Sunday, September 1, 2013

Grilled Bratwurst

Grilled Bratwurst in bun with mustard

Labor Day and football mean peak brat-fry season

Bratwurst tastes great anytime. But in the US, peak brat-fry season starts on Labor Day.

That’s partly because brats make such a great entrée for holiday cookouts. But Labor Day also marks the beginning of football season in the US. Which means tailgating season, where bratwurst is often the star attraction.

What about that “fry” thing in the subtitle, though? Well, no worries. There’s actually no frying involved here, just grilling. (And maybe some pre-simmering).

The term “brat fry” originated in Wisconsin, BTW—where bratwurst is one of the major food groups.


Grilled Bratwurst in bun with mustard

Recipe:  Grilled Bratwurst

Bratwurst is a sausage that’s usually made rom veal, pork, or beef. It originated in Germany—where Brät means finely chopped meat and Wurst means sausage. Wikipedia says that in modern German, the “brat” part tends to be associated with braten, a verb that means “to pan fry or roast” (and of course you can pan fry brats, though in the US they’re more often grilled).

The best-quality brats will be raw when you purchase them (you’ll see precooked ones, but don’t bother). When you grill raw brats, they take a good 15 or 20 minutes to cook. And grilling from the raw state can be a bit tricky—you don’t want the casing (skin) to burst, so you have to be careful with the heat.

In places like Wisconsin—where eating bratwurst is practically a way of life—cooks generally simmer brats in a fragrant mixture of beer and onion before grilling them. So by the time the brats hit the flames, they’re basically done. At that point, you just need to grill them for several minutes to brown them (and char them lightly, if that’s your inclination—as it is mine). If you’re grilling bratwurst for a crowd, you may want to cook your brats ahead of time. In that case, you’ll hold them on a low simmer in a “batter” (that’s what they call it in Wisconsin) of beer, onion, and often butter. (See Notes for recipes.)

Brats tend to be larger than hot dogs, so many people say you should serve them on brat rolls—which are like hot-dog buns, only bigger. In Sheboygan (home of high-church bratwurst consumption), people often serve brats on “hard rolls.”  Despite the name, these rolls actually are soft—and large enough to hold two brats side by side (they have a convenient split down the center of the crown that makes it easier to cut the bun in half if you want to serve brats one at a time rather than in pairs).

If you can find actual bratwurst rolls, they’re worth buying. Otherwise, your market may offer deli rolls that look like oversized hot-dog buns (I used some in the pictures for this post). Don’t sweat it if you can find only standard hot-dog buns. I lived in Wisconsin for a few years, and most of the brats I was served there were on hot-dog buns. Authenticity can be good, but I never let it interfere with eating.

My recipe calls for simmering brats in beer, then grilling. (You can skip the simmering if you want, and just grill, though you’ll miss out on a bit of flavor). This recipe makes enough to serve 6 (or 3 hungry Sheboyganites), but buy as many brats as you want — it’s easy enough to adjust the quantity of simmering liquid.

It takes about 20 minutes to simmer the brats, another 5 minutes or so to grill them. So figure on maybe 30 minutes altogether. See the Notes for instructions on how to cook ahead and hold.

Ingredients
  •  6 bratwurst (fresh only, please; not precooked)
  • 2 12-ounce bottles or cans of lager or other light-bodied beer
  • 1 onion, peeled and roughly chopped (yellow or white onion)
  • 6 buns (hot-dog buns, or brat buns if you’re lucky enough to score some)
  • condiment(s) of your choice (brown mustard is traditional, though I prefer yellow; see Notes)
Procedure
  1. Start the fire on your grill. If using charcoal, ignite enough briquettes to cover the full area underneath the brats you’ll be grilling; allow the briquettes to burn down to white coals. If using a gas grill, just light it and turn the heat to medium.
  2. Place brats, beer, and chopped onion in a cooking pot large enough to hold all of them. If the brats aren’t quite covered, add a bit of water (brats tend to float, so don’t just assume there’s not enough liquid—check first).
  3. Bring the bratwurst to a simmer—but don’t let the liquid boil. Vigorous boiling can cause the sausage skin to burst.
  4. Simmer the brats until just cooked through—20 minutes. Remove them from the cooking liquid and discard the liquid.
  5. Plop the brats on the grill, and cook until they reach the stage of brownness you prefer. Turn fairly frequently so all sides cook equally.
  6. Serve on hot-dog (or brat) buns, along with condiment(s) of your choosing.
Grilled Bratwurst in bun with mustard, overhead view

