Sheboygan Grilled Brats

Sheboygan Grilled Brats

60
PBFITZ 5

"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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Ingredients

52 m servings 534 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 534 kcal
  • 27%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. 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.
  3. 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.

Reviews

60
  1. 79 Ratings

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Most helpful positive review

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 se...

Most helpful critical review

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!!!

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 se...

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...

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 ...

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 Lei...

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...

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!!!

Tried this recipe and loved it in every way. We do it just a tad differently and it tastes just as good. Parboiled the brats in water and beer, then grilled them. Put the onions (four large o...

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.

Kinda obvious--is it even legal to cook brats any other way? :) Great.