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4.78 from 9 votes

Wisconsin Beer Brats

A Delicious way to prepare a delicious sausage
Prep Time30 mins
Cook Time20 mins


For the Beer poaching liquid


  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes.  Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • Grind your chilled meat and fat using a 10mm plate then regrind on a 4.5mm plate. Be sure the meat is very chilled during this process
  • Prepare all of your seasonings and clean and rehydrate your casings
  • Add your seasonings, milk powder, and cream to your mince meat and mix till it becomes very tacky.  If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Stuff your mince meat into the casings, link, and prick out any air pockets.

To Cook these bratwurst

  • In a small skillet with a little oil on a medium heat begin to sautee the onions. Add the salt and the brown sugar and stir often. Once your onions begin to take on a beautiful golden color add the lager beer, bay leaves, caraway seed, and beef bouillon. Bring to a gentle simmer
  • Place your bratwurst in this simmering poaching liquid and cook for 4-5 minutes on each side.
  • After it's finished cooking place your bratwurst on a BBQ grill or a griddle to finish them off. This is optional but adds a lovely flavor. While this is happening continue to cook the poaching liquid till it reduces into a beautiful glaze.
  • Finally add the brats back to the skillet and coat them with your beer glaze and caramelized onions.
  • Enjoy with a nice hot mustard and some sauerkraut..