Go Back
+ servings

Foil Packet Whiskey Brats

foil wrapped
Course Main Course, sandwich
Cuisine American, Camping
Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Servings 6
Calories 628kcal


For the Foil Packet Brats

  • 1.5 lbs Pork Brats
  • 16 oz Sauerkraut
  • 1 tablespoon Thyme
  • 1 teaspoon Black pepper, coarsely ground
  • 1 tablespoon Whiskey

For the Gouda Cheese Sauce

  • 2 tablespoon Butter
  • 2 tablespoon Flour
  • 1 tablespoon whiskey
  • 1 tablespoon GirlCarnivore Ooomami Powder
  • 1 teaspoon Thyme
  • ½ teaspoon Black pepper coarsely ground
  • ½ cup Half and Half
  • 8 oz Whiskey Infused Gouda Cheese shredded

to Assemble

  • Buns
  • ½ cup Apple Crisps


Assemble the brats

  • Arrange a large sheet of of aluminum foil on a clean work surface.
  • Allow the sauerkraut to drain, reserving ½ cup of liquid.
    16 oz Sauerkraut
  • Arrange the sauerkraut onto the center of the foil.
  • Nestle the brats in a row atop the sauerkraut.
    1.5 lbs Pork Brats
  • Add the thyme and black pepper.
    1 tablespoon Thyme, 1 tsp
  • Add the whiskey over the sauerkraut to prevent it spilling everywhere and add in the reserved liquid.
    1 tablespoon Whiskey
  • Starting with a long edge, fold over the brats and repeat on the other edge.
  • Fold the edges up, pinching and sealing in but allowing the top fold to vent to allow steam to escape.


  • Make a 2-zone fire for indirect heat and allow it to preheat until the coals are ashen over and holding an even heat.
  • Place the foil packet on the cooler side of the grilling grate.
  • Allow the brats to simmer in the foil packet, rotating every 20 minutes to avoid burning, for up to 1 hour, until cooked through. The brats should temp at 165F internally per USDA guidelines.

Make the Gouda Whiskey Cheese Sauce

  • In a saucepan over medium-low heat, melt the butter.
    2 tablespoon Butter
  • Whisk in the flour and stir to cook.
    2 tablespoon Flour
  • As the flour and butter come together to form a paste, add in the whiskey and continue to stir until a paste like texture forms.
    1 tablespoon whiskey
  • Add the umami powder, thyme and pepper and stir to combine.
    1 tablespoon GirlCarnivore Ooomami Powder, 1 teaspoon Thyme, ½ teaspoon Black pepper
  • Working slowly to avoid clumps, whisk in the half and half.
    ½ cup Half and Half
  • Once the sauce has thickened, about 3 to 5 minutes, add the cheese a little at a time, stirring until completely incorporated.
    8 oz Whiskey Infused Gouda Cheese

Assemble the Sandwiches

  • Once the brats are cooked through, allow the packet to cool for 5 minutes before opening.
  • Arrange the buns on a clean work surface and divide the sauerkraut evenly between then.
  • Slice the brats and netsle the slices in equal portions over the sauerkraut.
  • Top with a drizzle of the cheese sauce.
  • Garnish with the apple chrisps, fresh thyme and ground black pepper to serve.
    ½ cup Apple Crisps


To add a little color to the brats once they are cooked, and right before you're ready to eat them, toss them onto the grill. Allow them to brown just a bit, rotating as needed. 
Make sure to use heavy-duty foil to prevent any tears or double wrap standard foil. 
Use sub rolls or deli rolls for this recipe. Hot dog buns won't hold up to the filling.


Serving: 1g | Calories: 628kcal | Carbohydrates: 15g | Protein: 27g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1817mg | Potassium: 645mg | Fiber: 3g | Sugar: 6g | Vitamin A: 494IU | Vitamin C: 14mg | Calcium: 350mg | Iron: 2mg