Name: Packer Brats
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 or 16 servings
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; 1 (16-ounce) package sauerkraut, drained; 1/2 (12-ounce) bottle beer; 8 tablespoons (1 stick) butter

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.

Buttered Kraut:

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.