WISCONSIN BRATWURST
This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down! Think about those Wisconsin summers! Listen to some polka!
Provided by Bob Cody
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 557.8 calories, Carbohydrate 10.4 g, Cholesterol 116 mg, Fat 44.9 g, Fiber 0.1 g, Protein 13.7 g, SaturatedFat 20.7 g, Sodium 907.6 mg, Sugar 0 g
BRATS AND BEER CHEDDAR CHOWDER
Make and share this Brats and Beer Cheddar Chowder recipe from Food.com.
Provided by Wildflour
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In small saucepan, boil potatoes til tender, drain, set aside.
- Meanwhile, in a large saucepan, heat the butter over medium heat.
- Add onion, carrot and shallots; reduce heat to medium-low.
- Cook, stirring frequently, for about 10-15 minutes, or until onion is very soft and golden brown. Add garlic during last 5 minutes.
- In a large screwtop jar, mix broth and flour, shaking until smooth.
- Stir into onion mixture.
- Add milk, caraway seeds, and pepper. Cook over medium heat 5 minutes, or until thickened, stirring frequently.
- Gradually stir in cheese, mustard and horseradish, reduce heat to low.
- Cook and stir until cheese melts, but do not boil.
- Stir in brats, 12 oz. beer, and potatoes.
- Cook, stirring frequently, until heated through. *You can add a little of the beer from cooking the brats if desired. See note below.
- Garnish with additional shredded cheese, if desired.
- Garnish with a sprinkling of cayenne or paprika if desired.
- Makes 4-6 main-dish servings.
- *Note: When cooking the brats: First brown in pan with just a bit of oil, then add 1 cup beer and simmer til done. Remove brats from beer and cut and slice. *Save beer broth to add to pot, as much or little as you like, for thickness.
Nutrition Facts : Calories 949.5, Fat 62.8, SaturatedFat 35.4, Cholesterol 174.2, Sodium 2929.4, Carbohydrate 49.2, Fiber 9, Sugar 5, Protein 42.3
ON WISCONSIN BEER BRATS
Having company over to watch the big game? This is a delicious, macho, and easy recipe for all sporting fans and tailgaters alike. These juicy bratwursts melt in your mouth and are even better when washed down with an ice-cold beer. Prepare in the morning and they will be ready for any afternoon game time.
Provided by Dgoodcookr
Categories Meat and Poultry Recipes Pork Sausage
Time 5h20m
Yield 10
Number Of Ingredients 10
Steps:
- In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
- Serve bratwurst on buns with onions and top with your favorite condiments.
Nutrition Facts : Calories 730.5 calories, Carbohydrate 50.9 g, Cholesterol 106.5 mg, Fat 45.5 g, Fiber 3.3 g, Protein 22.7 g, SaturatedFat 17.8 g, Sodium 1524.4 mg, Sugar 7.8 g
WISCONSIN BRATS AND BEER CHEDDAR CHOWDER
With a wink and a nod to my proud Wisconsin upbringing. Brats, beer, and cheese... What's not to love?? =) One of our favorites on Packer Game Day, (Go Pack!) along side a great loaf of garlic bread or rye bread. Originally found in a Midwest Living Magazine a few years back. Grab a beer and be an honorary "Cheese Head" for a...
Provided by Family Favorites
Categories Other Soups
Time 40m
Number Of Ingredients 11
Steps:
- 1. In a large saucepan, melt the butter over medium heat. Add onion, carrot and shallots. Reduce heat to medium low. Cook, stirring frequently, about 10-15 minutes or until the onion is very soft and golden.
- 2. In a large screw top jar, combine broth and flour. Cover and shake until combined and smooth. Stir into the onion mixture. Add the milk (or cream) and black pepper. Cook over medium heat, stirring frequently, about 5 minutes or until the mixture thickens. Gradually, stir in the cheese; reduce heat to low. Cook stirring frequently until cheese melts, but do not boil!
- 3. Stir in the bratwurst and beer. Stir until just heated through. Serve. Garnish with freshly chopped chives or green onion tops and a sprinkle of shredded cheddar as garnish. Serve with warm rye bread, garlic bread or any crusty bread. Also wonderful served in bread bowls.
WISCONSIN BEEF AND CHEDDAR BRATS WITH BEER-BRAISED ONIONS
Steps:
- Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
- Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
- Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
- Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
- Serve brats hot on toasted rolls smothered with onions and topped with mustard.
- INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.
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