9 Reviews of Make Ahead Grilled Brats and Beer Wisconsin Style

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

From: Kris #4

On Nov 24, 2007

I love this recipe. I've made it twice, in big batches - for our annual Fall party - and it gets rave reviews and requests for the recipe. Being able to make the brats the day before and re-heat in the beer and onions is a great option and time-saver, and the brats just get better and better the longer they are in the beer bath. Thanks!

From: HeidiRenee

On Aug 14, 2006

thanks connie - i grew up in 'johnsonville' and have always wondered how my parents did this! tastes just like i remember!

From: Melandsid

On Apr 15, 2007

Even though I'm from WI... I've never made brats myself (always have at other ppl's cookouts) so I searched and found yours! This is soooo good! I'll be making this again and again all season long!

From: April J

On Aug 13, 2006

This is just what I have been looking for. We have a slew of company coming for Labor Day and this should keep the whole gang happy. Thank you for the tip.

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: 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: Babsygirl

On Feb 3, 2009

I would give this recipe more stars if I could. I made it for Super Bowl Sunday, with the only change being that I put the brats and onions on a bed of sauerkraut before adding the last can of beer and simmered in the crockpots all afternoon. I was told by several people at the party that they were the best brats they had ever eaten. This is definetly a keeper in my book. Thanks!