Entree: United States – Upper Midwest (Wisconsin) – Wisconsin Beer Brats

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 6 bratwurst, approx. 1.5 lb (680 g)
- 12 fl oz (355 ml) Wisconsin lager or farmhouse ale
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (12 g) packed brown sugar
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (1 g) freshly ground black pepper, divided
- 6 brat buns or sturdy rolls
- 12 oz (340 g) sauerkraut, drained and lightly rinsed
- 1/2 cup (120 ml) spicy brown mustard or stone-ground mustard, for serving
- 1 lemon wedge or celery salt, optional, for finishing

Warm German potato salad:
- 2 lb (900 g) Yukon Gold or red potatoes, scrubbed and cut into 1-inch (2.5 cm) chunks
- 6 slices bacon, approx. 6 oz (170 g), chopped
- 1 medium yellow onion, about 6 oz (170 g), finely diced
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) water
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 g) Dijon mustard
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, or to taste
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

Short Description:
Bratwurst simmered in Wisconsin beer with sweet onions, finished on the grill and served on buns with warm German-style potato salad and sauerkraut for a complete Upper Midwest main course.

Regional Notes:
This Wisconsin version uses a local lager or farmhouse ale (for example, New Glarus Spotted Cow or another Wisconsin brew) to braise the brats with onions before grilling, a hallmark of Wisconsin brat preparations. Serving with warm vinegar-based German potato salad and sauerkraut reflects the region's strong Germanic influence and makes the plate a full-entree meal.

1. Bring a large pot of salted water to a boil and add the potato chunks. Cook until fork-tender, about 10–12 minutes depending on size. Drain and set aside in the pot with the lid on to keep warm.
2. While potatoes cook, heat a large skillet or shallow saucepan over medium heat and add the butter. When melted, add the sliced onion and cook, stirring occasionally, until softened and starting to brown, about 8–10 minutes.
3. Add the minced garlic and brown sugar to the onions and cook 30 seconds more until fragrant. Pour in the 12 fl oz (355 ml) Wisconsin beer, scraping up browned bits, then add the brats to the pan. The beer should come about halfway up the sides of the brats; add a little water if needed.
4. Bring the liquid to a gentle simmer, cover, and poach the brats in the beer-onion bath for 10–12 minutes to cook through and absorb flavor. Turn the brats once halfway through. Reserve the onion-beer liquid for later use.
5. While brats poach, start the potato salad dressing: in a small bowl whisk together apple cider vinegar, water, sugar, and Dijon mustard until the sugar dissolves. Set aside.
6. In a separate skillet over medium heat, cook chopped bacon until crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a bowl lined with paper towels and pour off all but 2 tablespoons (30 ml) of bacon fat from the skillet.
7. Add the diced onion to the bacon fat and cook until softened and translucent, about 4–5 minutes. Stir the warm vinegar-mustard mixture into the skillet with the onions, bring to a quick simmer for 1–2 minutes, then remove from heat.
8. Add the drained, warm potatoes to the skillet with the dressing and gently toss to coat, breaking up a few potato edges so the dressing clings. Fold in the cooked bacon, season with 1/2 tsp (2.5 g) kosher salt and 1/4 tsp (0.5 g) black pepper (adjust to taste), and stir in chopped parsley. Keep warm.
9. Preheat a grill or grill pan to medium-high heat. Remove the brats from the beer-onion bath and place them on the hot grill. Grill, turning occasionally, until well browned and slightly charred, about 6–8 minutes total.
10. While grilling, briefly warm the reserved sauerkraut in a small saucepan over low heat (3–5 minutes) and, if desired, stir in a tablespoon of the reserved onion-beer liquid for extra flavor.
11. Toast the buns on the grill for 30–60 seconds until lightly crisp. Place each grilled brat in a bun, top with a generous spoonful of the braised onions from the beer bath, add warmed sauerkraut and a smear of spicy brown mustard.
12. Plate brats with a generous portion of warm German potato salad and a small side of mixed greens or pickles if desired. Serve immediately with an extra wedge of lemon or sprinkle of celery salt for those who like it.