The Story

Not much of a story really. I was first introduced to this recipe by a longtime friend and very early Quad supporter, David Hesse, a Wisconsin native. These brats were love at first bite.

The need to include a brat recipe was reinforced when Eric Fenzl, also a Milwaukee native, came on board as our engineer.

Servings: 6


  • 12 Fresh Brats

  • 12 Crusty Small Sub Rolls,

    Sliced & Buttered

  • 2 Large Yellow Onions

    (1 Quartered, 1 Chopped)

  • 2 Bottles of Beer

    (Schlitz, the beer that made

    Milwaukee famous)

Accompaniment & Sides

Great with a nice German coleslaw or hot German potato salad. Although Herr Hesse would disagree, I would serve Warsteiner Pilsner with the brats.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place. Do not use the dome.



  • 3 hours before you’re ready to serve, place the fresh brats in a sauce pan.

  • Combine enough beer and water to cover brats in 2 inches of the mixture, then add the quartered onion to the pan with the brats.

  • Bring brats to a slight simmer for about 3 hours. Place simmered brats from the sauce pan directly to the Quad grill.

  • Grill the brats for 2-3 minutes, or until they have a nice char.

  • Place the buttered sub rolls face down on the Quad grill and lightly toast.

  • Serve the brat on a toasted roll.


  • Assorted mustards, chopped onions, jalapeños, relish, and ketchup.