UP NORTH BRATS!
PAR BOIL ONE PARTY PACK OF FLAVORFUL JOHNSONVILLE BRATS.
PLACE ONE LAYER OF FABULOUS JOHNSONVILLE BRATS IN BOTTOM OF ROASTER AND COVER WITH SAUERKRAUT. LAYER MORE JOHNSONVILLE BRATS THEN MORE SAUERKRAUT.
COVER WITH YOUR FAVORITE BRAND OF FULL FLAVORED BEER!
DIVIDE ONE STICK OF BUTTER INTO QUATERS AND SET THE QUATERS ON TOP OF THE LAST LAYER.
COVER WITH LID AND ROAST IN THE OVEN AT 325 FOR 1 HOUR.
TURN HEAT DOWN TO 200 AND ROAST FOR 1 HOUR.
SERVE TASTY BRATS ON BUNS WITH OR WITHOUT THE SAUERKRAUT. YOU CAN'T OVER COOK THESE.....THE LONGER IN THE ROASTER THE BETTER!

I. Family pack JB's any favor (Original best)
2. 1 pound butter
3. 4 large sweet spanish onions (cut into rings)
4. 12 pack Miller beer. (reserve 4 for myself)
5. Large kettle
Grill brat slow over fire. At same time warm 8 cans beer, butter and onions over side burner. When brats are done place in kettle. Let simmer for at least 30 minutes to 45 minutes. Serve brats on brat buns with onions. While mixture is cooking drink 4 beers. Enjoy.

RADIOMANDAN'S BRAT RECIPE
Ingredients
3 large onions, peeled & thinly sliced
2 garlic cloves, crushed
3 lbs bratwursts, pricked with a fork (I use pre-cooked brats, but get more flavor out of using uncooked, Johnsonville is my favor)
6 (12 ounce) bottles dark beer
2 cups water
1 teaspoon coriander seed
1 teaspoon caraway seed
1 teaspoon mustard seeds
1 piece fresh ginger, peeled & chopped (1-inch)
Bun, of your choice….. Wisconsin Hard roll preferred
German mustard, of your choice
Other garnishes
sauerkraut (optional) or pickle (optional) or pickled eggs (optional) or pickled beet, chopped (optional) or sauteed onion (optional)

Directions
Arrange onion slices and garlic along the bottom of a medium stockpot.
Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
Fire up the grill.
Bring to a simmer over the grill grates or on a burner.
We do it on the stove top, but you still need the grill to finish cooking the brats.
Simmer the sausage in the mixture for about 10 minutes.
Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
Remove the sausages with tongs onto a platter.
Place the bratwursts on the grill and grill until cooked through (about 10-15 minutes).

Carefully grill family size package of Original Johnsonville brats taking care to not unduly puncture. Brat burgers can be cooked also for those who prefer them as they turn out fantastic, too! While grilling, melt two sticks of sweet cream butter (lightly salted) in a LARGE saucepan. Empty tow cans of beer (your choice - we like Miller) into pan. Slice one large vidalia onion and put in mix, reserving some for onion fanatics. As your brats finish cooking, slip into butter-beer mix to soak while attending to the rest of the grilling brats. This way, it can all get cooked, without overgrilling some while waiting for the rest to finish. Everyone gets to eat together, including the cook! It is so juicy, moist and flavorful. It is easy to keep warm for gatherings and tailgaiting when munching goes on over an extended period.

Pretty simple:

Ingredients:
1 Charcoal Grill: Preferably a Weber Kettle (Or equivalent - ha, ha, ha, ha) at least standard size for browning the brats. [If you don't own the Big Johnsonville Grill, cooking brats over gas is sacriligous.]
1 Heat Source For Boiling Pan: Preferably Charcoal Weber Kettle Smoky Joe for ambience. But you're really just looking for heat.
Lots of Johsonville Brats (Yes, we get them in San Diego)
1 boiling pot. Depends on the amount of Brats you're making. For big events I have 2 60 quart pots, but you probably need at least a 10 quart pot.
Many Onions (3 onions per dozen brats)
Many Green, Yellow and Red Peppers (3 peppers per dozen brats)
Lots of Garlic (Lots, unless of course you don't like garlic)
Lots of Beer.
Brat Buns
One Tri Tip Roast marinaded overnight in Mr. Yoshida sauce.
Hoagie Buns
Brat Mustard, Mayonaise, Saurkraut

