Wisconsin Brats recipe

Sounds like a great lazy afternoon or an easy eggfest cook. Thanks Anne

OK, you're going to finally cook and I'm gonna miss it! :woohoo: -RP

Might be worth the airfare Randy

Hey Anne remember, no pic's means ,,,, :evil: well you know :laugh: :laugh:

If I may impart my process...as a native of Sheboygan, WI the Bratwurst Capital of the Known World! (now transplanted to Florida, though), this is the proper method for preparing the Wunder Sausage!

I MUCH prefer to slow cook the brats as they gain more beerful goodness that way. I'll do mine as much as 2-3 hours on low heat, I also prefer to use a nice lager, added to that are big chunks of white or yellow onion, garlic and other seasonings. I also like to strain my kraut at this time and get it warming as well.

Step One:
Add a thin layer of Yellow, White and Purple Onions and Shallots. Now add your bratwurst in a single layer over the onions.

Step Two:
Add you liquid base. In this case, this is one bottle of Leinenkugal Beer, and a Top Secret liquid marinade. Your bratwurst should be covered up about half way.

Step Three:
Spread a generous portion of prepared horseradish (NOT the cream junk), S/P to taste or season salt, chopped garlic, and another layer of your onions. Add a dosing of Worcestershire over the top and let sit coverd and NO HEAT for 1-2 hours.

Here's what it should look like:


Step Four: Add Beers to cover sausages completely, SLOW cook, 4-5 hours on mid-low heat. When it reaches a boil, bring slightly back.


Step Five: Strain out beer, and add remaining solids to your transport tray. Add beer to cover, and aid in cooling. Refrigerate over night.

Day of serving, transport to final location, and place on stove/egg to warm slowly. Add to egg to brown to texture you prefer, and serve. Add brats not immediately eaten to the warmed beer "hot tub" and allow to live there until someone eats!

Serve on a Kaiser Roll, with RAW onions, Sour kraut, and Mustard. This is the purest way to enjoy. Please enjoy with a cold, high quality beer.

Now...the CORRECT way to serve a brat:
Brats are served on a ROLL, dressed with condiments, and accompanied by classic side dishes. There are rules to be followed, and if you break them in the presence of a Wisconsin bratwurst connoisseur, you will be considered a culinary pissant.

Acceptable Condiments:
- Mustard
- Kraut
- CHOPPED onions
- Horseradish (pure cut, not the cream sauce for Prime Rib)
- Butter (not margarine)

Rule #1: Do not serve bratwurst on a hot dog bun! Brats are eaten on a brat roll, or in Sheboygan, on a Sheboygan hard roll, which is based on a Bavarian semmel roll. Brat rolls resemble hot dog buns, but are larger and more substantial and chewy, and are designed to hold a single brat (not acceptable to me, but I add here to allow you to choose. Sheboygan hard rolls are moderate-sized round buns, suited to the Sheboygan-style double-brat sandwich. In Sheboygan, most folks put two brats on a round roll (acceptable substitute, Kaiser Roll). In the rest of Wisconsin, they put one brat on a brat bun. Both types have a golden brown surface and are substantial enough to hold onto the brats, condiments. For those of you who live outside Wisconsin, it can be nearly impossible to find a proper brat bun or Sheboygan hard roll, so you'll have to take matters into your own hands.

Rule #2: Do not put yellow mustard on a brat! It is an abomination. The classic mustard for brats is a brown Wisconsin German-style Dusseldorf, medium to dark in color and pungency, slightly sweet-sour and sometimes flavored with herbs. Dijon is also nice.

Rule #3: NEVER EVER put ketchup or other tomato based product on a brat. Doing so may result in being hung by one's toenails and pummeled into an altered state of consciousness with a wet catfish.

Acceptable Side Dishes to server with your brats:
- GERMAN potato salad (if you eat that mayonnaise based junk, see punishment for using ketchup)
- Baked Beans
- Deviled Eggs
- Vinegar based Slaw (see prior note on mayonnaise use)
- Quality Potato Chips

Thank you for following the rules. Enjoy. Trust me, you'll thank me later.

I'm not tough on you just trying to help you get over the confidence hump. You and Del did great in Ocala (I was right beside you and I have pics to prove it :P ) Also I hope to get that grate shipped out next week.

That looks really, really good. I'd try it.....but I don't want to get into trouble!

Oh, I like this one. Bratwurst orthodoxy, in a nutshell. Thanks a million, Mojo.

Howdy. For starters, as per his post: hung, pummeled, punished for using ketchup, etc. It was a feeble attempt at humor, I just didn't know how feeble....

Okay I gotta save this one! Love the post.

It's settled...Orthodox Cheesehead Brats for Father's Day. We will bow five times toward Wisconsin tomorrow and chant "There is no brat but Sheboygan, and Mojo is its prophet!!"

As a Sheboyganite I feel compelled to chime in to this thread with my two cents' worth.
Never cut a brat in half with a knife. That's what your incisors are for!!
My successful recipe has earned raves for years, and follows. I learned this very early on in my marriage when we were expecting about 12 people for dinner:
Pop a home brew and fire up the grill, allowing coals to turn grey. Place two dozen brats on the grill(I used a Weber) and cover. Pop another brew, forgetting to check on the status of the brats. Get involved in political discussion regarding whether or not we should invade Red China while brats turn to complete cinders. Announce entree "problem" to spouse, offer to cut up some vegetables or go for more beer. Retreat to basement where homebrew is stored. Make provision for sleepover at a friend's house. Wait for inevitable proclamation from spouse: "You are not a patient man and from now on I'm going to cook the brats in this house!!" (the proclamation was issued after guests departed). I now drink beer in the shade while my spouse cooks the brats, and I think this was the way it was meant to be. Works for me and has done so for the last 35 years.