Foil Packet Whiskey Brats

These easy foil-wrapped brats are the perfect way to cook hearty brats nestled over a bed of sauerkraut and whiskey before stuffing it all into buns and topping it with a rich gouda cheese sauce.

This recipe takes make-ahead campfire meals or tailgating to a whole new gourmet level. But, promise, it’s effortless to make!


- Pork Brats - Sauerkraut - Thyme  - Black pepper - Whiskey - Butter - Flour - Buns


Assemble the brats

Start by arranging your foil out in a large clean sheet and filling the center with the sauerkraut to nestle the brats into.

Place the brats on top of the sauerkraut and the thyme, black pepper, and whiskey.

Make sure to use heavy-duty aluminum foil for this recipe or double wrap the foil to prevent tearing or holes.

Make the Gouda Whiskey Cheese Sauce

Start by melting the butter and whisking in the flour to make the base of your roux.

Next, add in the whiskey and allow the roux to cook, forming a paste-like texture before adding in the Ooomami powder.

Then, whisk in the half and half. Consistent whisking and a slow pour help to avoid any clumps. Add the thyme and black pepper.

Finally, whisk in the cheese until it’s melted through and smooth all the way through.

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