Red Brats
- Pre-heat grill to 350°
- “Butterfly cut” your Red Brats. Be careful not to cut all the way through!
- Place brats on the grill, cut side down and grill for 3-5 minutes until red color deepens and begins to char on edges.
- Flip them! (Only flip them once)
- Cook on the flipped side until the brats begin to arch upward.
White Brats
Our White Brats are pre-cooked but we suggest reaching an internal temperature of 165°
- Optional beer bath
- Place brats on grill for 12-14 minutes or until heated all the way through.
- Turn often until desired charr amount is achieved.
Bavarian Pretzel Buns
- Preheat oven to 325°F
- Place buns cut side up on a baking sheet and bake for 3 minutes
- Enjoy!
Cheese Curds
Oven: Pre-heat oven to 400° and lightly coat with olive oil. Place frozen cheese curds on a baking sheet and bake for 5 minutes or until golden brown. Shake the curds to cook them evenly and avoid merging and melting together.
Air Fryer: Fry for 6 minutes at 350°, shake, repeat until golden brown. 10 minutes if frozen.
Stella’s Original Hot & Spicy Cheese Bread™ Rolls
Oven: Preheat 350°, stack tolls to create a tube of pure cheesy goodness, wrap stack in foil and bake for 12 minutes. More…
Toppings, Mods, and Recipes
Ketchup or not? When it comes down to it, there’s no single topping combo for everyone. Do some experiments and see what’s good. If you find something super special, we’d love to hear about it!
Here are some ideas to get started:
Morning Brats
Both our Red Brats and White Brats compliment eggs perfectly. If you’re scrambling, add sliced disks when nearly done cooking your eggs.
Or for on the side, just swap out bacon or sausage for a whole brat. Super tasty.
The Classic Red Brat
Butterfly cut and grill open-face. Top it with chopped white onion, sauerkraut, yellow mustard, and (maybe) a little ketchup.
The Extra Medium (for White or Red Brats)
Grill it then add yellow mustard. Simple. Good with no bun too.
Zada (for our Red Brats)
Red Brats grilled like normal. Top with pepper jack, sliced sweet onion, and ketchup.
Brat Pot (for White or Red Brats)
This one’s great for camping since the cooking can happen right in the fire.
Prepare a two-layer foil flat and cut brats in halves or thirds. Add brats, potatoes, carrots, onion, and mushrooms.
Add some butter, a pack of French onion soup mix, soy sauce or liquid aminos, and salt and pepper.
Fold into foil packets and grill for about 25 minutes on each side or until the carrots are tender.
If using a campfire, place packets near embers and turn often. It’s okay if it’s cooking hot but be sure to keep it moving to avoid burning the brats.
PSA: Watch out for the steam when you open the packets!
The Pilsner Brat (for our White Brats)
This one’s all about the process. Prepare by adding one jar of sauerkraut and one bottle of beer to a crockpot. Pilsner’s give great results. Set temp to medium.
Grill your white brats but keep them on the grill a few minutes longer than you normally would. All good if the brats begin to dry out a bit.
Add your brats to the crock pot, set to low. Simmer until you can’t simmer any longer. Two hours suggested.
Serve with brown mustard and a generous portion of the beer-soaked kraut.
Kraftwork (for our Red Brats)
Slice your grilled Red Brats into disks. Add them to some mac and cheese. Or add mac and cheese on top of your bunned Red Brat. “We are the robrats”.
Swiss with a Twist (For our Red Brats)
Top with Swiss cheese, caramelized onion, and mushrooms.
BBQ (For our Red Brats)
Bacon, BBQ sauce, and fried onions.
