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Writer's pictureGreg Jankowski

Brew Up a Storm with Beer Brats!

Who doesn't enjoy a perfect pairing of juicy bratwurst infused with the rich and malty flavors of beer? While I typically say there isn't only one way to do something, I make an exception for cooking great brats. Wisconsin is know for it's brats and it's one of my cookout favorites.

Yum! Johnsonville beer brats!
Yum! Johnsonville beer brats!

Ingredients


Johnsonville Beer Brats - Accept no substitutes! There are other great brats out there, but for me this is a tried and true, great tasting brat.


Before we start, a couple of important things to know. Do not put brats in any type of liquid before or after cooking. It's might be ok if you are feeding 500 people, but don't wash/boil off the smoky taste. Brats at cooked over direct heat and served hot off the grill!


 

Directions


  1. Pre heat your grill to 350 degrees F.

  2. I like to get the brats to room temperature while the grill is preheating.

  3. Put the brats on the direct heat and turn them a couple of times.

  4. You want nice grill marks, a nice even cooked outside. Do not overcook, split the sausage, or burn them! These need one more turn per side and they should be ready to eat.



Enjoy!

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