Dan’s Traditional Beer Bratwursts
Nothing is quite as satisfying as a beer, and a bratwurst, so Dan combined the two together to make these delicious Beer Bratwursts! Spicy Chipotle seasoning kicks up the flavor while the beer will bring out the natural flavors of the bratwurst while giving it a slightly sweet beer taste.
The wurst history lesson
The Bratwurst hails from central and southern Germany, but we’re not quite sure the exact timeframe or region that they emerged from. Some of the earliest recipes for Bratwurst date back to the 14th century, with many regions having their own take on the bratwurst. The name breaks down into “Brat” or without waste, and “Wurst” meaning sausage.
It’s believed the bratwurst was invented as a means of survival for the germans. During the winter months, meat couldn’t be wasted so they would throw scraps together in a sausage in the morning and cook them for breakfast/lunch. As immigrants came to America, a lot of Germans settled in the midwest and in particular, Wisconsin. Wisconsin is something of a capital of the bratwurst in America. From hosting the “World’s Largest Brat Fest” in Madison to the Milwaukee Brewers Stadium serving up Brats since 1954, Wisonsicin loves their bratwursts.
There are two main school thoughts of cooking Brats in Wisconsin, the Sheboygan way and the rest of the state’s way. Sheboygan brats have to be grilled over charcoal, over medium-low height to help retain the juice in the casings. It takes about 20 minutes to cook a brat to the preferred 180 degrees with this method. They’re served on a hard, circular bun called Semmel rolls. Semmel rolls are sliced open and buttered open, traditionally stuffed with two brats garnished with mustard, raw onions, dill pickles, and sometimes ketchup.
The rest of the state is a lot simpler in their brat making methods, preferring to use Beer baths. You simply take a pan, throw in some onions and maybe bell peppers with your brats, pour your beer in there and bring to a boil then drop to a simmer. Cook for about 20 minutes, they’ll be cooked at this point but you could throw them on a grill to get a nice browning. The idea behind cooking them in beer is that it softens the casings, making them far less likely to split over the coals, and distills a slight beer-like flavor into the brats and vegetables.
So when you go to make these traditional beer bratwursts, just know you’re following a long standing Wisconsin tradition and one that you’re bound to honor for generations to come.
- Put a cast iron skillet over medium-high heat.
- Throw in your sausage, top with your onion and bell pepper, and sprinkle generously with Dan-O’s Chipotle Seasoning.
- Pour in your tallboy, and bring to boil then reduce a simmer.
- Cook until bratwurst has an internal temperature of 160 and vegetables are tender, about 20 minutes.