Store-Bought Hot Brats

If you don’t want to grind and stuff your own sausage, you can start with a store- bought variety and still add an abundance of smoky, barbecue taste. Around the barbecue cook-off circuit, nationally distributed Johnsonville bratwurst from Sheboygan, Wisconsin, is a popular choice. Personally, we prefer brats with more spice—nutmeg, coriander, ginger, or caraway—though they are a little harder to find.