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Toppings for grilled brats

What are your favorite toppings for grilled brats?

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  1. Grilled green pepper and onions and lots of Dijon mustard or kraut.

    1. had brats yesterday for lunch. I like my brats on a sub sandwich roll over a hot dog bun.

      I had one with swiss cheese, ketchup, alot of raw onions, dill pickle chips, and sauerkraut

      2nd one, I had with mustard, raw onions, and kraut.

      Also I dont parboil the brats, I cook them straight from the fridge, basting them with a mixture of beer, butter, onions, saurkraut juice, a couple of cloves of garlic, and some hotsauce as they cook.

      6 Replies
      1. re: swsidejim

        That basting sauce sounds great. What are the proportions of the ingredients, and how do you incorporate the onions into the baste?

        I did buy sub rolls because they looked more substantial, so the brats fit, and also to hold more toppings.

        1. re: lisavf

          I used 3 cans of beer, 3 tbsp of unsalted butter, a quarter of an onion, 6 cloves of crushed garlic, poured in about 1/8 cup of the juice the kraut came in, and a couple dashes of Texas Pete hotsauce. I bring it to a boil, and simmer just a few minutes.

          Then baste the brats liberally as they cook.

          I started using the basting method, the cooking method, and using the sub rolls after I went to Brat Days in Sheyboygen a couple of years ago. I saw the guys from the Jaycees cooking the brats raw, and basting them, I just developed my own basing sauce by taste. They also served them on a sub roll.

          1. re: swsidejim

            This sounds really good. I would not have thought of a basting them. I'm going to try it. Thanks!

            1. re: lisavf

              I hadn't either until I saw those guys from Wisconsin doing it that way.

              1. re: swsidejim

                And those Sheboygan Wisconsinites are the ultimate authorities on brats!! (I say as a former Wisconsinite.)

                Your basting sauce sounds really great.

                1. re: karykat

                  thanks,

                  beer, butter, and garlic what isnt good when those three ingredients are involved? ;-)

      2. I sauteed half a sweet onion with a minced jalapeno and a few toes of garlic, then added a can of kraut with a few twists of the pepper mill and cooked off most of the water.

        1. Cook in beer, and serve on bun with mustard, sauerkraut, and grilled onions.

          1 Reply
          1. re: bakergal

            My favourite combo as well, though I'd be just as happy with only mustard and sauerkraut. Hmm, getting a mite peckish ...

          2. Mustard "stewed" onions:

            Three large onions, sliced into thin hoops, sauteed in 1/2 stick butter, 1/4 tsp , and 2 tbsp sugar. When onions are translucent, just this side of caramelization, add 1/4 cup german style yelloc mustard, such as Plochmann's. Reduce heat and let flavors concentrate.

            1. In Berlin curry on wurst is the rage!

              2 Replies
              1. re: Passadumkeg

                That's the price you pay for not sleeping.

                1. re: mrbozo

                  Actually he is dead on. Curry and ketchup. And more curry sprinkled on top. It's great!

                  Currywurst along with Doner Kebab are probably the two quintessential street foods in Berlin. http://en.wikipedia.org/wiki/Currywurst

                  My wife picked up some brats on a whim last week. I don't know if I ever had them before, but I quickly noticed that they tasted a LOT like whatever wurst I was getting for currywurst in Berlin last year and sure enough - add ketchup and curry powder and I could almost feel the breeze on my face as I stood on the balcony overlooking the Spree!

              2. I prefer long simmered kraut, caramelized onions, topped with lots of spicy brown mustard.

                1 Reply
                1. re: Kelli2006

                  sounds very similar to what I do, I learned this trick from my wife's family, whom by the way are Bavarian, home of the brat.

                  What you need to do is to grill them slowly and on the side burner of your grill get some beer, onions, garlic and kraut if you like simmering. When your brats look like they will pop, take them off of the grill and sit them in the simmering mixture, do this about 3 to 4 times during the grilling process. On the final grill, top the Brat with some fresh stone ground mustard, onions, kraut and Enjoy !!!

                  With a nice German Beer of course !! Prost !!

                2. Here is a recipe for a sauce that Usinger Sausage Co. has on their website. When I don't feel like a brat on a bun, I make them this way. I usually grill them on the Weber, and then stick them in this sauce.

                  Usingers website: http://www.usinger.com/tidbits_recipe...

                  Bratwurst a la Vern

                  2 to 3 onions, sliced and simmered
                  10 Usinger's Fresh Bratwurst, grilled
                  12 oz. beer

                  Sauce:

                  1 C. chili sauce
                  1 T. Worcestershire Sauce
                  1 C. catsup
                  2 T. vinegar
                  1/2 tsp. salt
                  2 T. brown sugar
                  1/2 tsp. paprika

                  Put onions and sauce ingredients in cooker. Add beer and sausage and heat. Serve hot. This sauce is great with any link sausage item. For company, double or triple the recipe.

                  V.A. - Usinger's employee for 32 years

                  1. Boy, these all sound so good. I think brats are going to be my "thing" this year - perfect for my new grill and "try a lot of new things this year" attitide. I really can't believe I haven't done brats before!

                    1. I like Japadog's oroshidog: a brat with grated daikon and sweet soy:

                      1 Reply
                      1. re: fmed

                        Oops photos didn't attach. Let's try this again:

                        Edit: I give up. The photo upload seems to be flaking out...here's a link instead: http://picasaweb.google.com/gustibus....

                      2. try smokin those brats for 2 hours. then hot mustard and onions on a bun,with a 12 pack of coors lite. YUM YUM!!!!!!