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Johnsonville Brat Boats

Johnsonville Brat Boats

Johnsonville Brats have been a part of my family life since I can remember.

I’ve talked a lot about on this blog about my love and loyalty to Johnsonville. I’ve personally met many folks who work at the company and I can tell you that they’re good people who make an exceptional product.

Not only do the brats taste delicious, but because they are Johnsonville brats, I know they’re made right here in the USA, by 1800 of their US-based workers.

Johnsonville also has some Firecracker Brats out now that are only here for a limited time, so be sure to head to your local grocery store and pick some up for your cookout. I’m told they taste delicious and have just the right amount of kick. My local store didn’t have some but my mom picked some up so we’ll be making some of those on the 4th, too!

These brat boats wouldn’t be the same unless I use Johnsonville. They’re super simple to make – just cut a slit down the center, fill with your favorite ingredients and grill them up! You don’t even need a recipe.

(This recipe is great for keto! Just skip the bun and you’re good to go.)

First, I give them a slit down the middle and form a “boat”, taking care to keep the sausage as evenly thick as possible:

Johnsonville Brat Boats

Next, I add some cheese…ALWAYS cheese:

Johnsonville Brat Boats

Then I’ll dice some of our favorite ingredients. I make sure they’re very small so I can close the brats back up later (in this case, I didn’t close them up entirely but it’s easy do with a couple toothpicks. Or bacon. ALWAYS bacon!):

Johnsonville Brat Boats
Johnsonville Brat Boats

Then I just toss them on a hot grill and close the cover for about five minutes. So simple!

Johnsonville Brat Boats

If you don’t “close” them, your end result will be flatter. I prefer them this way, but I also love them wrapped in bacon (they’ll take a bit longer to cook so I suggest par-cooking the bacon before wrapping). Or just pop a couple toothpicks through the top.

Now that we got the brat boats out of the way, I want to share a television event with you that I’m really looking forward to! It’s a family-friendly tournament that has all of the drama and suspense of a major sporting event – how fun is that??

The American Cornhole League’s Pro Invitational event at Coney Island, sponsored by Johnsonville, is airing on ESPN2 from 1:00 – 3:00 p.m. ET on July 4.

Our family plays cornhole when we get together. My parents have one in their backyard and it’s so fun to team up and have some laughs! Fun for the adults, fun for the kids.

So when I saw that Johnsonville is sponsoring such a great event, I immediately told my family about it. We’ll all be watching together on the 4th of July!

To get you pumped up for the event, check out some of the action in this video!

If you live in the area, the event is free, open to the public and begins at 10 a.m. ET at Coney Island’s MCU Park (1904 Surf Ave, Brooklyn, NY). If you can’t make it in person, be sure to tune in and watch the action live on ESPN2 from 1:00 – 3:00 p.m.

July Fourth is the perfect time to gather the family and do some of your favorite outdoor activities: fire up the grill, watch some fireworks and play some backyard games – like cornhole. You’ll love these brat boats, so make sure to add them to your menu!

Johnsonville Brat Boats

Brat Boats

Yield: 5 brats
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 1 package Johnsonville Brats
  • 3 oz cheddar cheese, , sliced
  • assorted minced toppings,, such as onion, jalapeno, bell pepper, poblano pepper, corn, etc.


  1. Cut a slit in the top of each brat. Form each brat into a "boat" (see pictures). Add cheese, then assorted toppings.
  2. You can cook them as-is for a "flat" brat, or fold them up and secure with toothpicks. You can also wrap them in bacon to keep them together. 
  3. Place on a hot grill and close the top. Grill for about 5 minutes or until cooked through.

This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.

Kristy Bernardo
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