Prep 10 mins
Cook 30 mins
I have never been to Sheboygan, Wisconsin but I am told it is refered to as the "Wurst City in the World". Bratwurst was brought to America by German immigrants. There is disagreement even among Wisconsinites re: the "only" way to cook brats. Here is one way that my husband tried out on us. I loved it and decided to post this recipe.
- 4 fresh bratwursts
- 1 (12 ounce) bottle beer (do not use light beer)
- softened butter
- 4 bratwurst rolls or 4 crusty rolls or 4 hot dog buns
- German mustard (or whatever mustard you prefer) or dijon-style mustard (or whatever mustard you prefer)
- chopped fresh onion
- pickle, sliced
- sauerkraut (optional)
- Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
- Add beer and bring to a boil over medium heat.
- Let simmer for 15-20 minutes.
- Drain bratwurst; place on a prepared grill over medium-high heat.
- Grill for about 10 minutes or until well browned.
- Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
- Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
- Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.
This is the perfect method for cooking brats, from a born and bred Wisconsinite! The only way we cook them! We don't butter our rolls however.....the brats offer enough fat as they are! You will never be disappointed with a dry bratwurst if you use this method!