Notes
  • Who knows how the term “brat fry” originated? It has nothing to do with deep frying (or pan frying). Instead, it indicates that you’re cooking brats for a crowd (in my book, a group of 2 qualifies) using the type of procedure outlined in this recipe. Think of it as a weenie roast—where you’re not actually roasting hot dogs (or brats), just grilling them.
  • The Johnsonville company sells good-quality uncooked bratwurst (they also produce a cooked version, but avoid that). BTW, your grocery store may keep raw brats in the freezer case, especially in parts of the country where bratwurst is less popular.
  • Your supermarket’s meat department might make its own brats—mine does, and they’re good. If you’re lucky enough to have that option, try your store’s in-house brats first.
  • Brats shrink somewhat as you simmer them (they have a high fat content). Getting rid of some fat is of course a positive for most of us.
  • You can use any kind of beer to simmer brats, though lager is traditional.
  • Some people like to add diced green bell pepper to their simmering liquid. Or diced tomatoes. Or both.
  • If you want to cook brats somewhat ahead of time, you’ll need to hold them after they’ve been grilled. For this, you’ll need simmering “batter.” Don’t use the liquid you simmered the brats in before grilling; instead, make a fresh batch, this time with butter. For post-grilling batter, I generally use 2 or 3 bottles of beer, a chopped onion, and about a stick of butter (maybe a bit less). Hold the brats at the barest simmer until you’re ready to serve.
  • If you’re cooking more or fewer brats than this recipe specifies, it’s easy enough to scale up (or down) the amount of beer and other ingredients needed for simmering and holding.
  • Some cooks reverse the order of the steps in this recipe. They grill brats first for 5 minutes or so—just enough to brown them—and then finish cooking them in a beer-and-onion mixture. The concept is similar to my recipe for Barbecued Pork Steaks. This “reverse” method may be easier if you need to hold brats for a while before serving. I haven’t experimented with it, but you might want to. 
  • Brown mustard is the traditional condiment for brats. In Wisconsin, some people frown on the yellow ballpark stuff—though that’s what I happen to like on brats (and hot dogs). I’ve also seen Wisconsinites put butter on their brats, though that doesn’t sound appealing to me (admittedly, I haven’t tried it, so I might be missing out). Other popular toppings include ketchup, chopped onion, relish, sauerkraut—whatever you like. Whether traditional or not, whatever sounds good to you probably will be.
Grilled Bratwurst in bun with mustard
Tailgate Chow

“Wonderful,” said Mrs. Kitchen Riffs as she bit into her mustard-slathered brat. “And this goes great with the French Potato Salad you made.”

“Ditto,” I said, taking a big bite of bratwurst. “Though Mustard Potato Salad or traditional Mayonnaise Potato Salad would also go well.”

“I suppose German Potato Salad with Bacon might be the best choice of all,” said Mrs K R. “But Horseradish Potato Salad would be swell too.”

“I probably should have made some coleslaw,” I said, gobbling more brat. "Garlic Coleslaw would be excellent with these. Although it’s hard to turn down Creamy or Jalapeño Coleslaw.”

“There are lots of side dishes listed on our blog index,” said Mrs K R. “No need to run through everything that would be brat-fry appropriate!”

“I was going to stop at Baked Beans with Bacon,” I said, fixing myself a second brat. “But you’re right. We have more important things to discuss—like football season! For most teams it starts on September 8th this year. I can’t wait.”

“I can,” said Mrs K R. “I guess you’re going to plant yourself in front of the TV again every Sunday afternoon.”

