Wisconsin Bratwurst


These Wisconsin brats are incredibly tasty! This is the only way to cook bratwurst in Wisconsin. If you can get fresh bratwurst from a sausage shop, do it — it is worth the extra cost. Serve with brown mustard on substantial hoagie rolls, never on hot dog buns. Mustard is important and must always be stone ground. Add warm sauerkraut and ketchup, if you like. Chow down!

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins


  • 2 pounds fresh bratwurst sausages

  • 6 (12 fluid ounce) cans or bottles beer

  • 2 onions, thinly sliced

  • 1 cup butter

  • 1 ½ teaspoons ground black pepper

  • 10 hoagie rolls


  1. Prick bratwurst with a fork to prevent them from exploding as they cook; place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes.

  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  3. Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.

    looking at two Wisconsin bratwurst on a plate, topped with onions and mustard
    Dotdash Meredith Food Studios

Editor's Note:

Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.

Nutrition Facts (per serving)

558 Calories
45g Fat
10g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 558
% Daily Value *
Total Fat 45g 58%
Saturated Fat 21g 104%
Cholesterol 116mg 39%
Sodium 908mg 39%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 0%
Protein 14g
Potassium 383mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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