Wisconsin Beer Brats
Wisconsin Beer Brats are the essence of summer barbecues in the Midwest. Learn how to make this classic like the Cheeseheads do and eat them all summer long.
When it comes to bratwurst, Wisconsinites know how it’s done.
I think they take it for granted, too. They assume that every backyard barbecue from now until September will have brats, and they are probably right. I mean, it’s just not summer without mosquitos and brats.
After all, when something is so easy to make and tastes so darn good, yeah sure you betcha, we’re making Wisconsin Beer Brats.
I always start my beer brats on the stove.
You boil them in a mixture of beer and water, and you add sliced onions to the mix. Once they are cooked through, you brown them on your grill or in a pan and serve them.
By the way, in case you’re wondering what the best beer for beer brats is, it’s the one you already have on hand.
You should always start with raw bratwurst (none of those pre-cooked monstrosities). Add one can of beer per 5-6 brats, then add water until the brats are covered. Stir in sliced onion.
By the way, I love to boil my brats in beer the night before a party. Just brown them right before you serve them.
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Wisconsin Beer Brats
- 12 uncooked bratwurst
- 2 cans beer
- 1 onion thinly sliced
- 12 brat buns
- Ketchup or other toppings
- In a large, deep pan over medium-high heat, add brats and cover with beer. Add water until the brats are just barely covered. Stir in onion.
- Bring to a boil, reduce heat, and simmer until brats are cooked through, about 15 to 20 minutes. Transfer to a bowl or platter and drain beer. Return brats to the pan.
- Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns, with ketchup or your favorite toppings.
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