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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (411g) Recipe makes 8 servings |
||
| Calories 451 | ||
| Calories from Fat 253 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.2g | 43% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 62mg | 20% | |
| Sodium 731mg | 30% | |
| Potassium 373mg | 10% | |
| Total Carbohydrate 17.6g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.4g | ||
| Protein 13.4g | 26% | |
Make Ahead Grilled Brats and Beer Wisconsin Style
By: Always in the kitchen Connie
Mar 26, 2004
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
SERVES 8 -10
Ingredients
- 8-10 fresh bratwursts, in natural casings (approx 4 oz. each)
- 3 large onions
- 2 tablespoons olive oil or margarine
- 6 (12 ounce) cans beer (any style)
Directions
1
Place brats in large saucepan and cover with 4 cans of beer.2
Bring to boil.3
Lower temperature and simmer for 10 minutes.4
Meanwhile saute sliced onions in olive oil or margarine.5
Cover and cook slow, turning onions often till tender.6
Do not caramelize.7
Drain bratwurst and place on hot grill.8
Gas or charcoal.9
Brown evenly on all sides.10
Watch closely.11
The sausage fat can cause flare-ups.12
Remove from grill, when browned.13
Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).14
Refrigerate, until one hour before eating.15
Reheat slowly for an hour.16
If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
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- Dietary > Low in... > Low Calorie
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Featured Reviews for This Recipe
From: Leslie in Texas
On Jul 5, 2009
This is a GREAT way to prepar brats! I made these as part of our 4th of July barbeque buffet and everyone loved them. The beer gives the brats a wonderful flavor and onion-loving DH was in onion heaven! 
I especially like the fact that these can be made ahead of time- more time to mingle with friends. Thanks for posting this, Connie- it's a winner!
From: Michelle Figueroa
On Apr 22, 2009
My husband made these and we really liked them! We ate them for several days as we had leftovers. Thanks!
From: PanNan
On Jun 1, 2004
These were the perfect Wisconsin style brats. Delicious. We followed the recipe exactly, and cooked them slowly over indirect heat on a charcoal grill (coals in the middle/brats around the edges) to help prevent the casings from bursting, and to give them a great smoky flavor. We served with German potato salad and sourkraut. A yummy Memorial Day meal.
From: hotsunday
On Jul 5, 2004
Connie made these and loved"em so much made more the following week. Thanks for sharing such a wonderfull receipe. I love football, this will be one of my favorites for next season... GO Florida Gators & Georgia Southern... hehe
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