Brats and Beer on the Grill


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The essence of Wisconsin tailgating – this is the ultimate football afternoon menu.

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  • 6 fresh bratwursts
  • 1 12 oz. can beer (not dark beer)
  • 1 medium onion, chopped
  • 6 peppercorns
  • 4 whole cloves
  • 6 hard rolls

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Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2-5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with coarse grain mustard.

Yield: 6 servings

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