Recipe courtesy of Green Bay Jim

Packer Brats

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 8 or 16 servings
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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

Buttered Kraut:

1 (16-ounce) package sauerkraut, drained

 1/2 (12-ounce) bottle beer 

8 tablespoons (1 stick) butter


  1. Pierce the brat casing multiple times with a fork prior to boiling. 
  2. 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. 
  3. Meanwhile, preheat an outdoor grill to medium heat. 
  4. Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes. 
  5. To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard. 
  6. To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut. 

Buttered Kraut:

  1. 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.