Draught Notice map v21, i6, h

Home
What's new on the website
Draught Notice: The club newsletter
Activities of the Draught Board
Slideshows of events and activites
Club Calendar
Beer Competition Script
Beer Recipes
Links to Beer and Brewing
About the Draught Board Homebrewing Club
Memberships Information
Comment Form
Members-Only area (restricted access)
 
 
 


June 1998 Volume 21, Issue 6

Wisconsin-Style Brats
and Beer

by Kim Graham

8 each uncooked bratwurst (about 2 pounds)
1 each large onion, sliced
12 ounces beer
8 each brat buns or hot dog rolls
1 can Sauerkraut, well-drained
    Mustard
    Ketchup
     

Makes 8 servings.

Combine bratwurst, onion and beer in a large skillet; bring to a boil. Reduce heat to low; cover and simmer 15 minutes. Cool slightly and transfer to container with a tight-fitting lid. Refrigerate several hours or overnight turning occasionally.

Grill brats 4 to 6 inches from hot coals until well-browned and completely cooked, turning once, about 6 minutes per side. Serve in buns with condiments.

Note: If desired, beer and onion marinate may be heated and grilled brats kept warm in the marinate until ready to serve. Hot marinate may also be spooned over grilled brats to serve. To heat, place in disposable foil pan on grill about 20 minutes before grilling brats.

 

Updated: May 30, 1998.