A love for bratwurst due to our Wisconsin upbringing.
- fresh bratwurst
(not pre-cooked; preferably from a local butcher)
- hard rolls
- spicy mustard
(my favorite is Beer'n Brat Mustard)
- 24 ounces beer
(preferably Miller, since these are Wisconsin-style brats, but really any beer but Budweiser!)
- large sweet onion, halved and sliced into 1/4 inch thick slices
(preferably bagged or Frank's Kraut)
- Prepare coals in a charcoal grill.
- Meanwhile, in a large pot on medium-low heat, simmer/boil brats and onion in beer (add water to cover if necessary) until brats are cooked through.
- Continue to boil onions in beer after removing the brats.
- Grill brats until nicely browned.
- Serve in hard rolls with mustard, onions, and sauerkraut.
In a discussion on a cooking board I frequent, we shared different bratwurst preparation styles. Some people, like me, prefer to boil the brats in beer and onion prior to grilling. Other people swear by grilling the raw brats first, then soaking in beer and onions before serving, because it soaks up more beer flavor that way. Finally, some people add green pepper to the beer-onion mixture. In my opinion, green peppers do NOT belong with bratwurst! Italian sausages, maybe, but not bratwurst.
I hope you enjoy our method.