Wisconsin-Style Bratwurst

BY MICHELLE MCGLINN

Sure, bratwursts are delicious when dropped onto a fiery grill and stuffed into buns, but they’re even better when beer-soaked and piled high with beer-boiled onions and freshly cracked pepper. This is the blueprint for Wisconsin tailgate parties: Easy to make and eat and using ingredients you already have on hand, almost any Brewers fan has enjoyed this parking lot delicacy.

Gather your Wisconsin-style bratwurst ingredients

Boil the brats and onions

On the grill (or on the stovetop over medium-high heat), fill up a cast-iron skillet with brats, sliced onions, and beer. Put the skillet over indirect heat, or where the burners are on low. Crank the other burners to high to raise the heat of the grill and close the lid. Try not to peek at the brats too often — opening the lid allows heat to escape, and bringing the beer to a boil takes some time. Boil until the brats are nearly cooked through, about 145-150 F. The brats will be a dull gray color, and the onions will be very soft.

Sear the brats

Give the now-gray brats some color by charring the sausages over direct heat. Turn the burners down slightly and transfer the bratwursts to the grill grates, brushing off any onions stuck on the meat to avoid flare ups. Grill until deeply browned and at least 160 F, rotating often to brown each side. For a crispy, smoky exterior, char slightly longer, but avoid burning completely.

Serve the brats with onions

The boiled onions aren’t just for show — they get piled on top of the brats for a delicious topping. Sprinkle with cracked black pepper for extra flavor and salt if needed. Serve the brats as-is or sandwiched between sturdy hot dog buns; you can find large, dense buns specifically made for bratwurst in most grocery stores.

While beer brats aren’t outfitted as generously as their hot dog cousins, you can still add more classic toppings for a loaded brat. Try spicy brown mustard or grain mustard for a Germanic kick of heat, or seek out stadium mustard for an East coast variation. If you love sweet-acidic toppings like pickle relish or tomatoes, try swapping these classics for sauerkraut on your bratwurst. Love ketchup on your dogs? No one’s stopping you in this north-of-Chicago recipe!

Ingredients
5 bratwurst sausages
2 (16-ounce) cans light beer
1 large onion, thinly sliced
1 tablespoon black pepper
Optional Ingredients
salt, to taste
buns, for serving
Directions
Boil the sausages and onions. If boiling on the grill, heat the grill with two burners on high and two burners on low. Place the sausages and onions in a cast-iron skillet and cover with beer. Put the skillet over the indirect heat and cover the grill. Bring to a boil, then boil until onions are softened and sausages are cooked nearly through, about 20 minutes total.
Once sausages are cooked nearly through, use tongs to move the sausages onto direct heat, turning the burners down if needed. Cook, rotating often, until charred on each side.
Remove sausages from grill. Top with boiled onions and sprinkle with black pepper.
Serve in buns, if desired.