Bratwurst "Hot Tub" Recipe | Grilled Bratwurst
Steven Raichlen's bratwurst grilling method crisps their casings, keeps the brats moist, and eliminates the risk of burning and flare-ups.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barbecuebible.com.
Cooking tools:
- Grill
- Instant-read thermometer
- Tongs
- Skewer
- Aluminum foil pan
- Pastry brush
- Grill brush
- Chef's knife
- Cutting board
- Pepper mill
- Measuring cup
- Mixing bowl
- Colander
- Plate
Ingredients
- 12 Wisconsin bratwurst
- 1 large sweet onion, peeled and cut crosswise into 1/2-inch slices
- 4 tablespoons salted butter
- Coarse salt (kosher or sea) and freshly ground black pepper
- 3 cups beer (2 bottles), preferably Wisconsin beer
- 12 crusty rolls, like semmel rolls or kaiser rolls
- Hot or sweet German-style mustard
- 3 cups sauerkraut
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