Brats are good any way but raw.
Go Bares! F the Queens!
Original Post
Replies sorted oldest to newest
Yup, catsup, ketchup, mustard, bbq sauce, raw onions, sautéed onions, pickle relish, zucchini relish, par boiled or fully cooked on the grill…cook em and eat em any way you want.
A good brat is a good brat.
Brats…..soaked in beer, then grilled with yellow mustard…..and NO SAUERKRAUT!!!!! Ugh…..we have Oktoberfest in La Crosse, and I see tons of people eating their brats with that poison, kraut. 🤮
I like Weißwurst even more than Bratwurst. I just wish it weren't so expensive. 
I am the guy who likes catsup. And kraut. Sue me. But I find that when you parboil in beer and onions it changes the profile considerably. I prefer slow grilling from raw, and smothering them in some onions that I simmered in some beer and butter. Jvilles are my choice.
Maplewood in GB (gouda brats are the best) or Miesfeldt's in Sheboygan.
From the brands that I can get in my area, Festival Foods Octoberfest (their brand) brats are my favorite. They seem somewhat leaner, but still juicy. Mustard (not yellow) for my tastes. And BIG yes on the kraut.
@DurangoDoug posted:From the brands that I can get in my area, Festival Foods Octoberfest (their brand) brats are my favorite. They seem somewhat leaner, but still juicy. Mustard (not yellow) for my tastes. And BIG yes on the kraut.
Well DD, we will never see eye to eye on brats eh?? But love of the Pack goes beyond food eh. 😂. ♥️ 💚 💛
Konops in Stangleville - try the Chocolate Chili, they are fantastic!
@Deadhead Archer posted:Konops in Stangleville - try the Chocolate Chili, they are fantastic!
My mother actually grew up in Stangleville. Beautiful church there. She attended a literal one room schoolhouse. Been enjoying the world's best meats my whole life. They used to ship, but I'm not sure they still do. I've had some pretty big orders sent to me. Small world, Deadhead!
@Boris posted:Usingers or Klements??
RJ's. A Butcher shop in Hudson, WI. Many flavored bratwurst, as well as their regular ones. The Potato-Bacon-Cheddar brats are a favorite around here. Boil them in beer, then grill them on the Weber. Sauerkraut is optional, Goldie, but always recommended! We also like the brown mustards, like horseradish mustard, on them.
Gimme the spicy brown mustard for the brat.
Hold the ketchup/catsup and shove that high fructose corn syrup right up your ass.
Fill a pot with decent beer (if you are in WI, that'd be Spotted Cow). Cut up some onions. Cook them brats, soaking in all that beer and onions, and then finish them on a charcoal grill.
Yes to sauerkraut. Fine with mustard. Fine with grilled onions.
I'll look the other way with Ketchup. Hell no to BBQ sauce (yes I've seen that).
A great German mustard is where it's at.
Turns it mushy if soaked after cooking, softens it if done before.
Either way in my experience not good. 
@ammo posted:Never NEVER NEVER boil them, only simmer with beer and onion. Leinnie's Honey Weiss is my favorite to use. Light grilling and good to go.
I have always boiled them in beer, as it helps cook the brats. You then only need to reheat and put grill/char marks on the brats on the Weber. What ever trips your trigger, though.
@packerboi posted:Fill a pot with decent beer (if you are in WI, that'd be Spotted Cow). Cut up some onions. Cook them brats, soaking in all that beer and onions, and then finish them on a charcoal grill.
Yes to sauerkraut. Fine with mustard. Fine with grilled onions.
I'll look the other way with Ketchup. Hell no to BBQ sauce (yes I've seen that).
A great German mustard is where it's at.
Spotted Cow is what I usually use for my brats. Earlier this Fall, I have used New Glarus's Staghorn (it is called "Wisconsin's Real Red", a seasonal brew from New Glarus). New Glarus brews Spotted Cow. Also have tried "Carry The G" beer from Gathering Place Brewing in Milwaukee. It's a beer commissioned by the fine folks at Cheesehead TV. A creamy ale, in 16 ounce cans and sold in 4 packs. Good stuff all around!
Try & simmer brats with Sierra Nevada pale ale. Adds that brown ale with hints of hoppy flavor.
Then use Sierra Nevada honey Pale Ale mustard on the brat. Outstanding!
@mrtundra posted:I have always boiled them in beer, as it helps cook the brats. You then only need to reheat and put grill/char marks on the brats on the Weber. What ever trips your trigger, though.
They will cook just well with a slow simmer. The longer they simmer the more flavor from the beer and onions is evident. Try it, you'll never go back to boiling.
Charcoal grill. Coals on one side. Disposable aluminum pan. Light coals. Fill pan with beer of choice, sliced onions, kraut, peppers, whatever you want. Nestle brats in there & a quick stir to get that flavor party started.
When coals are glowing put brat pan directly over coals and just bring to a simmer. Slide pan away from coals to indirect side. Take brats out and give them a quick char directly over hot coals. Brats back in the pan after desired level of char is achieved to prevent shrinkage.
Great brat. Toppings you want. Little spicy brown mustard maybe. No pots to clean up.
Works on gas grills to for the junior grillers out there.
There was a place called Haus of Prime Meats in Thiensville WI that made the greatest brat in house that I ever had. They made 5-6 different brats but their original old world was seriously delicious.
For what I can get in my area, Festival Foods Oktoberfest brats are the best. They seem a bit more lean but still mighty tasty. Just Sayin.
Johnsonville is a good commercial brat company but I like to try the local small butchers. Some are really tasty and better than the big companies. AND, mustard varieties but NEVER catsup.
Johnsonville and Pabst or Old Style. I’m ghetto.
Best brats in Wisconsin, hands down
I cook them one of two ways. Either I put them in crockpot with the cheapest beer I can find (but won't drink) and let them cook on the lowest setting for about 3 or 4 hours. Then take them to the grill. After grilling, you can either eat them, or return them to the beer (handy when serving brats to loads of people and I want to drink and socialize instead of run the grill).
Option 2 is sear them in a cast iron pan on all sides in some butter. After searing, I cover them in the pan with the cheapest beer I can find (but won't drink) for about 30 minutes to cook through.
I think you should eat and drink what you like how you like it. I have no strong feelings on ketchup, but a spicy or stone ground mustard is necessary. I can take or leave grilled onions. I do buy a higher quality kraut than the green can stuff. Secret Stadium sauce is also acceptable.
Try this sometime
Sauerkraut Casserole
Fry 6 strips of bacon in a cast iron pan. Remove the bacon and fry onions in the bacon fat. Return the bacon and add kraut (I'll use the cheap stuff for this) and diced tomatoes. Bake at 350 for 30 minutes. Slather on your brats.