Grilled Brats, Sheboygan Style

READY IN: 40mins
Recipe by ratherbeswimmin

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.

Top Review by Michelle S.

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!

Ingredients Nutrition

Directions

  1. Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
  2. Add beer and bring to a boil over medium heat.
  3. Let simmer for 15-20 minutes.
  4. Drain bratwurst; place on a prepared grill over medium-high heat.
  5. Grill for about 10 minutes or until well browned.
  6. Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
  7. Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
  8. Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.

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