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How to Cook Bratwurst: An Original German Recipe with a Wisconsin Spin

Bratwurst, the embodiment of German culinary tradition, has found a second home in Wisconsin. This beloved sausage, typically made from pork, beef, or veal, has become a staple in the Midwest, where hearty meals means hearty flavours. Whether grilled at a summer barbecue, served at a football tailgate, or enjoyed on a frosty winter evening, bratwurst can be prepared in a myriad of ways. In this article, we will explore how to cook bratwurst using an authentic German recipe, infused with a delightful Wisconsin twist.

Ingredients

To prepare bratwurst, you will need:

• For the Bratwurst

  • 500g bratwurst sausages (preferably made with a mixture of pork and veal)
  • 1 tablespoon of vegetable oil
  • 1 cup of beef broth (or chicken stock)
  • 1 large onion, sliced
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Fresh parsley for garnish
• For the Wisconsin Spin
  • 1 cup of sauerkraut, drained
  • 1 cup of shredded cheddar cheese
  • 6 fresh bakery-style brat buns

Preparing the Bratwurst

1. Searing the Sausages:
   Start by lightly pricking the bratwurst sausages with a fork — just a couple of holes will do. This step is crucial as it prevents the sausages from bursting during cooking. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the bratwurst and sear for about 4–5 minutes on each side until they are nicely browned.

2. Sautéing the Onions and Garlic:
   After the sausages are browned, add the sliced onions and minced garlic to the skillet. Sauté until the onions are translucent and beginning to caramelise, approximately 5 minutes. This will add a depth of flavour that complements the bratwurst beautifully.

3. Simmering in Broth:
   Pour the beef broth over the sausages and bring it to a gentle simmer. This not only keeps the sausages moist but also infuses them with additional flavour. Cover the skillet and let the bratwurst simmer for about 10–15 minutes, or until they are cooked through (the internal temperature should reach 70°C / 160°F).

4. Cheesy, Sauerkraut Topping:
   As the bratwurst are nearing completion, prepare the Wisconsin twist: in a separate pan, heat the sauerkraut until warmed through. Once the bratwurst are ready, place them on a platter and top with warm sauerkraut and generous amounts of shredded cheddar cheese.

Serving the Bratwurst

To serve, slice the bratwurst diagonally and place them inside fresh bakery-style brat buns. Those crisp, crusty rolls are perfect for holding all the glorious fillings. Spoon some of the onion-garlic mixture from the pan over the sausages, add more sauerkraut if desired, and finish with a sprinkle of fresh parsley for that touch of greenery.

Accompaniments

Pair your bratwurst with traditional German sides like potato salad, pretzel rolls, or a refreshing cucumber salad. And, of course, no bratwurst experience is complete without a frosty mug of Wisconsin craft beer. The rich, hoppy flavours of an amber ale or a crisp lager complement the hearty sausages beautifully.

Final Thoughts

Cooking bratwurst is not just about the sausages; it’s a celebration of culture and flavour, especially when you incorporate the vibrancy of Wisconsin’s culinary scene. By following this recipe, you will not only enjoy the authentic taste of German bratwurst but also savour the unique flavours that make Wisconsin cuisine so special. So, fire up that grill or stove, and indulge in this delightful dish that brings a taste of Germany to your table with a Midwestern twist. Enjoy your culinary adventure!

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