Some say there is no wrong way to grill a brat. And then there are those who say there are two ways to grill a brat: the Sheboygan way, and the wrong way.
It all starts with the brat. Of course, you can use any brat that tickles your tastebuds, from homemade to name-brand store-bought varieties. But for the true Sheboygan style, you should really consider using Sheboygan brats with their distinctive spice combination of marjoram, nutmeg, allspice, garlic, etc.
It’s not just the brat itself that is important; it’s the way it’s cooked that makes it Sheboygan style. Start by firing up the grill (charcoal is best) to a nice, even medium heat. Lay the brats on the grill to the side of the coals, and cook to a rich, deep brown. You’ll want to keep an eye on them and turn frequently for even cooking and to keep the brats from burning.
While the brats are heating up, prepare the beer bath (recipe below). Once the brats are done, slip them into the simmering pot of frothy goodness for 15 minutes or so, then serve on a crusty bun with your favorite condiments on top or on the side.
Sheboygan Brat Beer Bath Recipe
- 6 cups beer (the cheaper the better)
- 2 sticks (1 cup) butter
- 2 large onions
- 3 cloves of garlic
- 1 tablespoon red pepper flakes
- 1 bay leaf
- Salt
- Black pepper
Grate one onion, thinly slice the other onion. Smash the garlic cloves. Add beer, butter, onions and garlic to a Dutch oven and bring to a low simmer. Stir in red pepper flakes and bay leaf. Add salt and freshly ground black pepper to taste.