I always thought that brats were always just okay. I was never a big fan of them. I get it. It's a sausage that's usually served in a bun. Not that exciting if you ask me. Until I met my husband. Who previously lived in Wisconsin (home of beer and brats). Then it became a different story. So, apparently there is a right way and a wrong way to make brats. Here is the right way.
Wisconsin Style Beer Brats
1 package Brats, uncooked (not the precooked kind)
1 stick of Butter
1 large Onion, sliced (or two small ones)
1 large can or bottle of Beer
Step 1: Prep your onions and roughly chop them.
Step 3: Bring to a boil and and cook for about a 1/2 hour (or until the brats are cooked through). Preheat the grill.
Step 4: Remove the brats from the liquid. Continue to cook down the liquid until it reduces into a golden, thick liquid.
If you cook it too long - it will begin to separate and the onion will be come sticky. It's not necessarily bad, but can become bitter at that point (depending on the beer you used).** Place reduced sauce in serving dish.
Step 5: Place brats on the grill. The goal is just to "crisp up" the skin. As well, feel free to toast or grill the buns.
Step 6: To serve, place a brat on the bun and top with the onion/beer sauce. I like to eat mine with mustard - my hubby says that ketchup is sacrilegious. And I'm okay with that.
**Note: in my photo of the finished brat, you'll notice that the onion/beer sauce did brown. It still tastes good, but depending on the brew you use - it can become bitter.