This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down Think about those Wisconsin summers Listen to some polka
Hubby would probably only rate this as 3-star as he is a bratwurst purist and prefers his brats slow-grilled without parboiling. Occasionally hell agree to having this brats and beer method, which I just love. As Wisconsinites we know its a continued debate as to which way is best. No matter which method, we also know brats to be included in nearly everyones backyard cook-outs or Green Bay Packers or Milwaukee Brewers tailgates. You can smell it in the air That said, dont poke the brats Why would you do that? Also, as for keeping them on hold in a slow cooker, I see this done frequently, particularly at large gatherings, but be forewarned that the beer taste intensifies this way, kind of killing that good bratwurst flavor and softens them, taking away that juicy crunch (from the browned casing) when you bite into them. For those of you living in regions of the country where brats are not available, our Usingers brand is WONDERFUL and can be ordered online at www.usingers.com. Good, sturdy brat buns, if you can find them in your area, are a must
I was having a Christmas party and wanted to do something with some frozen Johnsville Brats that were in the freezer for 4 months, so I thought I would give this recipe a try. I also did not poke holes in them, other than that I followed the recipe. After cooking the brats in the beer mixture I strained the onions and sauted them further and then added them to a cola sauerkraut recipe found on this site. That evening my husband grilled the brats and could not stop eating them, I was afraid I would not have any left for the party the next day. He kept on saying that I must have used some very good brats After they were grilled I cut them in half and mixed them in the cola sauerkraut. The night of the party I warmed the mixture in the microwave and the kept it warm in a chafing dish. I served fresh Italian bread cut to the size of the mini brats for those wanting to eat it on a bun. The moral of my story is the 4-month-old brats that I wanted to get rid of, turned out to be the hit of the party. I was asked over and over who made the brats. Thanks for a good recipe, I am sure I will make this many times over, I might even buy some high quality fresh bratsthis was the other dish I made http://sidedish.allrecipes.com/az/ClSrkrt.asp
Awesome brats. I made them for the Super Bowl game. After they were cooked, I put them back in the beer brine to simmer until everyone was ready to eat. I also added more onions than was called for. These were just great.
These were wonderful. We had a big end of the year party this past Friday at a Boys & Girls Club where I work. Since some of the kids requested brats instead of hamburgers and hot dogs I decided to try this recipe. We had 177 kids attend ranging from age 6 to 14 years show up for the party and the brats were gone in 15 minutes. I wasnt sure how many would be ate so I only made 50, I wish I had made more. I threw them in my electric roaster with one pound of butter and eight finely sliced onions and a 12 pack of Milwaukees Best beer. I DID NOT POKE HOLES IN THE BRATS. I cooked on 300 for two hours. Then we grilled them and the kids, many who hadnt had brats loved them along with our volunteer parents. The grilled onions were also great but many of the kids wouldnt try them but the ones who did along with the parents loved them. Thanks for sharing such a great recipe. I will use this one for now on.
We are not "bratwurst" people, but these were surprisingly good Took a tip from another reviewer and made a curry ketchup (6 tbsp of curry + 1 tsp of curry), which Im going to keep in the "spice it up" file Thanks for the recipe
This recipe is great I add yellow and green bell peppers with the onions and beer. The best way to cook these prior to grilling is in the crock pot. Just cook on high for a couple of hours prior to grilling.
These are great. I love Bratwurst, but always burn mine making sure they are completely cooked on the gril. This way all you are doing is browning them as they are pre-cooked. The extra flavor is great too.
Being born and raised in Wisconsin,this recipe is very close to being right, however, the key is to grill the brats first, then put them in the beer, onions, and butter and let them simmer. The longer they simmer, the better they are and you can actually taste the beer and onions instead of grilling off all the flavors
These were very good. We made them for the 4th and they went quick. Everyone like them. The beer was a great touch and so was th butter. Its a keeper.
Very tasty & tender, especially with the butchers brats Make sure to saute up those onions, they have a great flavor Good eats..even though I didnt have any polka music maybe next time ;) Thanks a bunch Bob
A Brat in Wisconsin is always good, but I have to agree with those against par-boiling. You wouldnt do that with anything else, why a brat? Slow cook on the grill and then place in a heated pot of beer and onions if you wish. Thats especially handy if you want people to eat when they want to. They can stay on the stove for many hours in hot beer and onions and be just as good as right off the grill.
