Wisconsin Beer Brats – the essence of football tailgating – and us Cheeseheads got this recipe down to an art! Beer braised, browned on the grill and topped with a heaping load of sauerkraut and a drizzle of mustard.
When it comes to Beer Brats, Wisconsiners, Cheeseheads, Packer Backers, me and my family, whatever you want to call us, we know how it’s done! Growing up my family had brats at every cook out, every camping trip, basically any outdoor event that involved cooking. Seriously, like hotdogs…what are those? No, we have brats!
Today is Sunday and that means football for my family. Gotta love Direct Tv’s Sunday Ticket! I get to see my Packers play every game. Being in Northern AZ it’s not like I can go down and join the tailgate party so, I am creating my own and that means Wisconsin Beer Brats.
For real, I ask you, how can you go wrong or not love something that is so easy to make AND so delicious to eat?
- 1 package brats - Johnsonville Brats
- 2 12 oz bottles of beer
- 1 white onion cut into wedges
- 1 Tbsp minced garlic
- 1 14.5 oz can beef broth
- Additional water as needed to cover the brats
- 1 jar sauerkraut
- Brat buns
- In a large sauce pan, over medium heat, add brats, beer, beef broth, onion, garlic and enough water to cover the brats.
- Bring to a boil then reduce heat and simmer; cook them for 45 minutes, until they are completely cooked thru.
- Grill the Beer Brats over an open grill making sure to get good grill marks, about 15 minutes.
- Build your brat with a brat bun, then then brat, top with sauerkraut and mustard.