Wisconsin Bratwurst – The Pride of the Midwest
Wisconsin Bratwurst combines juicy pork, savory spices, and smoky flavors to create an irresistible dish that defines Midwestern cuisine. Traditionally simmered in beer and onions before being grilled, this sausage captures the perfect balance of tenderness and flavor. It’s a must-try for any meat lover or anyone wanting a taste of Wisconsin’s proud culinary legacy.
Ingredients
- 6 fresh bratwurst sausages
- 2 large onions, thinly sliced
- 3 cups beer (lager or ale)
- 2 tbsp butter
- 1 tbsp olive oil
- 6 brat buns or sandwich rolls
- 1 tsp black pepper
- ½ tsp salt
- Optional toppings: sauerkraut, mustard, or grilled peppers
Instructions
- In a large skillet, melt butter and olive oil over medium heat. Add sliced onions and sauté until golden brown.
- Pour in beer and bring to a gentle simmer.
- Add the bratwursts and simmer uncovered for 15–20 minutes, turning occasionally.
- Remove brats from the skillet and transfer them to a preheated grill.
- Grill for 8–10 minutes, turning often, until evenly browned with grill marks.
- Serve brats in buns, topped with onions, mustard, or sauerkraut.
Notes
- Choose a light lager or amber beer for the best flavour infusion.
- Avoid boiling brats too hard—it can cause the casing to split.
- For alcohol-free versions, use chicken broth instead of beer.
- Rest brats for 5 minutes after grilling for juicier texture.
- Serve with classic Wisconsin sides like potato salad or coleslaw.