“Well, sure,” I said. “It’s the American way. Just be glad I’m not a fan of college football—otherwise it would be every Saturday afternoon, too.”

“OK, I can live with Sunday gridiron, just as long as you don’t make me watch any games,” said Mrs K R. “And provided you cook up bratwurst for a couple of tailgate-style picnics.”

Deal!

You may also enjoy reading about:
Potato Salad Basics
American (Mayonnaise) Potato Salad
Mustard Potato Salad
French Potato Salad
German Potato Salad with Bacon
Horseradish Potato Salad
Jalapeño Coleslaw with Pimentón
Garlic Coleslaw
Creamy Cole Slaw
Or check out the index for more recipes

118 comments:

  1. Bratwurst for me anytime. I really mean anytime! =D We just put it into a Semmel bread and add some horseradish at the side or some horseradish mustard paste. You are tempting me with your perfect pictures John!

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    1. Hi Helene, isn't bratwurst terrific? And I'll have one anytime, too! Thanks for the comment.

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  2. So many people are doing football food this weekend. I'm drooling down here and today is the first day of Spring! :)

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    1. Hi Maureen, as you know, football is a big deal for many in the US! The college season has already started. Happy spring to you! Thanks for the comment.

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  3. LOL!!!! Excellent timing...having these today too....all simmered and ready for the grill this afternoon along with some BBQ chicken.....off to go get some silver corn at the farm....

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    1. Hi armymum13, aren't brats great? And fresh corn sounds like a super side for them! Have a great feast. ;-) And thanks for the comment.

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  4. I was never a big fan of hot dogs and sausages and that's definitely the Indian and me and not the British! But my hubby is a big fan so we do make them. If eat them then they are grilled beyond recognition and skins burst :) I have to say, your brats look spectacular! And I love all those side suggestions.
    So, John, who's your team? Surely not the Rams ;)?
    Can't wait for the Broncos to beat up on The Ravens in their opener. We've had to put up with Joe Flacco's face on our stadium, that's just so wrong.

    Nazneen

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    1. Hi Nazneen, I'm always a fan of the local team, so the Rams it is. ;-) They'll be OK this year. I hope! Actually I've lived in tons of different places, so have rooted for a lot of teams, but other than my current local team, the only other one I follow is the Bucs (I was there were they were miserable, then good, then back to miserable). Thanks for the comment.

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  5. Happy September John!

    What a way to begin the month! I have always wanted to attend the Bratwurst festivals in Wisconsin. Perhaps next year:) I have a feeling your Brat recipe will hold me off for just a little while. I'm a fan of the beer method. However, it just never occurred to me to reverse it. I'll have to check into that. All those salad recipes sound like perfect companions! I'm leaning toward the Mustard Potato Salad.

    Thank you so much for sharing...

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    1. Hi Louise, that mustard potato salad is my favorite (although it's hard to beat French potato salad). Bratwurst is terrific stuff - I'll gladly eat it no matter how it's prepared! Thanks for the comment.

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  6. oh gorgeously browned sausages...never knew what Bratwurst meant before reading this post...we would certainly opt for the yellow mustard over the pungent brown...terrific recipe and adorable food clicks as always...thanks :-)

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    1. Hi Kumar, bratwurst is really terrific stuff - hope you have a chance to try it someday. Thanks for the comment.

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  7. I love brats from the grill...I actually even loved them fried in a pan but know what? I've never heard of a brat-fry when grilling them! My sis lives in WI even but then I've never been there during football season! I know they're a bit weird up there; they also play a game on ice with brooms; maybe they grill/fry brats afterwards? :)

    My football history? Was a diehard fan of the never good enough for prime time St. Louis Cardinals; no matter that I moved from St. Louis 37 years ago! Even sort of followed them when they moved to Arizona. But switched my allegiance to the Broncos after that move and they are my team now. Unless they don't make it to the Super Bowl and the Rams do, especially when they had a guy I liked as much as Kurt Warner is at quarterback!

    We're still having summer so I'm not thinking football yet and ignore preseason games...but I could do a brat-fry!

