WISCONSIN BRATWURST
Steps:
- Puncture bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
- Preheat grill for medium-high heat.
- Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly.
- Serve hot off the grill with onions on hoagie rolls.
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Shabir Hajji
[email protected]These brats were a huge hit at my last party.
icitiffaiars wa
[email protected]I'm always looking for new bratwurst recipes, and this one definitely didn't disappoint.
brian saitabau
[email protected]These brats are a great way to add some variety to your cookout menu.
Nezutanji Kamado
[email protected]I love the way these brats taste when they're grilled.
Tydarrious Williams
[email protected]These brats are the perfect comfort food for a cold winter day.
Nassaka Bridget
[email protected]I'm not sure what I did wrong, but my brats didn't turn out as flavorful as I expected.
Shyboy Navarro
[email protected]I tried this recipe and the brats were a bit dry. I think I might have overcooked them.
Suraiya Khatun
[email protected]These brats were a little too spicy for my taste, but my husband loved them.
Em Zara
[email protected]The recipe was easy to follow and the brats turned out great. I'll definitely be making these again.
Kristina Joe
[email protected]I've never had Wisconsin brats before, but I'm definitely a fan now.
Santiago Tovar
[email protected]I'm not a big fan of brats, but these were actually really good.
Mustafa Maseed
[email protected]These brats are a staple at our summer cookouts.
Gullam hussin Ali
[email protected]I love Wisconsin brats! They're always so flavorful and juicy.
Kaliswaran Nadar
[email protected]Just made these brats for dinner and they were delicious! The recipe was easy to follow and the brats turned out perfectly.
fudheni shitana
[email protected]These Wisconsin brats were a hit at my last cookout! So juicy and flavorful, and the sauerkraut and onions were the perfect toppings.