Packer Brats

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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.

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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.

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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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Green Bay Jim here(recipe owner

Piercing does a couple of things. If you are new to brats you probably have had the following happen;
Massive flareups when a brat explodes on the grill. Broken brats when you go to pick them up. And the worse thing to happen, grease spraying the roof of your mouth or dribbling down your chin when you bite into a brat.

For all the hate'rs. Poke some holes in half your brats next time and cook them seperately. You won't be able to taste the difference. They will flare up less, they won't break apart, and you won't get sprayed by hot grease.

The only spot you don't want to do this is if you have a low fat brat, like a venison brat. A normal Johnsonville brat has a huge amount of fat by volume. Extra holes reduces the fat but also gives the grease an easy way out.

If you are new to brats, enjoy!

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I have to say that Gary is right. You should never pierce a brat. Even though I am from Illinois, he is right. You loose all of the tast of the meat. The best part of the meat is all of the flavor inside of the casing.

Go Bears!!!!!!!

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As a Wisconsinite and a Packer Fan and also a tailgater, you never want to pierce a brat and lose the flavor that is inside the casing. I'm sorry Jim but you must be from Illinois or have relatives in Illinois to make such a crucial mistake. May the Brat Gods not strike you down.

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These Brats are fantastic. As Cindy from New Hampshire said, don't pierce these though.

We used a charcoal grill with a few dry hickory chips for a little extra flavor. Not that this brat recipe needs any help, they turned out perfectly. So good, we're featuring them at an upcoming family birthday gathering.

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I would have given this a 5 star, but who thought it would be a good idea to PIERCE the brats? Bye bye juices, bye bye flavor. Nope, I wouldn't suggest that at all. The buttered kraut was also a little heavy on the beer. I added half the amount and still thought it was too much. I think I would mix the onions from cooking the brats along with a little of that beer cooking liquid with the kraut and call it a day next time. Other than that, this is great...perfect for 2 or 20 people (I've done both this summer!.

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I can't wait for football season...

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... than a Packer brat! That is a Wisconsin original.