My seventeen year old son is learning to cook this summer and selected this recipe for last nights dinner. Talk about delicious. Wow, huge hit We will definitly be having them again. He served them with glazed onion mashed potatoes and a spinach salad. Made a mother proud. :)
Sausage and beer - whats better than that? I used six brats, 2 bottles of Newcastle Brown Ale, one sweet yellow onion and an 1/8th of a cup of butter. DO NOT POKE THE BRATS - that lets out all the good flavor. After cooking in the beer mixture, I moved them to a nonstick pan to brown - were under a burn ban in Texas. In any case, we served them on whole wheat hoagies with the cooked onions, curry ketchup (1 tsp. yellow curry and 6 T. ketchup mixed) and brown deli mustard. Yummy
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.
I cooked in the beer once, and steamed over the beer once, and I think steaming came out better.
Good recipe, but you NEVER, EVER POKE HOLES IN YOUR BRAT BEFORE COOKING
First time I made Brats, and they were delicious I served them on toasted hoagie rolls (toast them right on the grill). On the side; fresh chopped onions and warmed (or cold) saurkraut. I also drained the onions from the boiling beer and served them along with the toppings. That and a nice dijon...very yummy. Next time I might add some spices to the beer mixture, like red pepper flakes, garlic powder or a little Old Bay seasoning. Also, maybe Ill try a darker beer. Dont forget to enjoy these with your favorite beer.
We have always cooked out brats this way. However, we leave out the butter and do not poke them. I gave this 4 stars because I think poking them lets out the flavor and the butter didnt do anything to them.
These were amazing I will never cook brats any other way. Also I only used 4 cans of beer and 1/4 c. butter. Still delicious
These are very good. I made half of the recipe, but should have made the full recipe. They disappeared very fast.I used kaiser rolls which were browned on the BBQ grill and then used regular dijon (good, but spicy mustard would be better).I also used Old Milwaukee Beer (large bottle 32 oz for under USD2).Ill remember this recipe for Oktoberfest
Thanks, Bob My dad made these all the time...I grew up in WI. Unfortunately, I never asked him how he did this and he has now passed away. I will remember him fondly every time I make these. They are AWESOME, and my entire family loves them. Thanks again.
Im from the capitol of bratwurst, city of Sheboygan WI. This is the only way to cook and eat brats. I have many memories of bratwurst days in our town where the town was filled with smoke from grilling the brats and boy what a sight. Thanks for putting this recipe up Bob. We always used Kaiser rolls and cut the brats in half for a full sandwich. But either way is great... enjoy one thing i would like to add, we never pricked the brats as it takes away the flavor. always use tongs on them while grilling also so the juices stay in. they really dont explode on you unless you par boil them too long, just a FYI and my viewpoint
This was excellent I have been searching for a good brat recipe for some time now and this one will definitely stay in my cookbook Definitely a wonderful midwestern dish
Awesome recipe, I added hot sauce to the butter/beer for a little kick and cooked the onions after removing the brats for another half hour or so, they were fall apart tender and delicious.
With the glowing reviews, we had to try last year (I forgot to review) for our Octoberfest party. A lot of people wondered what the secret was, as they had only used beer in the past. The addition of butter and onions was incredible Couldnt be easier or tastier. We loved it, thanks
My father is from Wisconsin and my Mother is German, so I grew up on brats. I always cook my brats in beer before grilling(my father hates that) but wondered if adding the onions and butter would add to the taste and it did. The only reason I gave this only 3 stars is the poking of the bratwurst. If someone trying this recipe did this they would be robbed of the juicy explosion you get when you bite into a properly cooked bratwust And ketchup?...never should it touch a bratwurst
Decided to have an impromptu Oktoberfest last month and served these. Everybody loved them including myself. This was the first time I had ever had bratwurst (and my mother hails from Germany). I made a huge batch -- 36 bratwurst and put them in a big pot, cooking in two different batches. Quick, easy and delicious.
