Authentic Wisconsin Bratwurst Recipes

FRESH BRATWURST WISCONSIN STYLE

Steps:

• Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
• Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
• Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
• Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

WISCONSIN BRATWURST

Steps:

• Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

BEER-SIMMERED BRATWURST

Steps:

• Preheat the grill for direct grilling, high heat.
• Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids.
• Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.

GERMAN BRATWURST

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels (save for another use). Drain, reserving 4 tablespoons drippings. In the drippings, cook bratwurst for 10-15 minutes or until no longer pink. Remove and keep warm. Drain skillet. , In a small bowl, combine cornstarch and broth until smooth; set aside. Add the mustard, brown sugar, wine, vinegar and celery seed to skillet; cook and stir over medium heat until mixture is hot and bubbly., Gradually add cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return bratwurst to the pan; cook and stir for 1-2 minutes longer or until glazed.

AUTHENTIC WISCONSIN BRATWURST!

Steps:

• Bring the beer, onions and brown sugar to a boil. Place the Brats in the liquid and turn down to lowest heat, so they just simmer. Now get your grill fired up and when it's ready take your brats out of the beer and grill them. Since they are pretty well done, they need very little time on the grill. Turn the heat up to high under the beer. Dump in all or part of your drained sauerkraut. Let it cook on high until the brats come in from the grill (if you are not a lover of sauerkraut leave this off).
• Condiments: Mustard, catsup, sweet pickle relish, raw onions as well as the sauerkraut onion mixture from the pot your brats where inches In Milwaukee we could buy a Brat Bun which is firmer more like French bread. But hot dog or hoagie buns will work too. :-).
• When they cook them on the parking lots, they put the grilled brats right back into the beer and hold them there until people buy them. They have large pans sitting at the back of the grills. Since it's a promotion, they sell for $1.00. Yummmm!