Beer Wisconsin Bratwurst

"Wisconsin loves them and Brats are great for any type of grilling or get togethers. And what better then cooked in a beer from MILWAUKEE. Known as the beer Capitol of the world!"
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rob-ster photo by Rob-ster
photo by Rob-ster photo by Rob-ster
photo by Ycooks2 photo by Ycooks2
photo by Rita1652 photo by Rita1652
Ready In:
35mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Melt butter in a Dutch oven saute onions till tender 5 minutes.
  • Add sugar, caraway seeds, and pepper stir in and place brats on top, cover the brats with beer drink the remaining. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and add kraut and stir.
  • Place brats on medium high grill and cook brats until golden brown and return to beer/kraut mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut & onions, fresh grated horseradish, ketchup, and/or mustard.

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Reviews

  1. Oh wow.....this was fantastic. The brats took on the taste from the beer and then to grill them and add them back into the sauerkraut/beer mixture???......to die for. Thankyou so much for sharing this with us, we loved it. This was a simple meal to serve on these incredibly HOT HOT days.
     
  2. Everything is great...except giving the option of ketchup or mustard. If this is a Wisconsin Beer Brat it needs mustard!
     
  3. Loved it! It was a nice fall day, and I planned to make these brats for lunch on the patio. A friend dropped by and we had a great meal and relaxing afternoon chatting under the fall sun. Earlier in the week, I picked up a new whole grain mustard especially for this recipe -- regular old prepared mustard wasn't going to cut it, and I'm glad we had something special. I added about 1/2 tsp. of caraway seeds because a pinch just didn't seem to be enough. An excellent lunch, and the leftovers were enjoyed the next day too!
     
  4. This is delicious! I didn't have caraway seed so I substituted cumin. We will definitely have this again soon. I cook 6 days a week, I'm always delighted with a good new recipe.
     
  5. Oh my wonderful. Have a lot of eaters so I doubled the recipe. Added minced garlic with the butter and onions and used one MGD and one Guiness... This was an absolute hit. Already requests for more ;-)
     
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