A brilliant recipe, which Ive only just got around to reviewing after a couple of years because I have been too busy making it Here in Australia "sausage sizzles" are a very common event either at home or out (theres a barbeque plate everywhere you go), and apart from the superb flavour, its just so convenient to just brown the sausages and onions and serve The only changes I make are waaaaay less butter (but I do keep a tablespoon or two because it adds to the flavour) and waaaaaaay more onions because lots and lots of browned onions are The Law in my family.
Good recipe. Especially good as leftovers; the chopped up brats are a nice addition to casseroles, omelets, etc.
Oh my goodness I loved these. I dont have a grill so I drained the liquid and panfried. They turned out great.
We grill the "hot and spicy" ones then simmer them in the beer and onions. Then serve with the onions and mustard. You can even use sauerkraut. Yummy
This is how we do it (Here in Wisconsin) Brats are good any way..but theyre best THIS way.
Make sure the beer is flat, and forget the butter, everything else looks great. If you can get " Sheboygan Brats "
*Oh yeah....This is what Sunday football games in front of the TV are all about I used fresh hoagie rolls and the stone ground mustard, topped it all with onions and saurkraut...Awesome*
This was great Even though I didnt have fresh Brats (used a Johnsonville beer brat), I was able to use a good lager and lots of onion Will definitely make again
Smoky & moist. The butter created a lot of smoke on the grill, which gave the brats a fantastic smokey flavor. The prior simmering kept the brats moist inside & out, preventing a crisp skin - moistness & smokiness was preferable to crispness in the case of WholeFoods store-made brats. I know because I tested 3 brats on the grill without simmering - dry Also, I found that 1/4 c butter & 2 beers was fine for 3-1/2 lbs brats.
Ive looked far and wide and this is the BEST yet My journey is over. Thank you for the FANTASTIC recipe. Lynne =0)
Ya der hey So yummy I am from Wisconsin and these were the best Try Usingers brats.
45 Bratwurst sat in hot beer for about an hour. Came out great
Oh, my my,you have a fantastic recipe here Bob I have to admit I was leary because I dont like beer but this was wonderful I only used 5 sausages, so I used 1/2 cup butter and 1 bottle of beer, and 1 onion.If you get a good bratwurst, you dont need to add any other flavorings, I was going to add other things and decided not to add anything else and make as is and Im glad I did I let onion mix cook down a bit so they were caramelized. I think I would make the full mixture with the 5 links next time because I ate almost all of the onions all by myself I also warmed my rolls in the oven so outside was crispy. I just realized I forgot to add the pepper and it wasnt missed at all. I also used regular mustard. I think I will try this with other sausages too It was great Thanks Bob
The Brats were the best ever. I parboiled them the day before Mardi Gras then grilled them up to the delight of my guests. I should have made a double batch. They were a smash Thanks Bob
Great recipe, I changed it a bit by cooking 3 large onions with it. Then I took all of the onions and Sauted then with olive oil and 1/4 cup of brown sugar until carmalized. Makes a great topping for the Bratwurst.
I tried this recipe last night. I have prepared bratwurst for 20 years, and these were the best. I will definitely prepare them again.
Your recipes are gonna make me fat My family loves brats this way. I will only cook them like this from now on. I down sized for 5 brats, 1/2 cup butter, 1 beer, but still used 2 huge onions because I saute them and they condense quite a bit. I also added 1 teaspoon of garlic powder and garlic pepper and 1/2 teaspoon of salt. Not real heart healthy, but certainly palate pleasing and hey, life is short anyway, enjoy it Cook your brats Bob Codys way
Once I was at a festival... and they had Brats and saurkraut on a bun, that was very different than than I had ever eaten before. Instead of being juicy...(love those juicy Brats) the meat was lean and *meatier* instead of juicy/greasy. I found out later that by doing exactly what this recipe says to do, (poke and boil cook with onion & butter and then grill) it tasted just like that festivals. I have made Brats this way, hundreds of times (esp. for company)and will continue MOST of the time, to do so. Sometimes, I will however want a juicy (greasier)Brat instead. Anyway. Great recipe Bob Cody. Thanks for sharing... I am sure lots of people feel the same as I do: that this is a very delicious way to make Bratwurst
I especially enjoyed the onions on top of the brats (not a sauerkraut fan).
Excellent recipe...easy to make and great flavor. Will make again.
