HOME > Chowhound > Home Cooking >

Can I cook Brats in wine?

Midlife Nov 11, 2010 12:34 PM

I bought a large package of Johnsonville Brats at Costco and want to cook them, but I'd like to experiment with doing it in wine instead of beer. Am I nuts??

-What kind of wine would give the best flavor?
-Should I add onions as with beer?
-Any other suggestions (except the obvious one: USE BEER).


  1. Click to Upload a photo (10 MB limit)
  1. mamachef RE: Midlife Nov 11, 2010 01:22 PM

    I would definitely braise the brats in dry white of some sort, and then braise onions down in the cooking liquid by adding a ton of them, sliced, with some salt and pepper and a little thyme, tossing and baking for about an hour. Reheat the brats with the onions.

    4 Replies
    1. re: mamachef
      smtucker RE: mamachef Nov 11, 2010 02:20 PM

      Oh that sounds good! What a good idea.

      1. re: smtucker
        bushwickgirl RE: smtucker Nov 11, 2010 06:46 PM

        You can do dry or even a sweeter white. A California Reisling is a better choice that the light delicate German version or try a California slightly sweet Sauternes. Throw in some caraway seeds if you like, with the onions from mamachef's recipe, or a little horsradish, some chunks of apple, a few cloves (the spice) and definitely a few garlic cloves. Nothing too fancy or too much more seasoning than the brats, wine and onions. When done, break out the hearty rolls, the good mustard and you're good to go.

        1. re: bushwickgirl
          eight_inch_pestle RE: bushwickgirl Nov 12, 2010 04:34 PM

          Well said. I'm biased, but I'll give a shout out to Washington State rieslings, as well.

          1. re: eight_inch_pestle
            bushwickgirl RE: eight_inch_pestle Nov 12, 2010 10:56 PM

            Washington State rieslings-

            Another excellent choice.

    2. mucho gordo RE: Midlife Nov 11, 2010 03:47 PM

      I braise hot dogs in a Japanese Plum wine. They have a nice glaze and are delicious. Brats would come out just as good.

      3 Replies
      1. re: mucho gordo
        mamachef RE: mucho gordo Nov 11, 2010 04:12 PM

        And I bet one of those condensed Porter Ales would work too, with glazing and flavor.

        1. re: mamachef
          mucho gordo RE: mamachef Nov 12, 2010 12:06 PM

          Absolutely!. I remember there was a small chain called Lum's that steamed their dogs in beer. The place is long gone so maybe the novelty wore off and it wasn't such a good idea after all.

          1. re: mucho gordo
            bushwickgirl RE: mucho gordo Nov 12, 2010 10:59 PM

            I remember Lum's from the 70's; Hartford CT area had one. The problem was their dogs were so generic. Beer was good though. ;)

      2. Midlife RE: Midlife Nov 12, 2010 10:46 AM

        Thanks everyone. I experimented with a couple simmered in Chardonnay with onions and garlic, then grilled them. Very good. Next batch gets some apple too and this one in a drier style Riesling.

        2 Replies
        1. re: Midlife
          gfr1111 RE: Midlife Nov 13, 2010 01:57 AM

          I'm a bit surprised that cooking in Chardonnay, onions, and garlic makes a difference to the sausages. I've cooked brats and other sausages in beer and have never been able to tell a difference compared to using water. That is, you'd think that the beer would seep into the sausages and give them a beer flavor, but I haven't noticed any.

          1. re: gfr1111
            eight_inch_pestle RE: gfr1111 Nov 13, 2010 03:54 AM

            Try steeping them in alcohol beforehand as well.

        Show Hidden Posts