GRILLED BRATS, SHEBOYGAN STYLE
I have never been to Sheboygan, Wisconsin but I am told it is refered to as the "Wurst City in the World". Bratwurst was brought to America by German immigrants. There is disagreement even among Wisconsinites re: the "only" way to cook brats. Here is one way that my husband tried out on us. I loved it and decided to post this recipe.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
- Add beer and bring to a boil over medium heat.
- Let simmer for 15-20 minutes.
- Drain bratwurst; place on a prepared grill over medium-high heat.
- Grill for about 10 minutes or until well browned.
- Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
- Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
- Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.
Nutrition Facts : Calories 488.4, Fat 27.2, SaturatedFat 8.9, Cholesterol 62.9, Sodium 1032.7, Carbohydrate 35.6, Fiber 1.3, Sugar 1, Protein 17.7
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