Grilled Brats, Sheboygan Style |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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) |
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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