Photo: Jonathan Farber
Wisconsin Bratwurst
6 ingredients
10 min + 35 min
10 servings
openrecipes
"This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! 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! Think about those Wisconsin summers! Listen to some polka!"
Estimated Nutrition (whole recipe, rough)
496
Calories
14g
Protein
39g
Fat
17g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds fresh bratwurst sausages
- 2 onions, thinly sliced
- 1 cup butter
- 6 (12 fluid ounce) cans or bottles beer
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes