Lambeau Leap Beer Brats
It was January 30th, 1994 – Super Bowl Sunday. It was also moving day and I was moving from San Clemente, CA to Manitowoc, WI. When I stepped on the plane it was 80 in beautiful Southern California – when I deplaned in Milwaukee Wisconsin it was 7. Pretty sure the windchill was -20 below zero. Hence my introduction to Wisconsin!
Here is what I learned about Wisconsin while I lived there –
These are hard-working folks. They won’t let a little thing like a snowstorm stop them from coming to work. AND they won’t be late either, they will get up, dig out their driveway and car and go to work. Snow is a way of life – deal with it!
Fridays are for Fish Fries and Fish Boils. Every supper club has Fish Fries on Friday nights and if you are really lucky you get invited to a fish boil. Admittedly I thought a “fish boil” sounded awful until I tried it. Fish boils are amazing – best fish (usually Lake Trout) with corn, onions, and potatoes. It involves a big fire, super cool and loads of fun. If you EVER get an invite – go!
In the five years I lived in Wisconsin I lived in Manitowoc, Mishicot and Ashwaubenon – good chance you can only pronounce the name of one of these cities!
There is a difference between hotdogs and brats The best brats are Johnsonville Brats made in Sheboygan (sorry another name you can’t pronounce!). Never had cheese curds? In Wisconsin they are a delicacy!
And Wisconsin loves their Green Bay Packers! Football is a way of life in Wisconsin and I love it too! I lived in Wisconsin for about five years and I’ve been a Packer-Backer ever since! Now that it’s football season…. I’m a happy gal!
So, since it’s now football season (YAY!) I wanted to share my favorite way to make brats. Good beer brats, slow cooked on the stove and finished on the grill. They are the best game day grub!
If you’re going to do some tailgating this year, I’m going to give you a tried and true recipe for my Lambeau Leap Beer brats. They are perfect for game day grub!
You’ll need just a few things – good brats. If you can’t find Johnsonville Brats get good bratwurst or German Sausage – not hotdogs, because ahem…..there’s a difference! Then you’ll need beer, beef stock, onion & garlic.
Couple beers go into a large pot, peel the onion, cut it into wedges, mince the garlic. Add everything into the pot along with the brats. Bring to a boil, reduce to a low simmer. Cover and simmer for about an hour.
Then it’s time to get your grill on! Even though these brats are completely cooked, they need great grill marks and that smoky goodness you only get from grilling. (My hubby is the Master Griller!)
Then you’ll need sauerkraut and mustard. But not any old mustard. A good beer brat will only use German whole grain mustard! We want these authentic, right?
That’s it….simple and perfect! Football is a way of life in Wisconsin and when it comes to Beer Brats – they do it right!
Lambeau Leap Beer Brats
Brats bathed in beer and onions. Does life get any better? Let's get grilling!
- 1-2 package brats - Johnsonville Brats if you can find them or good German Sausage
- 2 12 oz bottles of beer
- 1 yellow onion cut into wedges
- 2 clove garlic chopped
- 1 14.5 oz can beef broth
- 1 can sauerkraut
- whole grain German Mustard
- Hotdog buns
- Additional water as needed to cover the brats
- Braise the brats. Add the brats to a deep frying pan or large pot set on medium heat. To the brats add the beer, beef broth, onion, garlic and water. Bring to a boil & reduce to simmer. Occasionally turn the brats. Cook them for 30-45 minutes until they are completely cooked thru. Braising them will keep them juicy and flavorful.
- Grill the Beer Brats over an open grill making sure to get good grill marks.
- Build your brat with a hotdog bun, topped with a brat, sauerkraut and german mustard. Enjoy!