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    1. Hi Barb, brat-fries are great no matter what you call them! I was a big fan of the Cardinals in my youth, the first time I lived in St. Louis. They always had such interesting offenses under Don Coryell! Still very much summer here (101 F yesterday!) but fall is coming. ;-) Thanks for the comment.

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  8. Looks mouthwatering, John! I love the idea of simmering the brats with beer and onions before crisping them up on the grill! Perfect Labor Day grub. Thanks for sharing!

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    1. Hi Georgia, brats are so tasty and moist when prepared this way! Heavenly grub. ;-) Thanks for the comment.

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  9. John,

    We have a great source of brats in Swiss, MO. Swiss is between St. L and Jeff City. http://www.swissmeats.com/ I load up whenever I'm on my way back to Jeff from St. L during store hours. Their brats are leaner than most so you need to monitor carefully or use the simmer method. Say "hi" to Mrs. KR

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    1. Hi Sara! I'll definitely say hi to Mrs K R (I'm guessing this is the Sara R from her law school days?). Anyway, thanks for the tip about Swiss Meats - sounds like it's worth an excursion! And thanks for commenting.

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    2. Yes, I am that Sara R. I enjoy your yummy posts!

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    3. Hi Sara, how fun! Glad you enjoy the blog. :-)

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  10. Your brats looks so yummy , I know they are delicious ...Labor Day would not be the same without some brats . Thanks for shating :).

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    1. Hi Nee, brats really are yummy - such terrific food. I'll at them any time of the year, but they always say "Fall" to me. Thanks for the comment.

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  11. I'm not one to typically eat bratwurst, but these look crazy good! Especially considering the holiday!

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    1. Hi Laura, these really are crazy good! And the aroma when they're grilling will drive you crazy! Thanks for the comment.

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  12. I prefer mine fresh vs precooked so this is right up my alley. This looks absolutely amazing John. Love it grilled so it's perfect for the long weekend. Hope you're enjoying yours!

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    1. Hi Anne, precooked brats just don't have the depth of flavor, IMO - fresh really are terrific. Thanks for the comment.

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  13. What a gorgeous treat for all seasons. Your bratwurst is so perfectly browned, I can nearly smell the aroma :)
    And the combination with potato salad is just perfect!

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    1. Hi Daniela, brats and potato salad are wonderful! Just a good combo - I love it! Thanks for the comment.

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  14. Brat frys are something that my son used to take part in often; during football and beer season. And since they are cooked in beer, so much the better. What a great way to kick off the season, John!

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    1. Hi Abbe, isn't a brat fry great? Such a great fall (or anytime!) treat. Thanks for the comment.

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  15. It's getting close to lunchtime here in Sydney and I'm looking at these and feeling very hungry. What a yummy lunch and what wonderful long-weekend fare. I've cooked with this 'brats' before and yes, you do have to be careful not to split the skins xx

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    1. Hi Charlie, these are great in the fall, but I'll bet they'd be perfect for celebrating your spring, too. ;-) Thanks for the comment.

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  16. Those are gorgeous, love the crispy brown bits! I can't imagine putting butter on them though, seems like a bringing coal to Newcastle kind of thing.

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    1. Hi Bob, I never got the idea of the butter, either, but I've seen people do it - and swear it was wonderful. Maybe someday I'll try it. Or not. ;-) Thanks for the comment.

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  17. I've never eaten brats outside of a ballpark - there's something about the atmosphere that just makes them taste great. But I can't argue with your results! Yours look terrific.

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    1. Hi Beth, these make superb stadium food! Going to a ballpark is kinda sort one big brat fry. Well, maybe not, but the atmosphere sure is right! Thanks for the comment.

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  18. One of my husband's favorite things to grill. You know him too well -- obviously! LOL

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    1. Hi Carolyn, I'll bet I know some drinks your husband would like, too! I know some good ones. ;-) Thanks for the comment.

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  19. Dude I'll be right over. These look so good. I love mine smothered in mustard.

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    1. Hi Kim, I've got one waiting for you! Potato salad, too. But hurry - it's looking mighty good and I'm getting hungry. ;-) Thanks for the comment.

