Sheboygan Grilled Brats

We here in the USA have a lot to thank the Germans for when it comes to food. They gave us the Hamburger, the Frankfurter, the Hotdog, and of course, the Bratwurst!

Naturally, we’ve taken the German version of Bratwurst and made it our own, especially in places like Wisconsin, where adding dark beer to the ‘Brats’ and having  ‘Brat frys’ are as commonplace as barbeques in the South.

What makes World Bratwurst Day even more special is that it’s a day celebrated in many parts of the world, and not just in the US.  

I know I’ll be treating my daughter and my partner to these gorgeous Sheboygan style Brats on World Bratwurst Day - why not treat you loved ones?

Category: Dinner

Preparation time: 15 mins

Cooking time: 1 hour

Total time: 1 hour and 15 mins

Servings: 8

Your Ingredients:

• 1/4 cup of butter
• 2 medium onions
• 3 cloves of garlic
• 4 bottles of dark beer (12 ounces)
• 2 pounds of fresh bratwurst
• 8 bun sized rolls
• Condiments of your choice (true bratwursts are served with mustard and sauerkraut, but we’re partial to a bit of ketchup!)

Want to open beer bottles fast, as well as jars for condiments? Use Chef Remi’s Jar Opener and Bottle opener (link to jar opener and bottle opener).

How To Make Your Sheboygan Grilled Brats:

• Place a BBQ grill mat onto your grill grates and heat to a high temperature.
  
  
• Peel your garlic cloves by crushing it between a chef’s knife blade and a cutting board. Then, finely mince. Now, thinly slice the onions.
  
  

• In a large skillet over medium heat, melt the butter and then cook the sliced onions for 5 to 10 minutes until they are translucent and tender.

• Add the chopped garlic and cook for another 2 minutes. In the meantime, place the bratwursts onto the outdoor grill and cook them for 30 to 35 minutes, making sure to turn them often using BBQ tongs. Also, make sure you don’t poke holes into the casing.
  
  

• Add the dark beer to the skillet and simmer while the bratwursts are cooking. Agitate every so often with a slotted spatula.

• Spoon over the beer sauce directly onto the bratwursts and let them marinate for 10 to 15 minutes.

• Splits the rolls using a bread knife. Use a slotted spoon to pick out onions from the beer sauce and add to rolls. Then tuck into the brats. Happy World Bratwurst Day!
  
  

Our Chef Remi Grill Mats can make grilling, whether indoors or out, so much easier. As foods will no longer touch the grates, there’s no more scrubbing food residue off, or losing precious marinade through grates, 

And yet, you’ll still get great sear marks!

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