Memorial Day: Brats the Wisconsin Way
/Ah, bratwurst. There is no state in the country where the brat is more beloved than Wisconsin.
There are brat feeds throughout the state on any given weekend in the summer months. Non-profit groups know their community members are more than willing to buy a brat for a good cause. I've participated in more than a few of those fundraisers through the years. They always seem to draw a crowd.
Grills all over the state will be filled with brats this weekend for Memorial Day picnics and graduations, too. Wisconsin residents take great pride in knowing how to make the famous beer brat.
Here's my version. Let's get grilling!
Wisconsin Beer Brat Recipe
2 packages bratwurst (usually 5 brats per package)
3 cans of beer (a pilsner works just fine)
1/4 cup butter
2 large onions, sliced (shortcut: use 1 package of onion soup mix)
Package of brat buns
Bring the beer, butter and onions to a boil in a stock pot. Reduce heat to a simmer and add the brats. Simmer (do not boil) for 20 minutes. (Note: If you are cooking large quantities, the brats can rest in the simmering liquid longer if necessary.)
Remove brats from liquid. Place on the grill and brown. Serve on brat buns with sauerkraut, chopped onions and mustard. You can also reserve the onions from the cooking liquid, keep them warm and serve as a topping.
Brats For A Crowd
You can easily multiple the recipe for large gatherings. For convenience, use a crockpot or roaster oven to simmer the brats in the beer and onions before grilling. Bring up to a boil and then set on low to avoid overcooking.
To hold them after they are grilled, have a second crockpot or roaster oven ready to keep them warm. For additional flavor, add more beer and onions to the second roaster, cook until the liquid reaches 140 degrees, and place the brats in the warming liquid. Serve and enjoy.
Not feeling like making them yourself? Consider a trip to Madison for the ultimate brat experience, Brat Fest.
Have a great Memorial Day!
