Sheboygan, Wisconsin, is famous for its bratwurst, and there’s nothing quite like a Sheboygan-style grilled brat. The tradition of cooking these brats is as rich as the flavor itself, typically involving a slow cook over charcoal, accompanied by a cold beer, and served on a sturdy roll with tangy sauerkraut, onions, and mustard. This recipe captures the authentic Sheboygan experience, giving you perfectly grilled brats with a juicy interior and a crispy, slightly charred exterior that bursts with flavor in every bite. Whether you’re tailgating or just enjoying a cookout, these brats are sure to be a hit.
Ingredients:
- 6 bratwurst sausages
- 6 sturdy brat rolls or Kaiser rolls
- 2 large onions, thinly sliced
- 2 cups sauerkraut, drained
- 4 tablespoons butter
- 1 cup beer (optional, for simmering)
- Mustard (preferably brown or Dijon)
- Salt and pepper to taste
- Charcoal or gas grill
Instructions:
- Preheat your grill: If using a charcoal grill, allow the coals to turn ashy before grilling. For a gas grill, heat to medium-high.
- Simmer the brats (optional): For added flavor, simmer the brats in a beer bath before grilling. In a large saucepan, combine the bratwurst and beer. Add water if necessary to cover the brats. Simmer over medium heat for about 10-12 minutes, then remove and set aside.
- Grill the brats: Place the bratwursts directly on the grill grates. Cook, turning occasionally, for about 15-20 minutes, or until the brats are evenly browned and cooked through. If they start to flare up, move them to a cooler part of the grill.
- Sauté the onions: While the brats are grilling, melt the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring frequently, until they are soft and golden brown, about 10 minutes. Season with salt and pepper.
- Warm the sauerkraut: In a small pan, warm the sauerkraut over low heat.
- Assemble the brats: Split the brat rolls open and lightly toast them on the grill, cut side down. Place a bratwurst in each roll, then top with a generous amount of sautéed onions, sauerkraut, and a good dollop of mustard.
- Serve: Serve immediately with your favorite sides and enjoy the taste of Sheboygan!
These Sheboygan grilled brats are best enjoyed fresh off the grill, paired with a cold beer and some classic picnic sides like potato salad or baked beans.
