Johnsonville® Brat Hot Tub
OLD TIMER. We have been cooking Johnsonville brats since I was a kid in the 1950's It is always butter, beer and onions and has been so since we had the cottage in Lake Geneva, Wisconsin. I have changed things a bit by putting the 'tub' on the stove and slightly pre-cooking the brats in the mixture before putting them on the grill. When grilled they go right back into the mixture. It seems to enhance the taste. We put them on a Chicago Hard Roll. Using ketchup was a good way to get yelled at. My father always did it your way, but regardless of the method the brats are always delicious. — Frederick Nord
- 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!