Midwestern-Style Beer Brats

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OMG, never, ever ***** the brats! Boil 'em in beer with tons of onions. Don't *****!!! Put the boiled brats on the grill & fry up on onions in some butter. Wonderful. Don't ***** as this will drain the wonderful juices that make a brat a brat!

JMHO - Cathy

**** excuse me, Paula can say *****, I guess I need to say "pierce". Idiots.

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This review is coming from "a German" who should know!
I give this review an "EXCELLENT".
For those of you who claim to know so much from Wisconsin, don't add the peppers, if they turn you off!
Also, this forum is created for those who have made the recipe, not for those just reading it.
For those Wisconsin people...Germany is where the brat originated...not Wisconsin!

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yucky

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Super easy, super fast, super yummy. Perfect for games at home or tailgating.

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I am from Wisconsin the home of the brat, there are none better on this continent, and this recipe is a fraud. If you brine brats (and the are not brats as in a petulent child but brat pronounced brot you brown or grill them FIRST and them brine them in an onion beer brine but only at a simmer. Sweet peppers are for Italian sausage not brats, onions or kraut is good with spicey mustard. I love southern cooking but they don't know brats.

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This recipe took me back to my Chicago days, taligating, watching the Bears kick the Packers butt!! I recomend you grill the brat after boiling and use some of the juice to sautee the peppers and the onions. Now that's a Chicago dog!

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I thought these were great! The only thing I modified was to grill them first (because I like the color that provides - then poke and simmer in the beer. My husband requests this dish all the time! Fabulous flavor and we LOVE the peppers and onions!

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I had just taken some bratwurst out of the freezer when I looked up and saw Paula and Jamie talking about brats. I made them with the recipe and boy were they great! The beer added to their flavor and they were as moist as could be. My son loved them and he is a picky eater. Thanks, Paula I'll be making these again as I do many of your recipes.

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if u dont like the recipe or the way paula says brats then why did u wath the eppisode and waxte ur time to comment on this page?

get a life.

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to all u so called brat expert from wisconsin ragn on this recipe, it's simple if u dont like it dont make it. and who appointed Wisconsin brat capital of the world. i thought they were german??? i understand why ur all freakn out sayn dont poke the brat but i have seen a recipe on this very site called GREEN BAY BRATS by WISCONSIN JIM and i must add he pokes the brats as well. how do u think the liquid (BEER that its simmering in penetrates its???? didnt think of that huh. I have also seen an Emeril and Booby Flay recipe that says poke the brats. now if u guys and gals from Wisconsin know more about flavor and cooking technique than Flay or Emeril than why arent u on tv??? I know for a fact Bobby Flay NEVER sacrifices flavo and he even suggest poking holes in the brats because it ENHANCES flavors by allowing the beer to penetrate thru the casing into the meat. Mayb if u grill them yeah dont poke holes cuz all the juice runs off to the drip pan in the grill but if u r simmering them inj a pot of liquid the juice goes into the liquid that they are being simmered in so therefore u r not losing it it just penetrates back into the brats thru the same holes it came out of. Never knew people in Wisconsin were the brat king but I really liked this recipe and Ill take Flay and Emerils advice over any know it all CHESSE HEAD any day