Beer Wisconsin Bratwurst

From: Ycooks2

On Jul 26, 2008

This recipe is so good. We are making it for the second time tonight. Thank you Rita for a very gooood recipe. Made recipe exactly as written.

From: PetesNina

On Feb 19, 2008

Delicious! We had this for dinner on this cold, snowy night. I knew there was no way I would be able to talk Pete into grilling tonight, so I tossed everything except the sauerkraut into a 13X9, covered and baked at 400 for two hours. I did add a little more (ok, ok, a LOT more) caraway seeds, but other than that, the recipe was made as posted. Thanks for a keeper!

From: PetiteChef in Pennsylvania

On Aug 13, 2006

Rita L, this is the very best bratwurst recipe I've tried. I did omit the sauerkraut and cooked in the oven. I layered butter, onions, sugar and caraway seeds in the bottom and placed the bratwursts on top. I baked at 325 for about 1 1/2 hrs and then turned the oven to broil so the tops could brown before serving. I also browned buns in a nonstick pan to serve them on for dinner. They were soooo delicious! Thanks!

From: Kathy at Recipezaar

On Oct 7, 2006

Loved it! It was a nice fall day, and I planned to make these brats for lunch on the patio. A friend dropped by and we had a great meal and relaxing afternoon chatting under the fall sun. Earlier in the week, I picked up a new whole grain mustard especially for this recipe — regular old prepared mustard wasn't going to cut it, and I'm glad we had something special. I added about 1/2 tsp. of caraway seeds because a pinch just didn't seem to be enough. An excellent lunch, and the leftovers were enjoyed the next day too!