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This recipe gets 5+ stars for taste! Loved it...however, I have some suggestions in the prep and cook. I followed the chef's suggestion and used a purchased foil pan from the grocery store. When I loaded it up with the bratwurst and beer/mustard mix, plus the veggies it was very heavy. I needed to transfer it to the fridge for marinating....I put one hand under the bottom to keep it stable and another along the sides.....the foil gave way and I had a massive spill of beer and mustard, along with one bratwurst and lots of onions and peppers....so I would recommend marinating in a solid pan! Also, I would put the sliced onions and peppers in a grill basket to keep from losing them between the grates of the grill...that way you would get a more even cooking of the veggies. Regardless, I perservered, and had an absolutely amazing brats dinner tonight! I will definitely make this again, but I will make some changes in the directions. The basic recipe is right on! Thanks so much for the great recipe .... I loved it!
By far the best brat recipe we have ever made!
They come out so buttery and delicious!!
I slow-cooked and smoked mine, and the flavors come out so good! A and a summer staple for sure!
This is by far the BEST brat (Johnsonville) recipe I have ever made. The blend of ingredients is absolutely wonderful. I did use a large red onion and used 2 large red peppers and I marinated every thing in my large ALL-CLAD skillet. This is my go to recipe for beer brats from now on! Thanks for posting such a FABULOUS recipe. Made for the ALL YOU CAN COOK BUFFET - SPECIAL EVENT!
This recipe is fantastic. I decided I wanted to have beer brats for Independence Day this year. I'd cooked them before, but I'd lost the recipe I used that time.
I used Killian's Irish Red for the beer, and doubled the recipe. Everyone raved about how good they were. I marinated them in the beer/spice mixture for about 2 1/2 hours, they simmered for about 30 minutes, and then I browned them on the George Forman Grill rather than use the propane grill outside. I also cooked up the onions and peppers for a garnish.
Fantastic flavor, and easy to do, too!