While my brother was visiting us from Brooklyn this weekend, I knew I had to make beer brats! My family grew up in Green Bay, WI, and love the PACKERS!!
Beer brats are a staple for WI. Lambeau Field is the only stadium that sells more brats than hot dogs!
I have learned another little variation that makes these brats really yummy from a friend in St. Louis. I'll teach you the traditional and spiced up version!
I love brats so much, that it was a joke at the golf course that I bar-tended at! I had my rehearsal dinner there and my boss brought me out a brat and a bowl of ketchup. I guess he thought that I used a lot of ketchup!
Also, Make sure to come back on Wednesday for my Share the Wealth Wednesday Link Party!
Ingredients:
Package of Brats JOHNSONVILLE are the BEST, I'm not getting paid for that! :)
Brat Buns
2 Cans of your favorite beer
1 White or Red Onion
BBQ Sauce (Optional, variation)
Sauerkraut
Ketchup
Mustard
Directions:
In a pot, add beer, brats and onions. Let simmer on medium low for about an hour. Make sure to stir them a bit so that the top ones get the heat from the bottom.
After an hour of swimming in beer and onions, your brats are ready to hit the grill. Here's where you can change it up a bit. The traditional way is to just bring them right to the grill. I learned however, that by adding some bbq sauce before the grilling creates a really yummy crusty flavor. I'm not a huge fan of bbq sauce, but for some reason, this hits the spot! So just drizzle over your favorite bbq sauce and smear it all over the brats. Then grill, and make sure they are cooked all the way through.
Once cooked, I just add the brat to a bun and eat it, sometimes I will add ketchup. Or, for the traditional WI Beer Brat, you have to use Sauerkraut and mustard! That's how my hubby loves it.
Hope you try these really yummy brats! Let me know what you think!
