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Recipe calls for Bunnahabhain 12 year old. Click here for tasting notes.








"Bunna-Brats":  Whisky Infused Bratwurst 


These sausages will have everyone asking "What's the secret ingredient".  Make this easy recipe ahead, then just reheat for your next cookout. 



6 Bratwurst  (We used Johnsonville Brats)


1 + 1/2 large onions - sliced thickly

Butter for browning

3/4 Cup water

3/4 Cup Bunnahabhain scotch + splashes


Favorite barbecue sauce as condiment






Prick the bratwurst gently with a fork, a couple of times on each side. Brown sausages on all sides and set aside.


Slice onions in thick slices and brown in a deep pan.  When onions have just turned golden, add the bratwurst to the pan.  Pull most of the onions to the top of the brats.  Slowly add the water.  Add the Bunnahabhain scotch and cover pan. Simmer on medium heat for 2 hours.    


Turn brats to a different side every half hour pulling the onions on top of the sausage.  When the bratwurst are done the sauce should be the thickness of a glaze.  If it is still too liquidy, increase the heat for a few minutes to reduce it down. 


Serve immediately.  If you are planning to reheat, cut your cooking time by 20 minutes.


For a tasty condiment alternative to ketchup, add a few splashes of whisky to your favorite barbecue sauce in a small pan and stir over high heat to reduce the liquid to a proper consistency.



Original Sip Smoke Savor recipe - Please contact us if you wish to reprint or use this recipe.


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