Ingredients
- 4 pounds bratwurst
- 12 (12-ounce) cans light beer
- 1 onion, sliced
- 2 tablespoons chopped garlic
- 8 round hard rolls or 16 bratwurst or hoagie buns, split
- Butter Kraut, recipe follows
- Ketchup, for serving
- Brown mustard, for serving
- Chopped onion, for serving
Directions
Pierce the brat casing multiple times with a fork prior to boiling.
In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
Meanwhile, preheat an outdoor grill to medium heat.
Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Buttered Kraut:
1 (16-ounce) package sauerkraut, drained
1/2 (12-ounce) bottle beer
8 tablespoons (1 stick) butter
Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.
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By reidtobe_387320
Metuchen, NJ
on October 27, 2008
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I was a little concerned about the kraut....seemed like a lot of butter. It came out ok I would do something else with the kraut next time.
By ianfgross_9640520
Falls Church, VA
on February 02, 2008
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I've made this recipe a few times and it's turned out great. I have wondered about scoring or poking the brats, and whether that is a good idea. To settle the score (pun intended I went to the German Gourmet in Falls Church, VA - purveyor of homemade brats that people drive for hours to acquire - to buy 24 links and ask for cooking instructions. According to the German Gourmet you should not poke or score the brats, and "never boil any link sausage". You should put them in cold beer, heat to a simmer and turn off the heat. Then let the sausages sit in hot beer for 10-15 minutes. They are ready to eat at this point. If you want to grill them, simply brush brats with vegetable oil and grill until brown on both sides. I like the combo simmer/grill method, and for the Super Bowl tomorrow I'm going to throw them on the grill for 4 minutes per side.
By f6strings_6836489
Ridgefield, CT
on October 18, 2007
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I could not taste any beer, or onions, in these brats. Therefore, I think simmering them in beer is a waste of beer!! I usually just grill my brats (taking care not to let them burn, and these tasted the same as when I do that.
So please don't waste your beer! I suppose you could simmer the brats in water, if you must, but really, if you just grill them directly, and be careful not to burn them, they'll come out just as tasty, with alot less work, and with more beer to enjoy by DRINKING it!!
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