Wisconsin Bratwurst
These Wisconsin brats are absolutely delicious! This method represents the quintessential way to prepare bratwurst in Wisconsin. If you have access to fresh bratwurst from a quality sausage shop, it's highly recommended – the additional cost is well worth it. Serve them on hearty hoagie rolls, never on hot dog buns, and be sure to use stone-ground brown mustard for that essential flavor. If you prefer, you can also add warm sauerkraut and ketchup to complete the experience. Enjoy your meal!
Ingredients
- 2 pounds fresh bratwurst sausages
- 6 (12 fluid ounce) cans or bottles beer
- 2 onions, thinly sliced
- 1 cup butter
- 1 ½ teaspoons ground black pepper
- 10 hoagie rolls
Instructions
- Prick bratwurst with a fork to prevent them from exploding as they cook; place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.
Notes
Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.
Nutrition
Calories: 558kcalCarbohydrates: 10gProtein: 14gFat: 45gSaturated Fat: 21gCholesterol: 116mgSodium: 908mgPotassium: 383mg
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