This is a great recipe. been using this for years except for the butter. I make mine in a slow cooker, then take out the ones for the children then add the beer. I would never give anyone under 15 anything that is slow cooked in beer, not all the alcohol evaperates, People that are senitive to alcohol can have a bad reaction. I always inform they are cooked in beer by placing a sign in front of them. My friend who has this problem warned me years ago that this has caused her problems in the past, she said it is mainly things that are cooked for a long time.
Simple and fast Excellent taste Followed recipe to a "T" except DID NOT poke holes. Professional cooksll tell ya dont poke holes in ya meat cause you allow the juices to run out which may dry your meat out. Also you may wanna allow it to simmer uncovered so brats wont split too much. Quick, great tasting recipe
These were very good. The beer taste wasnt too overpowering...and I am not a beer fan. My only complaint is that because of poking the brats they split on the grill. I thank you for the post...delicious.
I rated this a 4 only because its written to POKE the brat Never ever poke a brat all the greasy goodness will seep out The flavor of the beer/butter/onion was great though thanks :)
This is NOT a crockpot commuter dish, if you expect to have firm, crisp bratwurst. The exact words from my husband were "bratwurst is not supposed to be like this." It was very, very soft, even after browning. That said, the flavor was INCREDIBLE, and had I done this correctly, it might have had 5 stars. I used 1 bottle of Pyramid Hefeweizen (beer of choice lately), 1 cube of butter, and 2 onions. Maybe I can put the leftovers in mac & cheese? I will revisit this when we get our bbq...
Best brats ever Dont change a thing
We really liked this recipe I didnt have 2 lbs of bratwurst so I used 1 pound of it and 2 beers and 1 stick of margerine. It was awesome My husbands family is from Wisconsin and told me that after grilling I should put it back into the beer to keep them warm. Good stuff
These were pretty good. I didnt have any dark beer so I used miller lite, its what we had. Next time I will use a darker ale in hopes of getting a more flavorful brat.
I dont eat brats but got some for my family and they said it was too much butter, so next time I will leave it out or not use as much. Good recipe overall
Add bottle small catsup to the pot, when done grilling put in rye bread hoagie rolls and add sourkraut on top and deli mustarad. YUM
These are so very good and easy to make. We dont poked holes in the brats. We do simmer on the stove in the beer (& water to cover) with onions & red +/or green peppers for a few hours until grilling time; then on to a medium hot grill. We prefer crusty Italian bread cut to the length of the brat in lieu of hotdog rolls. Serve with onions and peppers. To die for.
Maybe it was just us or because we arent from Wisconsin but this was just no big deal. I followed the recipe with the exception of poking the brats but I didnt think there was much flavor.
I have been making a variation of this recipe for years. The brat is always juicy and so tasty. As with the last reviewer, I too add peppers and onions. I preheat the BBQ to 350 degrees or medium and prepare long skinny strips of orange and yellow peppers, sweet onions, fresh ground pepper, coarse sea salt, 3 Tbs of butter and 3 diced cloves of fresh garlic. Wrapping them carefully in high-heat tin-foil, I place them on the top shelf of my BBQ at the same time the brats are placed into the beer mixture to boil. Be sure to turn the foil at least four times to ensure that no burning takes place. As the brats cook about 20 minutes in the beer and another 10 on the grill, this 30 minute "steaming" of the peppers and onions has never failed me and is so tasty. Lastly, I too would recommend fresh bratwurst. But, like most of you, cant seem to find it. A great alternative is the Johnsonville Beer Brat. Ask your grocer for it by name. This product is hard to find, but once you do, it makes these brats even better as they are already infused with beer.
Very nice recipe. On our lake is between Sheboygan and Fond du lac, we simmer the brats in water, grill them for a half hour(they almost look over done) then throw them into the beer sauce with a few cloves of garlic. If money is no problem, I have found that Guines Stout makes the best beer sauce. P.S. Please dont poke the holes in the brats.P.P.S. In our house we take some of the cooked onions,garlic and the sauce itself and fold it into our baked bean recipe.
There were the perfect football and Oktoberfest food. I simmered the sausages in a nice dark German beer and topped with a spicy brown mustard. Very tasty.
