Oh - YUM!!! These were FANTASTIC! Living in the Chicagoland area, my hubs and I often frequent our northerly neighbor. :) If you've gone to any Wisconsin festivity, you know that beer brats are ALWAYS on the menu. And NO one makes a better brat than a Wisconsinite lol! As simple as these sound, you'll be AMAZED just how delicious they are. The key is tow-fold. First and foremost, use FRESH brats (if you can't find fresh ones, purchase a quality brand such as Johnsonville, etc.). Second, use GERMAN beer. I chose Beck's and was very pleased with it. Other than not knowing what to do with the ground pepper (it wasn't mentioned in the directions so I added it to my beer mixture...), this is a flawless recipe as long as you follow one simple rule. DO NOT POKE YOUR BRATS!!! If you do, they will EXPLODE on the grill! Use a little common sense and you'll be just fine. :) Grab a STURDY bun and pile on a little sauerkraut and spicy brown mustard for one SUPER delicious brat! Thanks SO much for sharing your recipe, Bob! I'll be making these many times during the summer months and for several tailgating get-togethers this coming fall! :-)
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Oh - YUM!!! These were FANTASTIC! Living in the Chicagoland area, my hubs and I often frequent...