Sheboygan Grilled Brats Recipe

Name: Sheboygan Grilled Brats
Prep time: 5 min
Cook time: 47 min
Total time: 52 min
Ingredients: 0.25 cup butter; 2 medium onions, thinly sliced; 3 cloves garlic, chopped; 4 (12 ounce) bottles dark beer; 2 pounds fresh bratwurst; 10 hot dog buns

Cook Time: 47 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

cup butter
2 medium onions, thinly sliced
3 cloves garlic, chopped
4 (12 ounce) bottles dark beer
2 pounds fresh bratwurst
10 hot dog buns

Directions

Preheat your outdoor grill for high heat and lightly oil the grate.
Melt butter in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, for 5 to 10 minutes, until the onions are tender and translucent.
Stir in the chopped garlic and cook for another 2 minutes, stirring to prevent burning.
Pour in the beer and let it simmer on low while the bratwursts cook on the grill.
Grill the bratwursts for 30 to 35 minutes, turning them often to ensure even cooking. Be careful not to puncture the casing.
Once the bratwursts are cooked, remove them from the grill and place them in the beer sauce. Let them simmer in the sauce for an additional 10 to 15 minutes to soak up the flavor.
Serve the bratwursts hot, placing them in the buns and topping with the caramelized onions from the skillet.

Nutrition Facts

Nutrition Facts (per serving)	Amount
Calories	534
Total Fat	33g
Saturated Fat	13g
Cholesterol	79mg
Sodium	1014mg
Total Carbohydrate	31g
Dietary Fiber	1g
Total Sugars	4g
Protein	18g
Vitamin C	2mg
Calcium	99mg
Iron	2mg
Potassium	432mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Sheboygan Grilled Brats

History of Sheboygan Grilled Brats

Sheboygan, Wisconsin, often referred to as the "Bratwurst Capital of the World," has a long and storied tradition of sausage making, particularly bratwurst. The region's immigrant German population brought with them their expertise in sausage crafting, and it quickly became a beloved food of the area. The Sheboygan grilled brat is not just a meal but a way of life. It's a staple at summer cookouts, festivals, and tailgate parties, with its distinctive beer-soaked preparation enhancing the flavor and tenderness of the sausages. The recipe has evolved over the years, but the essence remains unchangedgrilled brats served on soft, hearty rolls with tangy mustard and caramelized onions.

Regional Variations

Sheboygan brats are traditionally made with bratwurst sausages, which are a blend of pork and beef, and are flavored with spices such as nutmeg, ginger, and garlic. What sets Sheboygan apart is the local custom of cooking the brats in a mixture of beer and onions before they are grilled. This preparation infuses the sausages with a rich flavor and keeps them juicy on the grill. In Sheboygan, brats are typically served on "Sheboygan Hard Rolls," a type of bread that has a crusty exterior and a soft interior, which holds up well to the hearty bratwurst and toppings. While the method of cooking brats varies across the U.S., the Sheboygan way of combining beer, onions, and a slow grilling process is unique to the region.

How Sheboygan Grilled Brats Differ from Similar Dishes

While bratwurst is a German dish that is popular across the United States, Sheboygan brats stand out for their specific preparation method. Unlike other grilled sausages that may simply be grilled or pan-fried, Sheboygan brats are first simmered in beer and onions, which imparts a unique flavor to the sausage before it hits the grill. Many other bratwurst recipes skip this step, opting to grill the sausages directly. Additionally, Sheboygan brats are traditionally served on a hard roll rather than a soft hot dog bun, and mustard is the preferred condimentketchup is rarely seen in Sheboygan bratwurst culture.

Where to Find Sheboygan Grilled Brats

While Sheboygan brats are most commonly found in Wisconsin, particularly in Sheboygan County, the recipe has become popular in many parts of the U.S. Bratwurst festivals, such as the annual "Brat Days" held in Sheboygan, celebrate this beloved dish with competitions, cooking demonstrations, and plenty of bratwurst to go around. Outside Wisconsin, Sheboygan brats can often be found in specialty butcher shops or grocery stores, particularly those that cater to a large German-American population. Many online retailers also offer Sheboygan-style brats, along with Sheboygan Hard Rolls, for those looking to recreate the dish at home.

Interesting Facts About Sheboygan Grilled Brats

The town of Sheboygan is home to the famous Johnsonville Bratwurst company, one of the largest producers of bratwurst in the world.
Sheboygan's annual Brat Days festival draws thousands of people from around the world, all eager to experience the local bratwurst and beer culture.
In Sheboygan, it's common to see brats cooked in a beer bath before being grilled, a tradition that helps lock in flavor and moisture.
Bratwurst, including Sheboygan-style brats, are often enjoyed with a cold beer, and the pairing is a point of local pride.
Sheboygan brats are often served in "double brat" form, where two bratwursts are placed in one roll, making for an extra hearty meal.

Conclusion

Sheboygan grilled brats are a quintessential part of Wisconsin's culinary culture. Their unique preparation method, combined with the region's pride in their sausage-making tradition, has made them a favorite among locals and visitors alike. Whether enjoyed at a tailgate, during a summer BBQ, or at a local festival, Sheboygan brats are a delicious and hearty dish that showcases the best of the Midwest's flavors.

FAQ about Sheboygan Grilled Brats Recipe

Leftover brats can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. When reheating, it's best to warm them gently to maintain their texture and juiciness.

Yes, you can use any type of beer you prefer. Dark beers like Guinness or a good lager add a richer flavor, but you can use lighter beers or even non-alcoholic beer if you prefer.

Yes, a grill pan can work as an alternative if you don't have access to an outdoor grill. Just make sure to preheat it properly and cook the brats on medium heat to avoid burning.

