Man,I love these almost as much as bacon...

coltle6920

coltle6920

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I'm talking about Johnsonville Brats.

Whether it's on the grill or in the smoker I've become totally addicted to them.Put it on a 6" roll with fried onions and peppers and I'm in heaven.

My grocer just had some on sale that were made with hatch green chilies.They just became my favorite.
 
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coltle6920 said:
I'm talking about Johnsonville Brats.

Whether it's on the grill or in the smoker I've become totally addicted to them.Put it on a 6" roll with fried onions and peppers and I'm in heaven.

My grocer just had some on sale that were made with hatch green chilies.They just became my favorite.
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Johnsonville Originals are hard to beat but I'm a simple man and happy with just a bun and spicy mustard.
 
They are the only brat I grille.
I wait until they are almost done and submerge them into a bowl of BBQ sauce. Then back on the heat. After a minute or two they go for another dunk then onto the heat. Repeat until the sauce is gone.

I never wipe it on. This gives the brat a thick, hot, sticky coating that is cooked onto the wiener. A red onion and a bun and its splendid.

Try it.
 
diamonback68 said:
No other brat deserves to hit my pan or grill except Johnsonville Brats. Serve with German potato salad and sweet and sour Red Cabbage. Deutsche bliss.
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We must shop at the same place except, I go for the Deutsche Red cabbage and apples. :D
 
You just can't do anything to screw them up.I'll cook 2 packs at a time and refrigerate what's left over.One minute in the microwave and you wouldn't know the difference.

Sometimes I'll just eat them on a plate with some sriracha to dip them in.
 
1: Two packs of brats in a big aluminum disposable pan, big jar of sauerkraut and one or two cans of beer over the top, cover and cook indirectly over coals until they're ready to fall apart.

2: Get the raw ones real cold, cut the casing off (takes a little practice, but it can be done). Marinate in Italian dressing and a beer, grill until golden with a little char. Slice of pepper jack cheese in a bun, brat on top, homemade pico (tomatoes, onions, fresh jalapeno, cilantro, little lime juice) on top of that . . .
 
I do mine in the oven at 400 degrees, along with some steak fries or seasoned fires and some onion and some Le Junes bread from their bakery in Jennerette Louisiana.Definitely guaranteed to harden your arteries. Frank
 
Johnsonville are my favorites also. I like both the original and jalapeno/cheese. Their breakfast sausage links are good also. The only thing I wasn't impressed by was the grillers, the sausage patties that look like hamburgers. I guess I was hoping for a flavor more like their brats.
 
brigeton said:
Johnsonville are my favorites also. I like both the original and jalapeno/cheese. Their breakfast sausage links are good also. The only thing I wasn't impressed by was the grillers, the sausage patties that look like hamburgers. I guess I was hoping for a flavor more like their brats.
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I'll stick with the brats.I'm not saying I wouldn't like their other products.I just have no interest in trying them.

It seems that being good at one product wasn't enough so they decided to test the market against those "Jimmy Dean" products.
 
Obviously none of you have ever been to the Schmidts Meat Market in MN. Rated as the finest sausage in MN, and with nationally ranked ham and bacon. 3 generations of owners. Real meat. Walking distance from my Weber.
 
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