Johnsonville® Brat Hot Tub
Sheboygan Hard Rolls. I was born in Sheboygan and went to my share of Brat Days. My son worked at Johnsonville while attending high school. It takes me about 45 min to grill the brats. Only the original for me. I let the charcoal cool down before I put them on the grill. I use a few pieces of apple or some other wood from some type of fruit tree. I will open and close the grill as needed. I smoke the brats by having the grill lid closed a total of 30 min or so. I brown all 4 sides. I only use my fingers to turn the brats. I never ever want the juices to leak out, thus not using utensils of any kind to turn them. When done I put them in a cast iron dutch oven with cheap beer, onions and kraut. I only use stone ground mustard. When I lived in Sheboygan the place to buy hard rolls was City Bakery. I understand it is still there. — Randy Voll
- 1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
- 2 to 3 cans (12 ounces each) beer
- 2 tablespoons butter
- 1 medium yellow or white onion, sliced
- JOHNSONVILLE® Brats ;
- Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions.
- Grill your Johnsonville Brats to a juicy, golden-brown perfection.
- Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub.
- When folks are ready for seconds or thirds--or when stragglers show up late - grab a Johnsonville Brat out of the hot tub and enjoy!