Sheboygan-Style Beer-Soaked "Brats"
Classic Wisconsin-style bratwurst simmered in beer and mustard, then grilled to perfection with onions. Served on buttered hard rolls with grilled onions, pickles, and Bavarian mustard for an authentic beer garden experience.
Ingredients
- •4 cups beer (not dark)
- •¼ cup Bavarian mustard
- •2 tablespoons ketchup
- •4 whole large onions
- •12 whole uncooked bratwursts
- •6 whole hard rolls
- •1 cup sliced dill pickles
- •¼ cup Bavarian mustard
Cooking Instructions
- 1.
In a large deep heavy skillet stir together beer, mustard, and ketchup.
2 min
- 2.
Cut 1 onion into thick slices and add to beer mixture.
3 min
- 3.
Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
20 min
- 4.
Prepare gill.
5 min
- 5.
Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
5 min
- 6.
Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
5 min
- 7.
Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
3 min
- 8.
Top brats with grilled onions, pickles, and mustard.
2 min
