Sheboygan Grilled Brats
During my childhood on a Sheboygan lakeside, this was the traditional method employed by the local German community to grill their brats. We consistently paired them with classic, crusty rolls. The brats truly shine as they improve while simmering in the beer sauce. On rare special occasions, I opt for a non-German, albeit pricier, choice – Guinness Irish Stout. In our household, we savor them with a combination of ketchup, mustard, and the caramelized onions from the brat sauce.
Ingredients
- ¼ cup butter
- 2 medium onions, thinly sliced
- 3 cloves garlic, chopped
- 4 (12 ounce) bottles dark beer
- 2 pounds fresh bratwurst
- 10 hot dog buns
Instructions
- Preheat an outdoor grill for high heat and lightly oil grate.
- Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
- Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.
Notes
Please note the differences in serving size and cook times when using the magazine version of this recipe.
Nutrition
Calories: 534kcalCarbohydrates: 31gProtein: 18gFat: 33gSaturated Fat: 13gCholesterol: 79mgSodium: 1014mgPotassium: 432mgFiber: 1gSugar: 4gVitamin C: 2mgCalcium: 99mgIron: 2mg
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