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Categories: Grilled, Sandwiches

Wisconsin Brat Fry

Wisconsin Brat Fry
Los Angeles Times

Wisconsinites have a well-deserved reputation for being a friendly, easygoing lot. But there's a sure way to start an argument, especially at this time of year: Drive down a rural county highway and pull into any local watering hole with ... Read more

Total time: 1 1/2 hours | Serves 12
  • 1 large onion
  • 2 cloves garlic, optional
  • 12 uncooked pork bratwursts (about 4 pounds)
  • 1/4 cup (1/2 stick) butter
  • Freshly ground pepper
  • 6 (12-ounce) cans or bottles beer
  • 12 hard rolls
  • 1 (32-ounce) can sauerkraut, brown mustard, freshly ground or prepared horseradish and diced onion, for serving

Step 1Slice the onion into thick slices. If you're using the garlic, slightly crush the cloves using the side of a knife.

Step 2Place the onion, garlic, bratwursts, butter, pepper to taste and beer in a large stockpot. Bring to a boil. Reduce the heat and simmer very gently for 1 hour.

Step 3Meanwhile, fire up an outdoor grill. About 45 minutes before service, remove the bratwursts from the beer broth and grill them to a deep brown color, 10 to 15 minutes, depending on the heat of the grill, turning them as needed. Return the bratwursts to the pot as they're done. When all the bratwursts are in the pot, once again bring them to a simmer. Cook gently for 1 minute, then reduce the heat to a very low simmer and simmer an additional 20 minutes.

Step 4Serve the bratwursts from the pot on the rolls, topping them with sauerkraut, brown mustard, horseradish and onions to taste.

Each serving:
612 calories; 1,098 mg sodium; 90 mg cholesterol; 41 grams fat; 15 grams saturated fat; 33 grams carbohydrates; 26 grams protein; 1.39 grams fiber.
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