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Midwestern-style beer brat fans have strong opinions about how best to cook them. Some like to simmer the sausages in beer before they are browned on the grill (like here); some prefer to grill first and then soak in beer afterwards. But everyone agrees that the brats should start fresh and uncooked (and not precooked like hot dogs) and then be served on a split, toasted bun with onions and plenty of mustard. Purists may avoid adding ketchup, cucumber, and sauerkraut to the sandwich, but when you are the cook you can choose which seasonings to stand out – or set aside.