Before I met my husband, I probably had had a brat or two. The truth is, though, I just can't remember eating one. Why is that? It's because his brats have wiped out all memory of any previous brat experience. He grew up in Wisconsin, and as we all know, they take their sausage seriously there!
He had to train me to make these just right, but he trained me well. You'd think grilling brats was straight forward, but his method is not. It does create a flavorful and juicy grilled sausage, though. Trust me...you've never had a brat until you've tried this not-so-low-fat method! (But if you're eating brats, you're probably not worried about fat intake, right???) ;-)
Wisconsin-Style Grilled BratsSubscribe to free updates from The World in My Kitchen
1 package of uncooked brats (When we can't get fresh brats from our local meats producer, my husband prefers Johnsonville sausages.)
1/2 onion, cut in half
1/2 bottle of beer (Cheap is okay; pilsener or another hoppy beer is best; don't use anything darker than an amber.)
1 Tbl butter
Hot dog or hoagie buns
A variety of mustards
Heat your grill to medium-high heat. (My husband is a charcoal griller and says to use a little less charcoal than normal.)
When your grill is almost ready, place the brats in cold water in a large pot. Bring to a boil and simmer for about 10 minutes. Remove the brats to a plate. Don't toss the water yet!
Grill your brats until they are brown and crispy, turning often and moving the brats around over the heat to evenly cook all of them (if grilling over charcoal). You know when a side is done when it is dark brown and/or the brat starts to spurt fat. If they start spurting fat, make sure to cover the grill to protect yourself.
While the brats are grilling, add the onion, beer and butter to the pot you used to simmer the brats in. Cover and keep on a low simmer.
When the brats are done, place them back in the pot of water and simmer for at least 10 minutes. When ready to serve, place the brats on a plate. You can also keep extra brats warm in the water until you need them.
Serve with buns, sauerkraut, chopped onions, a variety of mustards and ketchup.