I love these German sausages, especially having grown up in Milwaukee where beer and brats are so popular.  Just like with a hot dog, the only topping I ever put on them is mustard ( I prefer yellow mustard, but brown dijon is OK too)

For those who have never tried one, a brat is sort similar to an Italian sausage in taste, but not as spicy.

I think I've had some once or twice... they're good.

I love brats but only do them maybe twice a year (too much prep, lol).  Hot links I do much more frequently. Either way, I top them with ketchup, mustard (French's and Mister Mustard Hot) and diced onions.

Ant

Brats are pretty good....haven't had one in a long time, though.

YUM! Just about the only bit of my German heritage I do like, that an d beer of course.  ;D

any kind of wurst is best!  i love it!

I'm afraid I haven't had a bratwurst, the closest I have had is salami or garlic sausage I think. Sounds tempting though. :)

Brats are best boiled slowly in beer (Sam Adams is a good choice), then on to the weber and grilled to perfection/smothered in onions (you can add the onions to the brew for a really great flavor) and some spicy brown mustard on top.

Really, thats the ONLY way to have 'em, I'm pretty sure its a mid-west thing as most in the east and west have no idea of how to cook 'em.

A good cookout or baseball game is not complete without some Brats!  8)

This tends to be about the only sausage we buy because it's fairly similar to a British sausage.  I just grill (broil) them and serve with mash and vegetables.

My husband is too picky I cooked the Cheddar Cheese kind and he told me never buy those again,I've been tempted to buy other kinds just to try them ;D

Brats are best boiled slowly in beer (Sam Adams is a good choice), then on to the weber and grilled to perfection/smothered in onions (you can add the onions to the brew for a really great flavor)

Just curious: Do you smother the sausages in the cooked onions? How long do you cook the sausages before putting them on the weber?

When I was in Germany, I used to love to go down to the imbiss (like a hot dog/ burger stand) and get a brat with a huge side of pommes frites (french fries) covered in mayonnaise.

I also used to enjoy grilling them but since I live in an apartment I can't have a grill, which is a real drag.

Love them! 

Just curious: Do you smother the sausages in the cooked onions? How long do you cook the sausages before putting them on the weber?


I can't speak for gumbypiz, but my answer would be "yes", and "a couple of hours".

I'm sure that a couple of hours is way longer than necessary.  My vice is taking 5 pounds of $2.50/lb pork shoulder (or in sliced form, sometimes sold as "country style boneless ribs"), a couple of big onions, a jar of sauerkraut, 2 cups of beer, and a cup of beef broth, and braising the whole shebang in a covered roasting pan at 200F for a 3-6 hours.

I don't know how those eight brats got in there in the first place, but over the afternoon, as the Germans' answer to pulled pork is simmering, a few of 'em always seem to get away.  Eight brats enter.  Four (never more than six!) brats leave.  I think it's something like how the number of socks you pull out of the dryer is always less than the number of socks you put into the dryer.  That's my story, and I'm sticking to it.  And pay no attention to that mustard stain on my apron.

I love these German sausages, especially having grown up in Milwaukee where beer and brats are so popular.  Just like with a hot dog, the only topping I ever put on them is mustard ( I prefer yellow mustard, but brown dijon is OK too)

For those who have never tried one, a brat is sort similar to an Italian sausage in taste, but not as spicy.
Love Brats, and just about every other sausage and for a topping, gimme French's classic yellow and that's just fine. I do like Guldens spicy brown,  & diced onions. At the Oakland Colisuem where the A's and Raiders play, I always get a sausage at "The Sausage Hut" inside the ballpark. Brats are the first choice, but really, any sausage wil do and they are all good. the usual condiments are there and they offer grilled onions and bell peppers on top if you want. it's not bad that way, in fact it's quite good.

I can't speak for gumbypiz, but my answer would be "yes", and "a couple of hours".

I'm sure that a couple of hours is way longer than necessary.  My vice is taking 5 pounds of $2.50/lb pork shoulder (or in sliced form, sometimes sold as "country style boneless ribs"), a couple of big onions, a jar of sauerkraut, 2 cups of beer, and a cup of beef broth, and braising the whole shebang in a covered roasting pan at 200F for a 3-6 hours.

I don't know how those eight brats got in there in the first place, but over the afternoon, as the Germans' answer to pulled work is simmering, a few of 'em always seem to get away.  Eight brats enter.  Four (never more than six!) brats leave.  I think it's something like how the number of socks you pull out of the dryer is always less than the number of socks you put into the dryer.  That's my story, and I'm sticking to it.  And pay no attention to that mustard stain on my apron.


Sounds good to me.  So when am I coming over for dinner?  ;D

Sounds good to me.  So when am I coming over for dinner?  ;D


As soon as I come up with a good one-liner, but since that took me two days, how about as soon as the bacon gets here?

As soon as I come up with a good one-liner, but since that took me two days, how about as soon as the bacon gets here?


Holy hell that's awesome!  :o 

after reading and posting in this thread, I went to the store and bought some brats and buns, cooked them up on the stove, they were sizzlin good in the pan, and I had a couple last night

I would not have ever believed that you would have to explain what a bratwurst (brat) was.  Growing up in extreme northern illinois Brats were a staple - everywhere had them.  now I am in southern Iowa and I can not get a restraunt that serves them - unless I go to amana or pella (german colonies). I grew up on Brats - I hate burgers but I love brats, polish sausages, hot dogs, old fashioned weiners, the list goes on and on - if it is a sausage I guess i will like it.  :-\\

Me too !
I make them for My Daughter's Boyfriend,He love's 'em too.{She doesn't}


Love them! 

I would not have ever believed that you would have to explain what a bratwurst (brat) was.  Growing up in extreme northern illinois Brats were a staple - everywhere had them.  now I am in southern Iowa and I can not get a restraunt that serves them - unless I go to amana or pella (german colonies). I grew up on Brats - I hate burgers but I love brats, polish sausages, hot dogs, old fashioned weiners, the list goes on and on - if it is a sausage I guess i will like it.   :-\\



I grew up in Naperville, IL, just outside of Chicago!  And I have family in Kenosha, WI, so brats are a big favorite for me too!  Now I live in Florida and no one eats them.  Well, transplanted people from up North, like me, but no one in the South even knows what they are.   I make them when we have friends over for football and they love it-we make beer brats and cheddar brats.  Sometimes if I get desperate for one I'll nuke a cheddar one and have it on a hot dog bun just for the heck of it.