This recipe was great for my 4th of July barbecue. You can serve the onions from the marinade with the brats; just throw the onions on the grill for a minute first so they get browned. Also, sprinkle some water on the brats while theyre on the grill to make them nice and crispy.
The only change I would make is add about 1/4 brown sugar, it rounds out the beer flavor. Cook the onions until just soft in butter add the beer and sugar. Grill brats first, then add to heated marinage. These were my favorite made by my Grandmother that ran a bar and restaruant for years. It was the one thing that people would ask her to make for picnics. She would serve it from a nesco.
This recipe is great, my husband makes it, I dont have t lift a finger. He has made this three times now since I printed it out, He realy loves it Thank you for sharing.
YUM My husband raved about these for days after we had them Only thing I changed was to add some green pepper to the onion and once the brats went off to the grill, I cooked the onion and green pepper to serve on top of the brats. Great flavor Will definitely make again.
I pierced the brats. Came out great. Both times
My husband was in a one pot cookoff and we cooked sausages just as an added bonus to serve when they came to the booth to taste his cookoff entry. Everyone...and I do mean everyone was falling all over themselves after they tasted the sausage. His changes: no sauerkraut since we were giving away the sausage like an appetizer, he tripled the recipe, used 1/3 less butter, did not poke holes in the sausage, used St. Arnolds brown ale, added a little more onions. He followed the recipe after that. One side note: since it was for a cookoff after he lightly grilled he cut up the sausage into bite size, put in plastic bag and added Virginia BBQ sauce (I know, but this was for a BBQ cookoff in Texas)and froze for a week. During the cookoff we had a portable grill where we warmed the sausage. We had to chase some people off because they kept coming back and taking handfuls and sending everyone over to get this "OMG" sausage We are planning on making again...for a german party for 20ish age group and this time we will stick to the recipe with the sauerkrat, brats and NO BBQ sauce.
Personally i do not like beer at all, but these are wonderful. the only thing i changed was cut back on the butter adn first cooked out ont he grill before i put inthe pan with the mixture, also i added a couple drops of hot sauce, most of the family loves hot sauce, my cousin hates it but i cant keep him away from these even with the hot sauce in it. great for a bbq and a late snack. This is a huge request for my to bring to any party that i go to adn i do give credit to you thank you again
Turned out great, I ended up baking them with the onions after i boiled them since it was snowing outside though
We grill our brats first - then simmer in beer and onions - no butter. Then a nice hot mustard to top
This recipe is fabulous and Im not even a bratwurst fan. I followed it to a "T" except I didnt poke the brats. I grilled them on a gas grill to a beautiful golden brown. I drained and browned the onions then kept all warm in a crock pot. I crumpled up foil in the bottom and put some of the beer onion liquid in the bottom so they would stay moist and not wrinkle. These were enjoyed by all at Super Bowl - but my Seahawks didnt win :( ...watch out next year
All my life Ive made Brats with sauerkrat. I was looking for something different and saw this recipe doubted the amount of beer but once I started it was the right amount and I agree dont poke the brats THE BEST brat recipe I have ever made. I have 3 grown boys and a little girl...ten was just enough but might 1 1/2 it for more since it was soooo yummy. We did NOT have left overs and if I had more in the pot..Im sure we would still have no left overs Thanks again for the wonderful recipe and as well as all the good pointers
We LOVE our brats cooked this way I boil mine a little longer, and reserve the beer-soaked onions from the pot to serve with the brats along with spicy brown mustardYUM :)
Delicious, fun, easy recipe for a large and casual group Add a few extra Brats--it is surprising how many eat more than one I served this with the German potato salad and sauerkraut relish I made ahead of time--no leftovers
My husband liked these, but I thought they were just OK. I think Im just not that crazy about Johnsonville brats. Like others, I didnt pierce the brats and didnt use any butter, either. I had a couple cans of Guiness that were left over from a party, so thats what I used. I also couldnt grill them outdoors because of the nasty snowstorm we had that night, so I cooked them on my indoor grill. I know, I didnt follow the recipe very well, but the flavour of the meat was what bothered me. The next time I try these, I will buy my brats from a butcher.
