Best 3 Wisconsin Beer Brats Recipes
In the heart of America's Dairyland, Wisconsin, there's a culinary tradition that has captivated taste buds for generations: Wisconsin Beer Brats. These succulent sausages, simmered in a flavorful bath of beer, onions, and spices, embody the essence of Wisconsin's rich brewing heritage. Our article presents a delectable journey into the world of Wisconsin Beer Brats, offering a diverse collection of recipes that cater to every palate. From classic preparations to unique twists, our recipes showcase the versatility and sheer deliciousness of this iconic dish. Whether you're a seasoned grill master or a home cook seeking a taste of Wisconsin charm, our guide will lead you on a culinary adventure that promises to satisfy your cravings and leave you yearning for more.
Check out the recipes below so you can choose the best recipe for yourself!
WISCONSIN BEER BRATS
For these brawny dogs, bratwursts are simmered in a mixture of beer with sweet onions, caraway seeds, and a spoonful of sugar, then charred on the grill. If you're going full-on, the onions are strained and sauteed in a skillet on the grill until golden, then mixed with sauerkraut. You'll be booed out of Wisconsin if you bring soft potato buns to the party -- for a true cheesehead, only a sturdy hoagie roll will do.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar; cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.
- Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve; discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut; cook 1 minute more.
- Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
- Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.
ON WISCONSIN BEER BRATS
Having company over to watch the big game? This is a delicious, macho, and easy recipe for all sporting fans and tailgaters alike. These juicy bratwursts melt in your mouth and are even better when washed down with an ice-cold beer. Prepare in the morning and they will be ready for any afternoon game time.
Provided by Dgoodcookr
Categories Meat and Poultry Recipes Pork Sausage
Time 5h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
- Serve bratwurst on buns with onions and top with your favorite condiments.
Nutrition Facts : Calories 730.5 calories, Carbohydrate 50.9 g, Cholesterol 106.5 mg, Fat 45.5 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 17.8 g, Sodium 1524.4 mg, Sugar 7.8 g
MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE
These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups.
Provided by Always in the kitch
Categories Pork
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Place brats in large saucepan and cover with 4 cans of beer.
- Bring to boil.
- Lower temperature and simmer for 10 minutes.
- Meanwhile saute sliced onions in olive oil or margarine.
- Cover and cook slow, turning onions often till tender.
- Do not caramelize.
- Drain bratwurst and place on hot grill.
- Gas or charcoal.
- Brown evenly on all sides.
- Watch closely.
- The sausage fat can cause flare-ups.
- Remove from grill, when browned.
- Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
- Refrigerate, until one hour before eating.
- Reheat slowly for an hour.
- If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.
Tips:
- Choose high-quality brats: Look for brats that are made with fresh, high-quality pork and have a good meat-to-fat ratio. Avoid brats that are too lean or have a lot of gristle.
- Use a good beer: The type of beer you use will affect the flavor of the brats. For a classic Wisconsin flavor, use a light lager or pilsner. If you want a more complex flavor, try using a darker beer like an amber or stout.
- Simmer the brats in the beer: Simmering the brats in the beer infuses them with flavor and helps to keep them moist. Be sure to simmer the brats over low heat so that they don't overcook.
- Grill the brats: Grilling the brats gives them a nice smoky flavor and helps to caramelize the outside. If you don't have a grill, you can also pan-fry the brats.
- Serve the brats with your favorite toppings: Classic toppings for beer brats include sauerkraut, mustard, and onions. You can also get creative and try other toppings like grilled peppers and onions, bacon, or cheese.
Conclusion:
Wisconsin beer brats are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're grilling them up for a backyard party or serving them at a tailgate, these brats are sure to be a hit. So next time you're looking for a tasty and satisfying meal, give Wisconsin beer brats a try.
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