Johnsonville wins again!

RobsanX

RobsanX

Potato peeler
I had some Johnsonville brats to cook on the grill tonight, but I got a late notice that we were having company so I ran to the meat market to get some of theirs. I simmered them in beer and onions all in the same pan, and cooked them side by side on the same grill.

Well I have to say that the Johnsonville brats were far and away better than the meat market brats. They are just so juicy, porky, and delicious!
 
Good call Rob. It's nice that Johnsonville has become a large enough company that their products are widely distributed.
 
say it aint so you traitors..lmao j/k:lol:

johnsonville brats are very good, mind you, while living in michigan, we tried the walmart brand of all things and they were actually pretty good..

Went to Meijers the next trip, their store brand was just as good as Johnsonville...i was selling them last years so they cut me a deal..$2/pack..i made a killing..lol:yum:

here johnsonvilles are around $6 a pack
 
got to agree .. i have had a few other brands and some fresh made from the
butcher .. still love johnsonville ...
 
I agree with Jeff the Meijer's brats are as good as the Johnsonville brats. Oh and Rob I also add a stick of butter to the pot when I make brats. I simmer them on medium low for up to 45 minutes with beer (I use a dark lager), red onions and a stick of butter. I have also cut some bell pepper and used it also with the onions. Once I'm ready for them on the grill they go on medium heat and ready to serve. I use the onion and bell pepper on a hot dog bun with some mustard. Now that is a meal to die for with some baked beans and cold slaw.
 
joec said:
I agree with Jeff the Meijer's brats are as good as the Johnsonville brats. Oh and Rob I also add a stick of butter to the pot when I make brats. I simmer them on medium low for up to 45 minutes with beer (I use a dark lager), red onions and a stick of butter. I have also cut some bell pepper and used it also with the onions. Once I'm ready for them on the grill they go on medium heat and ready to serve. I use the onion and bell pepper on a hot dog bun with some mustard. Now that is a meal to die for with some baked beans and cole slaw.
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Dang, that sounds great Joe!
 
It is but the secret is don't put any holes in the brats and don't boil them but simmer only so they don't split. You don't need to cook them fast either as they are best slow and low heat at least in my opinion.
 
its all about the snap of the brat.... when i Q them for a couple of hours they still maintain their "Pop"-"Snap"....done with oak and or cherry wood...such a good flavor

brats smoked with cherry wood
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mmm, Johnsonville brats.
I don't think I've ever cooked them in a pan inside...
 

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When I lived in MI, brats were "the thing". Being from OK, I hadn't been exposed to them much. I've tried Johnsonville, and I think I've tried the Wally World brand as well as the Meijer brand. I've simmered them in beer with onions, then grilled.

Honestly, I think they just aren't my thing. Sometimes I'll get one that tastes good, but the aftertaste for the next few hours when the burping sets in is a little strange.
 
I still prefer to infuse my brats with beer flavor during the digestive process, rather than the cooking process.
:alc:
 
I love Johnsonville brats. We have a butcher a couple couple of towns over tha calls hims self Mr. Sausage, and he charges incredibly high prices for his. His brats are close to 12.00 a pound. No way will I pay for that.
 
Lefty said:
I love Johnsonville brats. We have a butcher a couple couple of towns over tha calls hims self Mr. Sausage, and he charges incredibly high prices for his. His brats are close to 12.00 a pound. No way will I pay for that.
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I'm not even going to touch that one..... :ermm::poke:
 
Lefty said:
I love Johnsonville brats. We have a butcher a couple couple of towns over tha calls hims self Mr. Sausage, and he charges incredibly high prices for his. His brats are close to 12.00 a pound. No way will I pay for that.
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That's more than ribeye steak! No thanks!
 
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