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  20. Oh, I love, love brats! I need to pick up some more from our butcher. I only add the beer step when we're having company, but I may treat ourselves next weekend :)

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    1. Hi Liz, truth be told I sometimes skip the beer step when it's just the two of us. But they're better with the beer. ;-) Thanks for the comment.

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  21. Oh yum. These pictures are making me hungry (and we had flank steak for dinner!) My family LOVES football, so now I'm eager to sit down in front of a game and eat one of these grilled brats. Thank you for sharing! I hope you had a wonderful weekend, and I hope you have an even better start to your week.

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    1. Hi Monet, these are so perfect for football! And you should have a good team this year. So the three of you really need to consume a lot, don't you think? ;-) Thanks for the comment.

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  22. bad idea to read this right AFTER gym session, i want to swallow everything in sight!

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    1. Hi Amy, yeah, exercise really makes you hungry, doesn't it? But worse to eat before gym, because then there's no way you could have gotten in your workout! Thanks for the comment.

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  23. You are full of knowledge, I love stopping by. Firstly I never new you could buy fresh bratwurst, I will have to find a decent butcher. Secondly the idea of simmering it in beer and onions before grilling is genius - honestly who would of thought. Right now I can smell the possibility of having one of these made fresh. Great post as always John, thanks.

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    1. Hi Lizzie, fresh bratwurst is truly good stuff - worth seeking out. If your butcher is any good at all, he'll either know how to make it - of if he doesn't want to bother (and if his market doesn't demand it, he may not), he'll certainly know where you can get it. Anyway, this is so worth trying - do it when you have a bunch of people over - it's one of those recipes that if you multiple, work so well with tons of friends! Thanks for the comment.

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  24. I love bratwurst and these brats that you made look so meaty and juicy. Let's bring out those cold beer and check out some football. Have a great Labor day weekend, John! :)

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    1. Hi Ray, sounds like a plan! ;-) You have a great Labor Day, too. Thanks for the comment.

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  25. Great post, John, and not just because I agree with just about everything you wrote. When dining alone, I'll skip the beer bath and just pop the brats on the grill - and drink the beer while they cook. For game day or when friends are here, the brats definitely get the full treatment. Brown mustard is good, I even make my own, but when it comes to hot dogs or brats, I want my yellow and it is non-negotiable. This was a fun post and a good reminder for me to get some brats. Thanks, John.

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    1. Hi John, I don't think it's even legal to grill brats without drinking beer. ;-) I agree with you that brown mustard is good stuff - but, like you, it just doesn't seem right on hot dogs or brats. Whereas if I'm eating sausage that's not on a bun, brown is more appealing. Weird! ;-) Thanks for the comment.

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  26. I don't think I've had bratwurst before, but I know sausages on bread rolls are very popular here in Australia so I'm sure there would be enjoyed here as well!

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    1. Hi Christine, brat are pretty good - a bit milder than some sausages, which is either a plus or minus depending on your point of view. Thanks for the comment.

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  27. I've never been much of a hot dog fan much to Bobby's chagrin, but through the years he has gotten me to love a good sausage. I could easily take one of your brats right off the grill and start eating it. Love the idea of precooking it in beer. Definitely need to give that a try. A perfect post for the day. Hope you're having a relaxing and enjoyable Labor Day!

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    1. Hi MJ, we're having a great Labor Day, and hope you are too. I'll bet brats would go great with a nice sauce made from green Hatch chilies! Just something for you to ponder. ;-) Thanks for the comment.

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  28. I used to eat a lot of these when I was in college thanks to an awesome hole-in-the-wall hot dog place near campus. Out of all of their selections, bratwurst with sauerkraut was my favorite. So it's no surprise that your photos are making my mouth water. Looks delicious John! BTW, my husband has been talking about the start of football season for months now. He is a long-suffering Jets fan!:)

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    1. Hi Gomo, aren't brats so great? And I agree they're terrific with sauerkraut. Although one never knows what's going to happen in football, I'm afraid your husband may have to suffer through another subpar year for the Jets, alas. But make some brats some Sunday and you'll both have a great day! Thanks for the comment.

