Bratwurst Sandwich
The pride of Sheboygan and tailgates across America's Dairyland. A grilled pork bratwurst, beer-bathed and charred to perfection, served on a crusty hard roll with spicy brown mustard and sauerkraut.
Equipment Needed
Instructions
Make the beer bath: In a large pot, combine beer, sliced onions, and butter. Bring to a simmer over medium heat. This is your brat bath - essential for Wisconsin-style brats.
Pre-cook in beer (optional): For extra juicy brats, simmer raw brats in the beer bath for 10-15 minutes before grilling. This pre-cooks them and infuses flavor. Some Wisconsin purists skip this step.
Light the grill: Get charcoal going for a medium-hot fire. Spread coals for both direct and indirect zones. Gas works but charcoal is traditional.
Grill the brats: Remove brats from beer bath (if used) and place on the grill over direct heat. Grill for 4-5 minutes per side, rotating to get grill marks on all sides. Internal temp should reach 160F.
Don't pierce! Never poke or cut the bratwurst casings. This lets the flavorful juices escape. Use tongs, not forks!
Return to bath: Once grilled, place brats back in the warm beer and onion bath. They can hold here for up to an hour, staying warm and absorbing more flavor.
Toast the rolls: Split hard rolls and toast cut-side down on the grill for 30 seconds to 1 minute until lightly charred.
Apply the mustard: Spread spicy brown mustard (not yellow!) on the toasted roll. Stadium mustard is the Wisconsin standard.
Assemble: Place the grilled brat in the roll. Top with beer-soaked onions from the bath and a line of sauerkraut. In Sheboygan, this is called a "double" if you add two brats to one roll!
Serve: Serve immediately with pickle spears on the side and plenty of napkins. Best enjoyed at a Packers tailgate, but delicious anywhere! Wash down with a cold Wisconsin beer.
💡 Pro Tips & Variations
- The Sheboygan way: In the "Bratwurst Capital of the World," brats are served on hard rolls, never soft buns. The crusty semmel roll is non-negotiable.
- Charcoal only: True Wisconsin grillmasters insist on charcoal. It adds smoky flavor that gas can't replicate.
- The double: Sheboygan locals often order a "double" - two brats on one roll. It's a thing.
- Ketchup debate: In Wisconsin, putting ketchup on a brat is controversial at best, offensive at worst. Stick to mustard.
- Johnsonville roots: Johnsonville Sausage, America's #1 brat brand, started in Sheboygan Falls, WI in 1945.
- Usinger's option: Usinger's in Milwaukee makes excellent old-world style brats worth seeking out.