Recipe by PBFITZ
"Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce."
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onions, thinly sliced
4 (12 ounce) bottles
hot dog buns
Just like I remember it from growing up in Sheboygan County! Although I now live in Lancaster, PA, I still only GRILL my brats, often serve them soaked in beer and ALWAYS insist that they are served on hard rolls. Everyone who has tried them loves them.
A couple of additional comments: If they are available in your area, choose only JOHNSONVILLE Brats... a product of Johnsonville in Sheboygan County, Wisconsin. Every serious brat connoisseur knows that no other brand compares. :)
Also, a slow cooker or crock pot works great for keeping the brats warm until serving time. When the brats come of the grill, throw them into the slow cooker beer and onion bath until the rest of the food is ready. Enjoy!
If one is in the Midwest or in Germnay, one NEVER EVER puts ketchup on bratwurst. It is considered a mortal sin to put ketchup on bratwurst in Germany!!!
Now, these were some GOOD brats. There was another recipe I had tried from this site, but my Wisconsin born 'n bred hubby liked this one better. We used harder rolls than hot dog buns, and twice the onions. Sure didn't need ketchup or mustard. This is one I was told to file AT ONCE! Thank you, PBFITZ!
AMAZING!!! My bofriend and his little sis (both born and raised in Sheboygan, WI) absolutly loved it! After I grilled the brats for 30 mim. (until the skin was very crispy), I put them in crock pot and covered with beer sauce! It doesn't really matter how long you keep them in crock pot. They only get bettter with time! Thanks for sharing PBFITZ!!
Proof there is more than one way to cook a brat! Our family has always done a low and slow simmer in beer and onions first - usually whatever is on hand mixed with at least one bottle of a Leinenkugel dark , then grill and then toss them back in the beer bath if we are cooking a lot of them. The bun is crucial - a Sheboygan Hard Roll is the ONLY way to eat these - and generously buttered! A good stone ground mustard - NEVER ketchup, and Johnsonville, Meisfelds or Sheboygan Bratwurst Company (they will ship brats AND hardrolls across the US) are the top three. Cold beer and potato salad, Milwaukee Dill's, and a Packer game will make it even more authentic :)
Being a born and raised Sheboyganite, I was raised on brats (double brat) that is. A brat always has a companion in a semmel roll; hard roll made in Sheboygan and still made locally. I no longer eat brats (too high in cholesterol and family history of colon cancer) but my family enjoys them all year long-grilled outdoors even in a snowstorm. We have many wonderful brat makers in Sheboygan county but one of the finer ones is Miesfeld's-has recieved many awards. Johnsonville is for out-of-towners-really don't know what a GOOD brat is. Always add beer and sliced onions to the cooked brats. ENJOY!
Kinda obvious--is it even legal to cook brats any other way? :) Great.
This is a very good recipe,I just dont understand the rants about the johnsonvilles there are many local meatmarkets who make far tastier brats than johnsonville I only use them as a last resort.
* Percent Daily Values are based on a 2,000 calorie diet.
Sheboygan Grilled Brats
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 297
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