DIRECTIONS:
1) Light Both Grills.
2) Coursely slice the Onions and Green, Yellow and Red Peppers. Coursely chop the Garlic if you didn't purchase it that way. This is the "Goop."
3) Dump the Goop into the boiling Pot and fill boiling pot 3/4 full with beer.
4) Put the boiling pot on the secondary heat source (Smokey Joe)
5) When the Weber Kettle charcoal coals get to medium heat, lightly brown the brats.
6) After brats are lightly browned, toss them into the boiling pot with the goup. Boil for 4 hours.
7) While you're waiting for the brats to finish. Separate the coals on the Weber so you have indirect heat. Place the Tri Tip in the middle. Grill over indirect heat for about 1/2 hour. When done take off, the grill, slice, place on hoagie's and have a snack while you're waiting for the brats.
8) Make sure the boiling pot boils for 4 hours, add more beer if necessary.
9) Drink left over beers to police the area.
10) After brats have boiled for 4 hours, take them out of the boiling pot. [Brats can now be crisped on the Weber once again, but be careful as they are so tender you don't even need teeth anymore.] Take the Goop out of the boiling pot.
11) Place Brat in brat bun. Place Goop on top of Brat. Garnish with Saurkraut and brat mustard to taste.
12) Grab refreshment beer from secret reserve.
12) Chow down.
13) Repeat steps 11 through 13.

GAME DAY SMOKED BRAT 'N BEER STEW

1 tablespoon canola oil
1 medium red onion, thinly sliced
2 cloves garlic, minced
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (14.5 oz.) condensed beef broth
2 bottles (12-oz. each) dark beer
2 bay leaves
2 cups diced red potatoes-skin on
2 cups frozen mixed vegetables-thaw
1 pkg. (16 oz.) Johnsonville Smoked Bratwurst-each link cut into 5 pieces
1 cup shredded smoked Gouda cheese

In a heavy 4-qt. saucepan, heat oil to hot over medium heat then add onion. Cook, stirring until onion is golden. Add garlic; stir and cook 1 minute. Add soup, broth, beer and bay leaves; stir until well blended. Add potatoes and vegetables; bring to a boil, stirring occasionally. Add bratwurst pieces to saucepan. Reduce heat to medium-low; cook covered 30 minutes, stirring occasionally. Remove from heat; stir in cheese and let rest 5 minutes. Discard bay leaves before serving.

Serves 4 – 5 Easy recipe to double

Eggs in Hell with Johnsonville Brats -
The Ultimate Sunday Morning Tailgate

The night before the game start with:
1 tblsp olive oil.
1 medium sweet onion, diced.
1 green pepper, diced.
3 cloves of garlic, pressed
Sauté in a medium saucepan in the olive oil.
(Saute’ the onion for 2 minutes first, which releases the sugars and prevent the pepper and garlic from burning.)

1 24 oz can fire roasted tomato.
1 24 oz can tomato sauce.
2 tblsp basil.
2 tblsp oregano.
2 tblsp rosemary.
2 crushed dried red peppers
½ cup grated parmesan cheese.
Mix all into saucepan with sautéed vegetables , simmer for 15 minutes, allow to cool and store in plastic container overnight in refrigerator.

1 loaf of thick sliced Italian Bread. (12 pieces)
Place bread pieces on a cookie sheet, brush with olive oil and sprinkle with garlic salt and grated parmesan cheese. Bake until golden brown. Allow to cool and place back in plastic bag.

All of the above can be done on game day over the grill but it is more convenient, and leaves more time for cold beer, when prepared ahead of time.

1 dozen eggs.
2 lbs Johnsonville Brats.

