Beer Bratz hot off the grill
These are my famous (albeit to a select few) Beer Brats. This recipe was originally taught to me by a good friend back around 2004. I made them for every home Purdue football game during our tailgates, hence the name “Boilermaker Beer Brats”. Over the years I have tweaked them using only specific brands and I now make them for several occasions and often upon request.
These are best if grilled, I have never made them any other way so if you choose to make them on a stove top, the flavor may vary greatly.
To get optimal flavor it is recommended that you prepare these 6-8 hours before cooking; letting them marinade overnight will render best results.
Here is what you need (this makes 10 brats):
10 Uncooked brats (I recommend Johnsonville).
2 12oz cans/bottles of beer (1 can per 5 brats)
1 gallon sized ziplock bag
1/4 cup Worcestershire sauce (I prefer Lea & Perrins)
1/4 tsp Garlic Powder
1/4 – 1/2 tspPaprika
1/8 (or less) Black Pepper
Directions:
Place all 10 brats in the ziplock bag and combine all ingredients.
Try to seal the bag with as little air as possible. One trick I learned is to submerge the bag (not completely, obviously) and close the bag. The pressure created by the water around the bag pushes the air out. Once the bag has been sealed, gently shake the ingredients together.
If you can, lie the brats flat in the refrigerator to marinate. I recommend flipping the brats over first thing in the morning and every couple of hours to allow it to marinate evenly.
Cook and Enjoy!
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