Proper Wisconsin Beer Brats

  • Yield:10 servings
  • Time:
    1 hr, 9 mins show details

Chef Steps put out a video that was both offensive and disgusting to the entire state of Wisconsin. They just warmed up beer and called it done. What a load of crap.

This one is for you, Chef Steps. This is how a proper Wisconsin Beer Brat is made.

Tags: Summer, American, main dish, lunch, dinner

Ingredients

  • 10
    Johnsonville Brats, Local is better. Jonsonville is an excellent, more readily available choice if noting else strikes your fancy. Beef or pork.
  • 36 fluid ounces
    Leinenkugel's Original Beer, Authentic Wisconsin. Other choices are cheap 3.2% swill such as Old Milwaukee, or if it's the right time of year, Leinenkugel's Oktoberfest.
  • 3
    Large Yellow Onions, Julianne
  • 1 teaspoon
    Beef Base, Adds a bit to the bath, not entirely necessary optional
  • 20
    Whole Black Peppercorns, More or less to taste, of course
  • 1 teaspoon
    Caraway seeds optional
  • 3
    Whole Garlic Gloves, Crushed
  • 2
    Bay Leaves
  • ½ cup
    Butter, Salted is fine here, just use less seasoning on your onions
  • 10
    Brat Buns
  • Spicy Brown Mustard, To taste
  • 1
    Can Sauerkraut, chilled, Frank's Kraut is the standard for Wisconsin. It's dirt cheap, but has an excellent bite. If you have a prefered brand, that's fine.
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Preparation

  1. 3 mins

    In a very heavy 5qt pot (dutch oven works perfectly), melt all the butter over medium-high heat.

  2. 15 mins

    Sautee the onions until almost fully caramelized and beautiful.

  3. 5 mins

    Add crushed garlic and saute till it has some color, and the onions are done.

  4. 1 min

    Pile your raw brats on top of the onions and garlic. Add your bay leaves, peppercorns, and caraway seeds (if desired).
    Pour beer carefully till the brats are fully submerged. Add in beef base if desired.

  5. 5 mins

    Bring to a full boil, then reduce to a simmer.

  6. 30 mins

    Simmer. Your house will smell awesome during this.
    Get your grill started up and pre-heated while the brats simmer. Natural chunk charcoal is ideal, gas is perfectly acceptable. You want it ripping hot.

  7. 10 mins

    Bring your giant pot of boiling brats straight to the grill with you.
    Grill your brats till they have wonderful char lines across all of them, and return to the beer bath.
    Remove bay leaves, so you don't end up eating one on accident!

Notes

Serve right from the beer bath. Pile the brat high with onions from the bath, kraut, and spicy brown mustard.

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