I have been excited about trying this recipe since moving to Wisconsin. This state is know for making some awesome Bratwursts, so I decided to try two different brands, Klement's Sausage Company and Sheboygan Sausage Company, both made here in Wisconsin. My family and I will taste both and give you our honest opinion. But regardless of what kind you have, this recipe is super easy for anyone to make for themselves on the grill.
Bratwursts of your choice
Caraway seeds (optional)
Slice you Onion and place in a foil pan. Add some Sauerkraut, Butter and a beer or two. Feel free to add some caraway seeds if you enjoy the flavor. Stir well and set aside.
Heat your grill and set up for two different cooking zones, direct and indirect. Start by heating the Onion and Sauerkraut in the foil pan directly over the coals for 10 minutes or so, stirring occasionally and allowing he onions to soften.
Add the Brats on the indirect side. Cover and cook for 10-15 minutes, turning occasionally. Then switch them to the direct side of the coals and continue cooking until they reach an internal temperature of 155-160 degrees. Then place them in the foil pan and cover with foil for 10-15 minutes.
Serve in buns with the Onion and Sauerkraut and top with Mustard. Enjoy!
Watch my video below to see how I made this recipe step by step.