Sheboygan-Style Beer-Soaked “Brats” Recipe

Serves 6.


  • 4 cups beer (not dark)
  • 1/4 cup bavarian mustard
  • 2 tablespoons ketchup
  • 4 large onions
  • 12 uncooked bratwursts
  • 6 hard rolls, halved and well buttered
  • accompaniments:

  • sliced dill pickles
  • bavarian mustard


    In a large deep heavy skillet stir together beer, mustard, and ketchup.

    Cut 1 onion into thick slices and add to beer mixture.

    Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.

    Prepare gill.

    Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.

    Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.

    Put a pair of “brats,” cut in half lengthwise and stacked, on each roll.

    Top brats with grilled onion, pickles, and mustard.

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