Brat Tub

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Brat Tub

Brat Tub

Prep Time 10 minutes
Cook Time 30 minutes
Servings 16


  • 1 big aluminum foil baking pan
  • 36 ounces beer - 3 bottles
  • 4 ounces butter - 1 stick
  • 2 onions - sliced
  • 1 pound sauerkraut - drained
  • 16 Johnsonville Fresh Brats
  • 16 brat buns


  • Place the foil pan on the grill over indirect heat.
  • Add beer, kraut, butter and onions.
  • Cook until the onions start to get nice and soft.
  • Grill the brats over low to medium direct heat and when they are done put them in the foil pan (Brat Tub) to keep warm.
  • You can also place the foil pan in an oven heated to 250 degrees to keep brats warm or place brats and kraut mixture in a slow cooker on warm setting.
  • Serve brats on buns with the kraut, onions and ketchup and/or mustard on top.


Calories: 461kcal | Carbohydrates: 43g | Protein: 17g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1107mg | Potassium: 411mg | Fiber: 2g | Sugar: 7g | Vitamin A: 22IU | Vitamin C: 6mg | Calcium: 143mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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Recipe Rating

One Comment

  1. A great Wisco classic! I think this one has been around for many generations!