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Green Bay Packers Brat Recipe

Green Bay Packer Brat Recipe

Ingredients 4 pounds bratwurst 12 (12-ounce) cans light beer 1 onion, sliced 2 tablespoons chopped garlic 8 round hard rolls or 16 bratwurst or hoagie buns, split Butter Kraut, recipe follows Ketchup, for serving Brown mustard, for serving Chopped onion, for serving

Directions

• Pierce the brat casing multiple times with a fork prior to boiling.
• In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
• Meanwhile, preheat an outdoor grill to medium heat.
• Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
• To serve brats “Classic Style”, serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
• To serve brats “Stadium Style”, serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Buttered Kraut:
• 1 (16-ounce) package sauerkraut, drained
• 1/2 (12-ounce) bottle beer
• 8 tablespoons (1 stick) butter
• Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats).
• Add beer and cook until liquid is almost completely reduced.
• Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

Courtesy of Jim from Green Bay