the appetizer:

Fire It Up, More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim includes recipes like Bratwurst with the Works; Spit-Roasted Whole Kid Spanish-Style; and Veal Rib Chops with Coriander Rub.



Bratwurst with the Works

Makes 10 brats

Bratwurst with the Works


Sheboygan, Wisconsin, is home to Bratwurst Day, held every year on the first Saturday of August. The special dish? Veal bratwurst with the works-two grilled brats served on a big buttered, cornmeal-dusted bun topped with whole-grain mustard, onions, ketchup, and pickles. Yum! We go over the top by adding sauerkraut and cheese to the mix. When buying your brats, keep in mind the two varieties: fresh and cooked. Fresh brats need thorough cooking, while the precooked variety just needs to be browned on the grill. We prefer fresh brats. If you're grilling up a big batch of them and need to hold them, a pan of beer keeps the veal sausages cozy and warm until serving time.


  • 2-1/2 pounds fresh veal-based bratwurst (about 10 links)
  • One 12-ounce bottle or can of beer, preferably German bock
  • 2 cups chilled sauerkraut, drained
  • 1 onion, thinly sliced
  • 4 tablespoons unsalted butter
  • 10 crusty sausage or steak rolls
  • 6 ounces thinly sliced Alsatian munster or emmentaler cheese
  • 1/2 cup ketchup
  • 1/2 cup whole-grain German mustard
  • 1/2 cup thinly sliced dill pickle rounds


Light a grill for direct medium heat, about 350 degrees F (see page 12). Brush the grill grate and coat with oil. Grill the brats directly over the heat until nicely browned (not burnt) all over and the internal temperature is 155 degrees F, about 20 minutes total, turning them often. Meanwhile, combine the beer, sauerkraut, onions, and butter in a disposable aluminum pan. Cook directly over the heat on the grill until warmed through, about 15 minutes. Line a roll with some cheese and add a cooked brat. Top with some of the sauerkraut mixture as well as some ketchup, mustard, and pickles. To hold the grilled brats, nestle in the beer and sauerkraut mixture and keep warm on the grill.

  • from:
    Fire It Up: More Than 400 Recipes for Grilling Everything
  • by Andrew Schloss and David Joachim
  • Photographs by Alison Miksch
  • Chronicle Books
  • Paperback; 416 pages; $24.95
  • ISBN-10: 0811865053
  • ISBN-13: 978-0-8118-6505-0
  • Recipe reprinted by permission.

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This page created September 2011

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