You’ll also need a deep aluminum foil pan, aluminum foil, a large slotted spoon, grated parmesan cheese and sturdy chinette plates.

Early on game day, get your grill fired up and cook the 2 lbs (about one dozen) Johnsonville Brats.

Cut the grilled brats into bite size pieces and add to the aluminum pan with your prepared sauce and place the pan on your hot grill. After the sauce is slowly bubbling, make 6 indentations into the sauce with the spoon and crack an egg into each indentation. Cover the pan with aluminum foil and allow the eggs to poach. Sprinkle generously with parmesan cheese. Warm the slices of Italian Bread on the grill. Place a piece of the toasted garlic Italian Bread on a plate and top with a poached egg and ladle on some extra sauce and pieces of Johnsonville Brats. After the first 6 eggs are removed repeat with the final 6.

Feeds 12 hungry Packer fans!

Johnsonville beer brats first boiled in the following:
American beer of choice ( Pabst Blue Ribbon preferred)
Onions
Tablespoon of hot horseradish
Dash of worcheshire sauce
garlic salt
Fresh coarse ground black pepper
Follow by grilling with regular charcoal using indirect heat and have some damp hardwood chips to give a little taste of smoke to them and enjoy these orgasmic brats with your favorite toppings like fresh home made saurkraut!

LAMBEAU-LEAP BRAT 'N CRAN CHILI

1 (16-oz.) pkg. Johnsonville Smoked Bratwurst
4 slices thick cut smoked applewood bacon-diced
1 medium sweet onion, diced
1/2 cup finely minced celery
2 (16 oz.) cans chili beans
1 can (15 oz.) refried beans
1 can (14.5 oz) petite diced tomatoes-with juice
1 cup picante sauce
3/4 cup whole berry cranberry sauce (from 16-oz. can)
1 or 2 canned chipotle chilis, chopped

1 cup shredded Wisconsin sharp cheddar cheese
Corn chips for topping

Cut each brat into 5 pieces; set aside. In a 4-qt. cooking pot combine bacon, onion and celery and over medium-high brown mixture, stirring frequently. Add brat pieces; stir until browned. Add chili beans, refried beans, tomatoes, picante sauce, cranberry sauce and chipotle chili; stir until bubbling. Reduce heat to medium-low and cover. Cook 20 minutes, stirring occasionally. Uncover and cook 15 minutes, stirring occasionally. Top with cheese and corn chips when serving.

8 servings

Lori Stenseng's "Brat-B-Q"
3lbs Johnsonville Brats
2 cans beer
1/2 cup ketchup
1/2 cup brown sugar
4 Tsb spicy brown mustard
2 onions, coarsely chopped

Combine beer, ketchup, brown sugar, mustard and onions in a large saucepan. Bring to slow boil. Turn down heat to low, and add brats. Gently simmer brats until tender., approximately 40-45 minutes.
Once brats are tender, move them to the grill.
Strain onions from liquid, wrap in foil, and put these on the grill, too.

Serve as desired, with onions set out as a tasty topping.

In large pan, combine:
12 oz tomato paste
Using can(s) for measuring, fill twice with water and add
1 tsp salt
1 tsp sugar
1 tsp basil
1/8 freshly ground pepper
1 large onion, sliced thinly and halved
1 pound green, red, and yellow peppers (I used a bag of frozen)
Simmer while doing the following:
Boil 5-6 brats in 2-3 cans of beer (enough to cover brats) for 30 minutes on medium heat. I poke brats with a fork to reduce fat.
Brown brats on grill, in oven, or on stove. Add to sauce and simmer for 20 or 30 minutes to blend flavors.
Put buns in good bakery brat buns, top with peppers and onions from sauce. Enjoy!

slice 2 vadalia onions. 2 bottles of MGD beer. 1 each green and red pepper sliced and homemade barbacue sauce. soak brats in beer and onions for 4 hours. cook brats on grill, simmer beer and onions on grill. When brats are cooked about med.well place in simmering beer and onion bath for about 5 minutes. serv on brat buns with onions, peppers and barbecue sauce.