Grilled Wisconsin Style Brats

I adore a good Brats, especially on a sunny weekend afternoon.  One of the best methods for cooking brats is simmering in a beer, onion and garlic mixture prior to grilling.  There are many different recipes using this method, however, this particular recipe came from a friend of mine who grew up grilling this Mid-West favorite.   Although I’ve used several different brands of brats, I’ve come to prefer the taste of one of America’s finest and most familar brands, Johnsonville. 

So the next sunny weekend, break out the brats and celebrate the days of summer!

The Best Grilled Brats                                       101_5262

6-8 Brats

1 yellow onion sliced

10 cloves garlic, crushed

Olive oil

36 oz dark beer (or my personal favorite Heineken)

Buns (Large Stadium Buns are best)


Pickle relish

Deli Mustard

In a large skillet, heat a few tablespoons of olive oil on medium high heat.  Add the sliced onions and sauté for about 8 minutes or until the onions are translucent.  Next, add the garlic and sauté for a few minutes more. 

Add the beer and let it come to a slow boil.  Once the beer and onion mixture have reached a slow boil, add the brats.  Turn the heat down to simmer, and let the brats cook for about 8-10 minutes. 

While the brats are simmering in the beer, preheat your grill.  When the brats are ready, grill on medium heat until nicely browned and cooked through, about 5 minutes. 

Place the grilled brats back into the beer and onion mixture and let them soak on simmering heat for another 5 minutes.  Serve the brats on a platter with some of the sautéed onions and garlic.  Serve with sauerkraut, pickle relish, deli mustard, and large sturdy stadium buns. 



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