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Green Bay Packers Brat Recipe
Green Bay Packer Brat Recipe
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
- 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.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Buttered Kraut:
- 1 (16-ounce) package sauerkraut, drained
- 1/2 (12-ounce) bottle beer
- 8 tablespoons (1 stick) butter
- 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.
Courtesy of Jim from Green Bay