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Wisconsin bratwursts

The most direct way to enjoy a finely crafted beer is to, of course, drink it, but after awhile, you will get ruddy-faced and hungry. At that point, you can either flop over and bask in the inebriation or soak up the suds.

My favorite way of returning to sobriety after an afternoon at a local taste-and-tour or an evening at Red Brick Pub is to eat. When you are low on cash, the best way to indulge in your favorite restaurant’s menu is to do it yourself.

One of’s top-rated recipes is for their Wisconsin Bratwursts. Despite the name, this recipe is a sure hit whether you live amongst the sweaty sands of the Midwest or the Good Ol’ South. All you need are:

2 pounds fresh bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 fluid ounce) cans or bottles beer
1 1/2 teaspoons ground black pepper
10 hoagie rolls
1 large baking pan

Line the brats in the bottom of the pan, about 1/2 an inch apart. Layer the sausages with the two thinly sliced onions. Top the onions with your butter and then sprinkle on the black pepper. Let all of this simmer in a 6-pack of beer (72 oz.) for about 30 minutes. The final step is to grill the bratwursts and if you choose, the onions, for 10 minutes or until the outside of the brat is crispy. Serve on a hoagie roll.

Since different beers have different flavors, pick and choose what you want to use to alter taste.

Most packs of bratwursts come in packs of four to six. Simply use a smaller baking pan and less or everything else and you will be good to grill!.

For more recipes to cook with beer or recipes that taste great with beer, visit

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