Johnsonville Brat Hot Tub
-1 large (11-inch x 9-inch x 2 3/8-inch) aluminum foil baking pan
-2 to 3 cans (12 ounces each) beer
-2 tablespoons butter
-1 medium yellow or white onion, sliced
1). Put the pan right on the grill, being careful not to singe your knuckle hair. Pour in the beer, and add the butter and onions
2). Grill your Johnsonville Brats to a juicy, golden-brown perfection
3). Serve immediately to your hungry guests and place any remaining brats into the steaming hot tub
4). When folks are ready for seconds or thirds–or when stragglers show up late – grab a Johnsonville Brat out of the hot tub and enjoy!
-18 Jalapeno peppers*
-1 package (14 ounces) JOHNSONVILLE® Smoked Brats
-1 package (16 ounces) bacon, cut into thirds
1). Using a sharp knife, slice 1/4 inch off the stem end of the peppers, discard the stem.
2). Using a small knife or vegetable peeler, remove seeds and spines of the peppers, discard.
3). Dice the sausages into small pieces and stuff the peppers with the sausage.
4). Cover the sausage with a 1/3 strip of bacon and secure with a toothpick.
5). Grill the brat bullets over medium heat until evenly roasted and the bacon is crisp.