Original Oktoberfest Brats
The time came when Festival Foods decided to create a bratwurst so plump, tender and juicy that it would bring you back again and again! So, we started with a premium quality blend of lean meats and savory spices researched from the Old World recipes of German sausage makers. We eventually ended up with our traditional and turkey bratwursts, which are created fresh each day in Festival's own sausage kitchens to ensure a lean plump consistency that won’t grill or fry away, and a juiciness that frozen brats of any kind just never quite match.
This meaty recipe was proudly given the Oktoberfest name, and it carries on the storied traditions of the ever popular bratwurst. Now it's time to come and get yours. Smothered with tangy kraut and spicy mustard or sizzling solo in a river of red ketchup - this is a brat lover's brat!
Be sure and try all the variations of our famous Oktoberfest Brat including the very popular Turkey Brat!
Settings and timing
Bake or broil. Baking brats is a great way to enjoy them, especially if grilling season is still a ways off. Brown them in a skillet for 5-10 minutes to get a nice dark brown color, then finish in a 425°F oven.
Cooking Oktoberfest Brats
1 cup beer
1-1/2 cups water
1 cup ketchup
This method of cooking adds flavor while tenderizing the bratwurst skins. Grill bratwurst over medium heat, turning occasionally for about 20 minutes. Combine 1 cup beer, 1-1/2 cups water and 1 cup ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15-30 minutes.
For crispy skins
Do not boil the brats. Start them on direct medium-high heat. Turn them every couple of minutes to achieve an even, very dark brown color. Once they are close to the desired color, move them to indirect heat to finish. This method will give you a crisp snap to the outer skin, a great caramelized flavor, and a juicy meaty interior texture.
3. Crock Pot
This is actually a nice and convenient way to prepare them. Place the brats in the pot with some sauerkraut, onions and chicken broth. Make sure the brats are covered. Cook on low for 4-6 hours.
Put them in the pot before you go to work, and then take them out and have them for dinner when you get home. What a great time saver! Serve plated with mashed potatoes, dark mustard and rye bread. Don’t forget the Thunder River Beer (for the cook - not the brats!).
Ever had a smoked brat??? They are RIDICULOUSLY GOOD!!! Smoke at 250°F. Then take them out of the smoker and brown the skins in a skillet or on the grill. You will not be disappointed!