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  29. I hate to sound stupid, but is the pre-cook method always followed for brats, or is this the tailgating shortcut? GREG

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    1. Hi Greg, I usually follow the pre-cook method whenever I make them - at home, tailgating, wherever. You can just grill them too, of course. Thanks for the comment.

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  30. Honestly I have never had brat before Grey...but my hubby just loves it. He can eat a ton of those..

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    1. Hi Asha, I can eat a ton of brats too - so of course I know I'd like your hubby! Thanks for the comment.

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  31. Oh, I've missed things over here! Lovely Labor Day weekend recipe--I will have to bookmark this for future bbq's :) thanks, John!

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    1. Hi Ala, hope your studying is coming along well! Good to see you again - thanks for taking time to comment.

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  32. I grew up in Wisconsin and we always cook our brats in beer before grilling them. It is a great way to make them.

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    1. Hi Dawn, aren't brats so great made this way? I love them! Thanks for the comment.

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  33. You're right - this is so perfect for a cookout! Believe it or not, I've never had bratwurst...I'm sad to admit that :(

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    1. Hi Ashley, you have the pleasure to look forward to of experiencing your first brat! You'll love it. ;-) Thanks for the comment.

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  34. Scrumptious! I always love a good grilled sausage.

    Happy Labor Day!

    Cheers,

    Rosa

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    1. Hi Rosa, I've never met a sausage I didn't like. And grilling them is my favorite way of preparing them. ;-) Thanks for the comment.

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  35. I'm going to browse your potato salad recipes... Potato salad is my favorite ;)

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    1. Hi veganmiam, given your preferences, not a dish for you, alas. The potato salads are wonderful! Thanks for the comment.

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  36. I've eaten sausages many times but have never cooked or eaten bratwursts before. Glad to know about precooking.

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    1. Hi Karen, brats are worth trying sometime. Although there are so many great sausages, hard to choose which is my favorite. Thanks for the comment.

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  37. i love brats, but we normally have it for brekkie. isn't that weird? yes weird as it may sound and oh yeah, we eat them with rice haha.
    I never had it simmer in beer before but would love to try that technique and also to grill it next time. I bet it adds smokey notes to the brats...yum!

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    1. Hi Malou, I could see this as breakfast food! A lot of people eat heavily spiced pork sausage for breakfast, after all, so why not a brat? Thanks for the comment.

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  38. I am going to miss BBQ when the cold weather comes! Those bratwurst's look so amazing :)

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    1. Hi Natalie, you can actually "grill" these under the broiler when the cold weather comes, but it's just not the same, IMO. Thanks for the comment.

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  39. Yum! We definitely barbecued a lot of sausage and brats this weekend - such great grill food! Great post thanks.

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    1. Hi Katherine, sounds like you had a great Labor Day weekend! ;-) Thanks for the comment.

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  40. Oh yum!!! Brats cooked in beer? Yes please. Sounds amazingly good... and perfectly fitting for a good German sausage with onions! As the weather is warming up slightly now (we've just entered Aussie springtime) I know I'll be firing up the grill soon. This recipe is calling my name. Thanks John!

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    1. Hi Laura, it really is good stuff! I'll bet you're really looking forward to grilling again - one of the best parts of spring! Thanks for the comment.

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  41. So informative John! There is a place near our house called "The Wurst Place" that only sells Brats, Fries and Beer - it's supposed to be pretty good. I've always wanted to check it out -- you may have pushed me into finally going!

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    1. Hi Alyssa, sounds like a terrific place and well worth checking out! Thanks for the comment.

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  42. This dish is definitely the PERFECT Labor Day dish! I would love this with some of your German potato salad!!

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    1. Hi Kristi, German potato salad really pairs quite well with this - dynamite combo. ;-) Thanks for the comment.

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  43. Hi KR,

    The down-under us are getting sunny days now... I can smell lots of BBQ on Fathers' Day (our father's day is on 1 Sep).

