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Bratwurst in Beer

By Pableaux Johnson

4.9

(19)

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The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.

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