bob’s brats. [beer brats w. horseradish & Dijon mustard]

July 7th, 2011 by | comments

By Bob

Nothing says summer like my dad’s home cooked brats. Though the recipe and preparation are simple, the cooking process is what makes or breaks the sausage. My dad has mastered the process–he is, after all, the grilling machine in my family. As always, the bratwurst were a hit with everyone (my uncle, aunt and cousins were in town, visiting from Ohio).

The slightly charred exterior of the brats pop upon each bite, greeting the mouth with a juicy and tender interior. I would take these over the average hot dog any day.

Don’t mind our “classy” choices of beer for cooking, photographed below. :)

We only use the highest quality beer.


10 Johnsonville bratwurst

4 cans beer (I used Bud Light, Miller Light & Coors Light, since that’s what we had)

1 small onion, quartered

Good quality horseradish sauce

Grey Poupon Dijon mustard


Pour 4 cans of beer into a large pot, then add onion pieces. Over medium heat, bring mixture to a boil. Add brats and par boil about 20 minutes on medium heat.

Place brats to cookie sheet or tray, then transfer to pre-heated grill. Cook until slightly charred, about 15 minutes. Remove brats from grill.

While grill is still hot, toast hot dog buns until golden brown. Serve with condiment of choice.

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