    Your grilled bratwurst looks yummy! Lots of mustard for me, please!

    Zoe

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    1. Hi Zoe, you're getting closer to prime grilling season! A lot of good BBQ to look forward to - better stock up on the mustard! Thanks for the comment.

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  44. John, the brats look perfect! Hope you had a good holiday weekend.

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    1. Hi Nik, we did indeed have a great weekend - hope you did too. Thanks for the comment.

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  45. My husband absolutely flips over bratwurst but we've never simmered them in beer before grilling! That's a fantastic idea!

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    1. Hi Kim, it's definitely worth trying sometime - it certainly makes for nice, moist brats. Thanks for the comment.

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  46. Everything about this grilled bratwurst reminds me of great childhood summer memories :)

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    1. Hi Kiran, I'm glad to bring back happy memories! Brats will do that. ;-) Thanks for the comment.

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  47. This is one of those instances that I really miss living in a house so I can fire up a grill right outside. For me it would be a good stove-top griddle dish. Thanks for sharing!

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    1. Hi Yi, being able to grill outdoors really is a pleasant convenience - I love it! Thanks for the comment.

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  48. Do you know I've never tried a Bratwurst. I use to love hot dogs but now that I'm older they hate me so I don't even eat those. I have to say though after looking at this, I'm tempted to try one even if it won't agree with me.

    These look yummy!

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    1. Hi Vicki, they're definitely worth trying. I like hot dogs, but brats are better. And usually not as much sodium as in hot dogs. Thanks for the comment.

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  49. So many interesting Brat facts... my tummy is grumbling just looking at your brat dog ;-) I so much want to be eating it right now!
    LOL! Brat as a food group :)

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    1. Hi Gourmet Getaways, well brats are a food group, aren't they? ;-) Thanks for the comment.

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  50. I've done ribs, steaks, chicken, fish - even pizza on the grill. But nothing beats a good ol' fashioned brat fry - the backyard aroma is simply awesome (just keep the windows closed!).

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    1. Hi Bratfry Ferg, I'd say you know more about brats than most of us! And I agree the aroma of brats frying is sublime. ;-) Thanks for the comment.

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  51. SO pretty and colorful. My kind of food for sure!

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    1. Hi cquek, this is truly delish stuff - worth checking out. Thanks for the comment.

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  52. You're totally making this little born and raised in Wisconsin girl's mouth water. You cooked them just perfectly, coming from an expert in the field :)

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    1. Hi Chris, glad to hear these live up to your standard! They're a great dish, aren't they? Thanks for the comment.

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  53. Sounds like we were on the same wave length over the long weekend. My hubby had a brats attacked, but ours weren't nearly as good as yours I'm sure. I love the beer and onion bath!

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    1. Hi Kristi, brats are pretty appealing, I must say! No wonder your hubby needed some! Thanks for the comment.

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  54. I'm lucky to live so close to the land of bratwurst because I love them. Your photos are making me so hungry! Grilled are the best.

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    1. Hi Nancy,you're so lucky in being close to Brat-Central! I'll bet the ones you buy are fabulous. Sorry about that hungry thing. ;-) Thanks for the comment.

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    1. Hi Asmita, it's good stuff! Thanks for the comment.

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  56. What an awesome looking bratwurst! My kids love bratwurst over grilled chicken. We are having a warm weekend and we'll definitely BBQ. Bratwurst is now on my list of shopping!

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    1. Hi Nami, much as I love chicken, I'd never turn down bratwurst. I could be one of your kids! ;-) Thanks for the comment.

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  57. I love Bratwurst but don't cook them often. I love this Grilled Bratwurst as I use the grill quite often these day and I love the smoky flavor from grilling. :) Your lovely potato salad sounds perfect with them. Happy grilling.

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    1. Hi Amy, isn't that smoky flavor great? One of the best things about grilling! Thanks for the comment.

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  58. Will be having lots of those soon, summer is coming our way

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    1. Hi Raymund, these are so great for warm weather cookouts, aren't they? Enjoy! And thanks for your comment.

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