A naked brat is a sad brat. The bun is crucial—go for a sturdy, slightly sweet pretzel bun or a traditional hoagie roll. Toast it on the grill or in the pan drippings for about 30 seconds. This prevents the dreaded soggy-bottom syndrome.
Now, forget the ketchup. Seriously. In Wisconsin, putting ketchup on a brat is considered a mild form of treason. Stick to classic mustards: spicy brown, honey mustard, or a grainy Dijon. From there, load it up with your stewed beer onions from earlier, some tangy sauerkraut, and maybe a few pickle spears for crunch.
How Long To Cook Raw Brats On Grill | Detroit Chinatown
If you’re feeling Mediterranean, try a smear of harissa and some roasted red peppers. If you’re going Midwest-style, add a dollop of creamy coleslaw. The only wrong topping is a boring one. Live a little.
