Make Ahead Grilled Brats and Beer...Wisconsin Style!

Nothing says a Wisconsin picnic like Brats soaked in beer and onions.  They are very juicy and full of flavor.  I like to make the brats ahead of time so someone isn't stuck grilling and unable to join in on the picnic.



12 - 24 fresh Johnsonville bratwursts (not pre-cooked)
3 - 4 large onions
2 TBS olive oil or 2 TBS margarine
6 (12 ounce) cans beer (any style)
2 cans beef broth
6 cloves garlic, minced
1 TBS hot sauce
2 tsp celery salt or onion salt
2 tsp pepper

Place brats in large saucepan and cover with 2 cans of beer and 1 can of beef broth.  Bring to boil.  Lower the temperature and simmer for 10 minutes.

Meanwhile, sauté sliced onions in olive oil or margarine.  Cover and cook slow, turning onions often until tender.  Do not caramelize.

Drain bratwurst.  Discard the beer/broth mixture.  Place the brats on a hot gas or charcoal grill.  Brown evenly on both sides.  Watch them carefully.  The sausage fat can cause flare-ups.  Remove from the grill when browned. Do not overcook.  They only need to be browned because they will cook more later.

Place the cooked onions in a crock pot.  Place the brats on top of the onions.  Mix together 4 cans of beer, 1 can of beef broth, garlic, hot sauce, salt and pepper. Add to the brats and onions.  (If you only make 12 brats, you may not need all 4 cans of beer...use enough to cover the brats).

Refrigerate.  Remove from the refrigerator two hours before eating.

Reheat in a crock pot on high for about 2 hours.

If you plan to serve immediately after grilling, heat the remaining beer, onions, and remaining ingredients before adding the grilled bratwurst. 

Before serving, I prefer to remove the onions and the bratwurst from the liquid and place into separate bowls so you don't have to "fish" for your food.

Source:  This is a combination of about three recipes and some of my own additions.  So, I guess it is somewhat my own creation.

Janice