Wisconsin Beer Brats Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb Johnsonville bratwurst (4-6 sausages)
1 medium yellow onion, sliced
24 oz Miller Lite
For serving, as desired: toasted brat buns or brioche buns, beer-braised onions, sauerkraut, mustard or Dijonnaise, etc.
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Directions: |
Directions:(1) Preheat grill to high heat. If using a gas grill, begin preheating at least 15 minutes prior to grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling.
(2) Boil the beer brats: Transfer the brats, sliced onions, and beer to a pot or Dutch Oven. Bring to a boil and then simmer until cooked through, 15-20 minutes.
(3) Charbroil the beer brats: Once boiled, use grill tongs to carefully transfer the beer boiled brats directly to the grill grates. Grill 2-3 minutes per side, until charred as desired. Transfer to a plate to rest and cool slightly before serving.
(4) Serve the beer brats, atop a toasted bun, topped with the beer-braised onions, sauerkraut, and/or mustard as desired. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: Significant disagreement exists in the Swearingen household as to the order of preparation. While Melissa believes that brats should be boiled first and then grilled to get a nice char, Ken remains adamant that brats should be grilled first, followed by a light boil in beer. Both agree that there are no substitutions for the brand of beer or brat.
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