Packer Brats

• 4 pounds bratwurst
• 12 (12-ounce) cans light beer
• 1 onion, sliced
• 2 tablespoons chopped garlic
• 8 round hard rolls or 16 bratwurst or hoagie buns, split
• Butter Kraut, recipe follows
• Ketchup, for serving
• Brown mustard, for serving
• Chopped onion, for serving

1. Pierce the brat casing multiple times with a fork prior to boiling.
2. In a large pasta pot, add beer.
3. Add onion and garlic.
4. Bring to a boil.
5. Add brats.
6. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
7. Meanwhile, preheat an outdoor grill to medium heat.
8. Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
9. To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
10. To serve brats "Stadium Style", serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
11. A viewer, who may not be a professional cook, provided this recipe.
12. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
13. 1 (16-ounce) package sauerkraut, drained
14. 1/2 (12-ounce) bottle beer
15. 8 tablespoons (1 stick) butter
16. Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats).
17. Add beer and cook until liquid is almost completely reduced.
18. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

bratwurst, light beer, onion, garlic, hard rolls, butter, ketchup, brown mustard, onion

Taken from www.foodnetwork.com/recipes/packer-brats-recipe.html (may not work)