Wisconsin Grilled Brats Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 bratwurst sausages (I prefer Johnsonville, Uncle Brent is a Prem's fan)
6 sturdy brat rolls or Kaiser rolls
2 large onions, thinly sliced or chopped
2 c. sauerkraut, drained
1 can of beer (I prefer Leinenkugels or Miller)
Mustard (preferably brown or Dijon)
Ketchup
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Directions: |
Directions:Preheat your grill. If using a charcoal grill, allow the coals to turn ashy before grilling. For a gas grill, heat to medium-high. Simmer the brats in a beer bath before grilling by adding beer, ½ of chopped onion, s and enough water in a saucepan to cover brats. Simmer over medium heat for 10-12 minutes. Place brats directly on grill grates. Cook, turning occasionally for 15-20 minutes or until the brats are evenly browned and cooked through. If they start to flare up, move them to a cooler part of the grill. Split the brat rolls open and place a brat in each roll. Top with simmered and/or fresh chopped onions, sauerkraut, mustard and ketchup. |
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Personal
Notes: |
Personal
Notes: One of the stables of Wisconsin culture, there is nothing better than a grilled brat at a family picnic or tailgate (Go Packers, Badgers & Brewers!). Some of the best brats are the ones the Spring Green Lions Club would sell at the Annual Art Fair in town every June. I remember your Grandpa Vern grilling and selling them on those hot summer days at the corner of Jefferson and Lexington Streets...right next to where Grandma Yvonne's flower shop ended up being located. Before they began selling them nationally, your dad and I would bring Johnsonville brats in a cooler back to Florida and Mississippi after a visit to Wisconsin. Best served with a good can or bottle of cold beer!
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