Grilled Wisconsin Brats


prep 0:30       total 0:40


6 servings



6 fresh bratwurst (not the cooked white ones)
6 bratwurst rolls or
unsliced sub rolls
4 bottles beer
2 lg. onions, coarsely chopped
1 stick butter (not margarine)
Brown mustard (optional)


Place half the beer and half the onion in a large saucepan and simmer brats over low heat for about 1/2 hour (this part is optional, but if you don't, just grill the brats until browned and firm on the grill and drop them in the beer butter). Remove brats and discard simmering liquid.

In a clean pan, heat remaining beer, onion and butter until butter is melted and mixture good and hot. Finish brats on grill over medium-hot coals (don't you DARE poke holes in them), turning frequently, until browned and firm on all sides.

Place beer butter pot on the grill to keep it hot, and drop the brats in as they get done, to keep them moist and juicy.

If using unsliced rolls, cut a "V" into the top to accomodate the sausage.
Serve brats in warmed and/or toasted buns with brown mustard, if desired.

Author's Comments

Always good served with grilled corn in the husk and something "definitely cheesy", and tons of beer. Perfect Lambeau tailgating fare.

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