Sheboygan Grilled Brats

Sheboygan Grilled Brats

57 Reviews 3 Pics
  • Prep

    5 m
  • Cook

    47 m
  • Ready In

    52 m
PBFITZ
Recipe by  PBFITZ

“Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Preheat an outdoor grill for high heat and lightly oil grate.
  2. Melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. Add the chopped garlic and cook, stirring, for an additional 2 minutes. Add the beer and let simmer while the bratwursts are cooking on the grill.
  3. Grill the bratwursts for 30 to 35 minutes, turning often. Be careful not to poke holes in the casing. Remove the bratwursts from the grill and simmer in the beer sauce for an additional 10 to 15 minutes. Serve hot with onions on the rolls.

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Reviews (57)

Rate This Recipe
CGRUCELSKI
41

CGRUCELSKI

Just like I remember it from growing up in Sheboygan County! Although I now live in Lancaster, PA, I still only GRILL my brats, often serve them soaked in beer and ALWAYS insist that they are served on hard rolls. Everyone who has tried them loves them. A couple of additional comments: If they are available in your area, choose only JOHNSONVILLE Brats... a product of Johnsonville in Sheboygan County, Wisconsin. Every serious brat connoisseur knows that no other brand compares. :) Also, a slow cooker or crock pot works great for keeping the brats warm until serving time. When the brats come of the grill, throw them into the slow cooker beer and onion bath until the rest of the food is ready. Enjoy!

~TAYLOR~
16

~TAYLOR~

Now, these were some GOOD brats. There was another recipe I had tried from this site, but my Wisconsin born 'n bred hubby liked this one better. We used harder rolls than hot dog buns, and twice the onions. Sure didn't need ketchup or mustard. This is one I was told to file AT ONCE! Thank you, PBFITZ!

Tahoegirl
15

Tahoegirl

AMAZING!!! My bofriend and his little sis (both born and raised in Sheboygan, WI) absolutly loved it! After I grilled the brats for 30 mim. (until the skin was very crispy), I put them in crock pot and covered with beer sauce! It doesn't really matter how long you keep them in crock pot. They only get bettter with time! Thanks for sharing PBFITZ!!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 534 cal
  • 27%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 31.3 g
  • 10%
  • Protein
  • 17.5 g
  • 35%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 1014 mg
  • 41%

Based on a 2,000 calorie diet

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