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Recipe

Cheesehead Brats

Ben Fink

Servings: 6

Inspired by Green Bay Packers fans, these bratwursts are simmered in beer and onions, then grilled and served with sauerkraut and mustard.
 

Ingredients

  • 2 12-oz. cans beer, preferably the cheap stuff
  • 2 large onions, thinly sliced
  • 6 uncooked bratwursts (if you have big eaters, you might want to double this number)
  • 6 good-quality hot dog buns or small submarine rolls (again, for big eaters, see above) 
  • Brown mustard
  • One 1-lb. bag refrigerated sauerkraut, drained

Preparation

  • Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • Combine the beer, onions, and brats in a large saucepan. If your grill has a side burner, feel free to do this process there. Otherwise, place over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, usually about 8 minutes. Remember, we’re going to continue cooking these brats on the grill.
  • Remove the brats from the pot and place them on the grill. Grill the brats for 8 to 10 minutes, turning them frequently to brown them evenly on all sides. When they are done, slide them into your buns and top with mustard and sauerkraut.

Serve with Grilled Fingerling Potato Salad with Creamy Herb Dressing on the side.

Reviews

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Reviews

  • adri367 | 02/04/2013

    This recipe was good and the sausages cooked up nicely in the beer/onion mix. Since we don't have a bbq, I finished them under the broiler for about 4 min. Texture and flavour was perfect. We will do brats this way moving forward

  • LeeT1 | 07/18/2011

    NEVER, NEVER boil brats and NEVER let them see the beer prior to grilling. The Sheboygan method (Brat capital of the World) follows:Prepare grill - I prefer charcoal - with slight spacing between the coals. Gas would be medium to medium-high setting. Take the 'curl' out of the brats so they lay flat when on the grill as you will want to sear all around the sausage. Turn very frequently with fingers or blunt tongs - THE KEY is to NOT let the brat casing burst by too much heat, not turning frequently enough or piercing by a sharp tong. Keep kettle lid on to minimize flames and burning. Usually, 10+ minutes of grilling should do the job.Transfer the brats to a kettle of steeping (not boiling) beer/1 stick butter/sliced onions and allow to steep another 10+ minutes prior to serving. As one writer suggested, Sheboygan WI 'hard-rolls' are preferred (firm outer and soft inner)and extra tasty if toasted. 2 brats per bun! Some areas of the state prefer sauerkraut but not here. Simply, good mustard, some dill pickle slices, raw and/or steeped onion and ketchup, if desired. You won't cook brats any other way when you try this method!

  • pchaivre | 09/29/2010

    Perfect! I am back "home" after being in Ann Arbor for 9 yrs. We are having family from Michigan to the Packer/Lions Game this Sunday. We will show them what tail-gating is all about -experience the atmosphere of Lambeau field and enjoy a victory!! (I hope) The best brats I have had and all my MI friends agree..is from Konops in Stanglesville. You will find directions on the web. They have an amazing assortment of home-made brats - the best hot dogs you will find and great hot sticks. It is worth the short drive from Green Bay. Brat buns can be found @ any bakery in WI - do not substitute hot dog buns!!!!! The posted recipe is exactly how a "CZ Head" would make them!!!!!

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