brats for 4th

U

UTBandGuy09

25+ Posts
I've got 15 johnsonville brats and 6 shiners. i want to grill the brats, but remembered something about simmering them in beer with onions first. does anyone have any good tips for this?
 
I do, simmer them in beer and onions first. Hoped this helped.


tongue.gif
 
biggrin.gif
NP!

Seriously, I just simmer mine in a bottle or 2 of beer, about a 1/2 btl of water, and maybe a thick pat of butter for about 15 mins. Keep the liquid where you can just see bubbles around the edge, not boiling.

I then take foil and fold it into about three thicknesses then punch a bunch of holes in it with a knife. I put this on the grill and grill the brats on that.; It helps control the heat and keeps the brat's casings from splitting. Grill for about 15-20 mins. YUM!

FYI The Johnsonville website has some good recipes.
 
The beer and onion part sounds great, but what is the big deal about brats from Wisconson? Why choose those over one of the many locally produced Texas sausages. Serious question here as I have had bratwurst before, but as far as I know have never had a Johnsonville Brat. A guy I know says that they taste similar to a mild, semi-sweet and somewhat greasy pork breakfast sausage, but he has different sausage preferences than I do so I would like to hear other opinions.
 
Anyone who has to ask Why Johnsonville has never had one. There is no substitute. Coincidentally, we'll be in Sheboygan (home of Johnsonville) next week, and I know my brother-in-law will have the brats in beer waiting for me.
 
I hope they don't disappoint. I like them to get nice and blackened on the grill, after cooking them in beer for a bit.

In fact, I might have to get some tonight...
 
You must log in or register to reply here.

Weekly Prediction Contest

* Predict HORNS-AGGIES *
Sat, Nov 30 • 6:30 PM on ABC

Recent Threads

Prediction Results Threads

2024 Schedules

Back
Top