In Wisconsin, “grilling season” is from May through September. During these months you will find bratwurst being served at all kinds of sporting events, fairs, picnics, and in back yards. Here is a recipe I concocted with ideas from a number of brat recipes by Wisconsinites:Ingredients:
4 to 6 links bratwurst
1 cup chopped onion
1 large clove minced garlic
1 12 oz. bottle beer (from Wisconsin, of course!)
2 tbsp. brown sugar
2 tbsp. soy sauce
2 tsp. Worcestershire Sauce
1 tsp. yellow mustard
1 tsp. chili powder
1 tsp. Lawry’s® seasoned pepper (or black pepper)
Instructions:
Combine everything except the brats in a shallow baking dish. Mix well. Put in the brats and take some of the beer marinade and pour over the top of brats several times. Cover the dish and refrigerate for several hours or overnight, periodically stirring a bit and pouring the marinade over the top of the brats. When ready to cook, place everything in a large pan and simmer for about 10 minutes. Take the brats out of the marinade and grill until brown and firm (keep the marinade simmering). Put the grilled brats back into the simmering marinade and simmer until ready to serve. Serve on hotdog buns or French rolls (though a true Wisconsinite would insist on a Sheboygan hard roll). Brats taste great with horseradish mustard!
