes the brat,and that they are put on hold back in the beer which does two things. 1) keeps them from drying out 2)infused more beer/onion flavor much like the famous chefs always tell you to season when the food is hot because it sucks in the flavor. I have never know the Brat to loose flavor this way as they never hang around that long! I think the main thing is a fresh Brat, not those nasty white things, not pre cooked! and perhaps some chopped raw onion & cheese for the top, what Wisconsinite forgets the cheese?
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This is darn near the same recipe that the Columbus (WI) firemen use, which was introduced to...