Simply delicious. I used 6 brats, 1 can of beer, 1 sliced red onion, garlic powder and black pepper, 1/4 C. butter and homemade wheat hot dog buns. The brats did not have an overwhelming beer flavor and were really juicy and flavorful. I always used to just grill my brats plain but this recipe makes them taste so much better.
WI man here. 2 things ruin this recipe: 1.) dont pierce the skin of your brats. That causes all of the flavor to leak out. This is ALSO why you NEVER want to boil them. Which brings me to point 2:2.) If you REALLY want to get that beer flavor, dont use a stock pot, and dont use a stove. Use a crock pot. Fill it with beer, onions, some fresh garlic, maybe some Worcestershire sauce, and whatever else you have sitting around the house that you care to experiment with (I like to use a couple tablespoons of sriracha, personally). Cook on high for 4-6 hours, and then grill on low-medium heat for all of a minute to just crisp the outside.If you want even MORE beer flavor, then before you throw them on the grill, stick them in a skillet and caramelize them in a little bit of butter and a VERY shallow pool of beer. The sugars from the beer will produce a brown coating that is simply delectable. REMEMBER: be careful NOT to break the skinsRecommended beers: A milk stout, an amber ale, a nut brown, or a porter.Beers to avoid: Anything hoppy (e.g. pale ales). Yes, it will make your brats bitter; not bad for beer in itself, but for brats its friggin disgusting.
I fiddled with this quite a bit using bits and pieces from the reviews but basically still using the beer, onion, pepper brine idea. I really didnt care for the flavor of the beer soaked brats after all was said a done. Do use the hogie rolls instead of hot dog buns. I surely will next time I make brats. But I think Ill make my plain next time.
Yummy Everyone loved them I followed the advice not to pierce the brats before cooking.
We loved them I couldnt grill them outside, so I used a cast iron grill pan. No problem They were great.
DO NOT POKE THE BRATS In your Nesco (the boiling liquid) also add crushed garlic cloves. It is also yummy to put the brats back in the Nesco after grilling for about 10 minutes, keeps them real moist
Taste was excellent, I was bummed that I used 4 bottles of beer and 1 stick of butter then didnt have anything else to do with it except throw it out.
I think the recipe was rather easy, however, I was unable to locate "fresh" bratwurst so I used the Hill Shire Farms brand (which I dont recommend). I will give this recipe another try when I locate the "real thing" in bratwurst. The HillShire Brand tasted too much like a breakfast sausage. It just didnt taste good. Get the real ones Im sure it will taste great then. Thanks for the recipe.
Love this recipe. I grew up in Milwaukee and these are the very best brats ever. Thanks for sharing
After trying this recipe I decided that a good olefashioned brat on the grill with raw onions and mustard is best. No need to add the extra calories for flavor, i.e. the butter.
I grew up near Wisconsin, and this takes me back Great recipe - dont poke them.
Delicious
Very good
Perfect with the Guinness Black Lager DH brought home. Hoagie rolls and brown mustard is the only way to go with a brat UPDATE: I added liquid smoke to the pot, wonderful addition
We didnt poke holes, and we only made six rather than ten. Weve been cooking a meal every day this week, and today was one of the best dinners weve ever made.
These were pretty good. I had 1.25 lbs of sausage and used 1 tall can of beer and a large onion. I did not poke the bratwurst. I thought they were pretty good, but my hubby loved them. I would have rated 3 stars, but since my hubby loved them so much, I gave an additional star. I think I prefer the pre cooked bratwurst myself, but then, Im a californian...lol No offense to you wisconsinites out there.
My family loved, even my 2 year old Easy, and quick, very juicy & tasty. Im keeping this one in my files
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Rave reviews at a Girlz Night Dinner Party, we didnt mess with buns, I used bamboo skewers and ate them off the stick w/ roasted cabbage. I used Shiner Bock beer.
I did these for my mothers birthday and WOW they were delicious Thanks for sharing.
Excellent recipe My family really enjoyed this one; even my daughter, and shes a very picky eater. Thanks so much for sharing it
They had no taste.
This recipe was awesome I dont care for sauerkraut so when I threw the brats on the grill I fished the onions out of the pot and put them in a skillet to carmelize. I put the brats on a toasted hinge with spicy-horseradish mustard and topped them with the onions. YUM You gotta try this one
