A great-tasting, classic Wisconsin recipe. It seems the secrets here are the butter and mild heat. I usually see the best-tasting brats floating in a pan of gently simmering (not boiling) beer, sliced onion, and butter right on a hot grate for a half hour to an hour before grilling. BTW, grilling is only for lightly carmelizing the skins - and for locking in the juice from simmering - not additional cooking. Do not overdo either! Skins should literally burst when bitten through. And, yes... serve on hoagie or hard rolls, or something substantial. Add a sliced apple and a few caraway seeds to warming sauerkraut for a more mild, sweet flavor.
Was this review helpful?
9 users found this review helpful
A great-tasting, classic Wisconsin recipe. It seems the secrets here are the butter and mild...