7 Reviews of Wisconsin Bratwurst

From: children from A to Z

On Jun 20, 2007

I am originally from Wisconsin, so of course brats are on the menu a lot. This is a fantastic recipe, Thanks, Lauralie!

From: Brenda.

On Nov 1, 2006

Perfect Lori! This is how we make Brats for a crowd. You have earned an honorary Cheesehead for this recipe. YUM! (Don't tell Kim127, she'll be jealous) Thanks for posting. Nicks Mom

From: Rinshinomori

On Dec 2, 2007

Just wanted to let you know that I enjoyed making this simple dish. I substituted olive oil for butter and served the brats with my own sauerkraut and German ketchup/curry sauce I found here on zaar without the rolls and they were excellent. Thank you Lauralie41 for posting this recipe.

From: Charlotte J

On Dec 27, 2007

These were very good and it had a nice crisp crunch (from grilling) when you took a bite. My 8 brats weighed 2 1/4 pounds. I caramelized my onions in the butter first. Then added the brats and 24 ounces of beer which was enough to cover the brats. I think that is were there was a mistake in the recipe. As I'm SURE you are to DRINK the other 4 cans of beer while you are grilling. Made for 1 2 3 Hit Wonders game 2007

From: Lil' Mrs. Miller

On Mar 13, 2008

This was fantastic. My husband NEVER eats onions in anything. I talked him into trying the onions I cooked with the bratwurst last night, and surprisingly, he said they were 'ok.' Next thing I know, he had piled them up on his sandwich. He even packed the leftovers with his lunch the next day. Too bad I only halved the recipe (thinking he would pass on the onions), I would have loved to have some myself, lol. Great recipe for Bratwurst too! I used Michelob Ultra Amber because that is what we had. I only used one, 12 ounce beer for five Bratwursts, and halved the rest of the recipe (since there are only 2 of us). This will be on the menu for our 1st spring cookout this year! Thanks!

From: Chicagoland Chef du Jour

On Feb 21, 2008

Now this is how you eat a brat!

From: Krista Roes

On Oct 14, 2008

This was so good. Served it up with a little German hot mustard, and the onion and it was a great hit!