Chef Dad's Wisconsin beer brats

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By Andrew Michalscheck By Andrew Michalscheck

Chef Dad’s Wisconsin Beer Brats

Bratwurst Sausage Links
1 Quart or 3 Cans of your Favorite Beer*
2 Cups (or one 15 oz. can) Chicken Stock
2 Cups Water
1 Onion (peeled & quartered)
6 Stalks of Celery (rough chopped)
1 Red Bell Pepper (seeded & rough chopped)
2 Garlic Cloves (each sliced in half)
1 Tbsp. Black Peppercorns
Hot Dog Buns & Condiments

1) Combine all ingredients except the Brats in a large pot and bring to a boil over medium high heat.  Reduce heat and let simmer for 20 minutes.
2) Heat your grill with outer burners at medium heat and the middle burner on low.  A charcoal grill can be used with the indirect method as well (coals around the perimeter only).
3) Add brats to your pot and bring up to a simmer for 20 minutes.  Do not boil brats.  A low simmer is perfect.
4) Remove brats from pot and put in center of grill. Cook until browned on both sides with nice grill marks.  Remember, low & slow renders the best results.
5) Serve on a fresh, soft hot dog bun with your favorite condiments on the side such as sauerkraut, diced cucumber, onion, relish, mustard, etc

Cooks Note: *A good domestic beer like Budweiser, Coors, etc. adds a great flavor but won’t dominate the taste like a heavy malt beer.  When shopping, don’t buy brats that are labeled as “beer brats”.  We want regular bratwurst from the package or butchers department.