April 11, 2014

Recipe - Wisconsin Brats

Having lived in Indiana for 20 years we had plenty of time to become proper Hoosiers.  That means we learned:  how to build and sustain a bonfire and throw a Bonfire event; how to play euchre; and how to eat and finally, cook brats.  Interestingly, after years of eating brats (bratwurst sausages) at the various Indiana homes of friends, when I finally attempted to find the perfect brat recipe for myself (for the 4th of July, 2010) I ended up in Wisconsin.

The Bratwurst Pages is worth a visit not only for the recipes but the bratwurst lore as well.  If you're a rule follower you will need to study the site well before beginning your preparations because apparently the rules of the bratwurst must not be broken!

Simmering brats in beer.

Wisconsin Brats


10 uncooked bratwurst sausages
2 or 3 cans of beer
1 large onion, cut into chunks
10 brat buns
condiments:  brown mustard, ketchup, chopped onion, holding sauce


1.  Prepare coals for grilling.
2.  Put beer, brats and onion in dutch oven or stockpot.
3.  Add water to cover.
4.  Bring to a simmer.  This means heat the pot until steam begins to rise off the top.  Closely watch your liquid now because you want to maintain a simmer but NEVER let it boil.  Boiling will split the casings, which allows fat to leak and cause grill flare-ups.
5.  Simmer for 20 minutes.  Remove from pot and discard the beer and onions.
6.  When coals are ready (you should be able to hold your hand palm-down, 2 inches above the grate, for 4-5 seconds) place brats on the grill 7 - 9 inches above the coals.
7.  To prevent flare-ups handle the brats gently.  Use tongs to turn them often until they're golden brown on all sides, about 10-15 minutes.  Cover grill between turns.
8.  Serve on buns with condiments and beer.

We serve our brats with navy beans and pepper.  Beaver adds ketchup too.

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