Wisconsin Beer Brats made in a tub over an open flame grill with beer and onions. Topped with pickles, onions and a special blend of Wisconsin Stadium Sauce.
Growing up in Wisconsin, brats are served at every cookout. They are tossed on the grill as much as any other meat. Summertime meant grilling nearly every week with family and friends. During the winter, it wasn’t uncommon to grill outdoors in 20 degree weather. Beer brats are a midwestern staple. August 16th is National Bratwurst day and we’re celebrating by firing up the grill to make our favorite Beer Brats with Stadium Sauce.
Growing up in Milwaukee, you won’t be hard pressed to find a brat. In fact, during halftime at baseballs games, we have the famous racing brat sausages. Brats have been engraved in my life since childhood and it’s something I’ve taken with me half way across the country to Louisiana.
Bratsgiving is a time to share the best part of summer grilling with friends, family and neighbors. It takes no time at all to fire up the grill and create lifetime memories with the ones we love the most.
- 1 package Johnsonville Brats (, Original)
- 1 package Johnsonville Brats (, Chorizo)
- 3 (8oz) beers
- 1 onion (, diced)
- 10 buns
Stadium Sauce Recipe
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1/2 tablespoon mustard
- 2 teaspoons vinegar
- Pickles (, sliced)
Caribbean Sauce Recipe
- 1/2 cup Jerk Sauce
- 1/4 cup ketchup
- 2 teaspoons mustard
- 1 teaspoon vinegar
- 1 teaspoon brown sugar
- Mango (, garnish)
- Pickles (, garnish)
- Preheat grill and allow it to come to medium temperature.
- Meanwhile, make the sauces.
- To make the Stadium Sauce, combine ketchup, barbecue sauce, mustard and vinegar. Stir well; set aside.
- To make the Caribbean Sauce, combine ketchup, Jerk sauce, mustard, vinegar and brown sugar. Stir to combine; set aside.
- Using a fork, prick holes in brats; set aside.
- In an aluminum pan, fit for 10 brats, pour 3 cans of beer and 1/2 chopped onion. Add brats to mixture. Place on top of grill. Cook for 10 minutes.
- Transfer brats to the other side of grill, cooking until golden brown on each side.
- Once done, place on bun and top with sauces and garnishes.
**I like to pair the Chorizo Brats with onions, mango and Caribbean Sauce.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.