Yes, you can prepare the beer and onion sauce ahead of time and refrigerate it. Reheat it on the stove before adding the cooked brats back in.

For an authentic Sheboygan experience, serve the brats on Sheboygan hard rolls. If these are unavailable, use any hearty roll or even a pretzel bun for added flavor.

While simmering the brats in beer before grilling adds flavor and helps keep them juicy, you can grill them directly if you prefer a crisper skin. Just make sure to monitor the heat and cooking time.

The beer and onion sauce can be kept in the refrigerator for up to 3 days. You can also freeze it for up to 3 months, although the texture may change slightly after freezing.

If your brats become overcooked or dry, you can simmer them in the beer and onion sauce for a few minutes to help rehydrate them and add moisture.

Yes, you can use chicken bratwurst as a substitute for pork. The cooking method remains the same, but the flavor and texture may be slightly different.

Comments

Joseph Harris

10/04/2023 05:52:47 PM

Unfortunately, I have never had the opportunity to try Sheboygan bratwurst, so I cannot make a comparison. However, I must say that these brats I grilled were outstanding, bursting with bold and rich flavors. I used Johnsonville brats and cooked them for 8-9 minutes on low heat, turning them a quarter turn each time. The result was perfectly crispy brown brats with a juicy interior. Following the recipe, I used Guinness beer and even added a sprinkle of crushed red pepper flakes for a bit of heat. I also mixed in a generous pat of butter when incorporating the brats into the onion beer sauce. To serve, I put them on toasted pretzel buns that were grilled with butter on the cut side until golden brown. Absolutely delicious!

Mark Campbell

09/04/2023 03:52:59 PM

This is excellent! Just a heads up, cooking brats on high for 30 minutes may result in them being overcooked. Join the crowd and get a taste of the flavors!

Donna Rivera

08/30/2023 07:44:12 PM

I have a different method for preparing my brats that I prefer. I start by boiling them in a mixture of beer, onion, garlic, and seasoning salt, and then I finish them off on the grill. This method helps to enhance the flavor. Since I grew up in Sheboygan, I have always used Johnsonville brats. Even now, living in a different state, I find that Johnsonville brats are the most readily available in my area.

Joseph Lee

04/17/2024 01:17:12 AM

After trying it out, I decided to enhance the flavor by incorporating additional butter and a splash of chicken broth to the beer and onions mix. I proceeded to gently simmer my grilled bratwursts for an extended period of time, and as they simmered, their taste only improved. This unique cooking method was a revelation for me, as I had never experimented with bratwurst like this before. The combination of the bratwursts, the simmered onions and beer sauce, and a touch of mustard resulted in a truly outstanding dish. I found myself sneakily grabbing more bites long after we had finished dinner. Absolutely delicious!

Jennifer Davis

01/05/2025 05:23:47 AM

These brats are the best I've ever made. Having lived in Wisconsin for decades, I've never tasted anything better. I simmered the Guinness and onions for a longer period and cooked the brats for about 30 minutes - absolutely delicious!

Helen Johnson

10/30/2023 06:56:02 PM

Quirky. Our family has been part of the original settlers in Sheboygan. No pre-beer boil with onions for the brats? I would definitely recommend adding that step :) Also, consider putting them back in the pot after they're crispy from the grill. They should be served on brat buns (hard roll brat buns), not hot dog buns. Overall, a great experience! :)

George Cruz

05/01/2024 03:11:05 PM

The cooking time for the brats appears to be excessive, as I monitored the internal temperature and it seemed like they only required half of the suggested time. Additionally, I found the onions to be underwhelming compared to traditional caramelized onions, and they took just as long to prepare.

Laura Smith

10/05/2022 05:11:06 AM

This recipe brought back fond memories of my time living in the northwestern suburbs of Chicago (although I originally hail from Wisconsin). I decided to surprise my husband with a birthday feast featuring delicious brats. Following Penguin's advice, we partially cooked the brats in beer and onions before completing the rest of the recipe. I personally opted not to include broth, but I did sprinkle in some crushed red pepper for an extra kick, and we served them on top-notch rolls. Our neighborhood was filled with fellow Wisconsinites who had also relocated. Now residing north of Philadelphia, our go-to sausages are from Gerome's Sausage Company, though they don't always carry brats. When we do buy brats, we usually pick them up at the local grocery stores, although the quality can vary. I might experiment with using a dark beer next time, as suggested in this recipe. Thanks for the inspiration!

Brian Cruz

06/26/2024 02:26:11 AM

I prepared these for an Oktoberfest celebration and they were a huge hit! They were absolutely delicious, and I can't wait to make them again this October!

Nancy Carter

10/08/2023 04:13:45 PM

Review rewritten: My brother, who was convinced that boiling brats in beer was the only way to grill them, declared these to be the best brats ever! As sons of a former Green Bay Packer who have tailgated at Lambeau Field, we had a heated discussion, but it was clear that FBFitz's brats emerged victorious. They have become a must-have at our family gatherings, and even our friends have been won over by them. I recommend serving them on grilled Chef John's hot dog buns (found on this site) and witnessing the delight on your guests' faces.

Heather Jackson

10/07/2022 11:23:33 AM

I used Great Lakes Eliot Ness for the beer. It was okay, my husband liked it more than I did. The next day, it seemed too bitter for my taste, but he still thought it was good.

Joseph Williams

02/06/2025 01:52:02 PM

It bothers me when people criticize others for using condiments like ketchup, often labeling it as a sin or taboo. It's your taste buds, so do what you like. I enjoy eating brats with or without ketchup, sometimes having one of each.

Cook Time: 10 minutes