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BEER BRATS
Original recipe yield: 10 servings.
WISCONSIN
INGRIEDIENTS:
·
2 pounds fresh bratwurst sausages
· 4 onions, thinly sliced (some like white, some like
yellow)
·
1 cup butter (you can never have too much
butter)
· 8 (12 fluid ounce) cans or bottled beer (suggest
Lienekugel's)
·
1-1/2 teaspoons ground black pepper
·
10 hoagie rolls
DIRECTIONS:
1. Place in a large stock pot
with the onions, butter, and beer. Place pot over medium heat, and
simmer for at least 15 to 20 minutes, but for better results and
flavor try an hour minimally.
Preheat
grill for medium heat. Lightly oil
grate.
LOW & SLOW (PATIENCE):
Low and slow is the only way to grill brats. Wait until the coals
are engulfed with white ash before placing the brats on the
grate. If you are grilling with gas, start the flame at medium, then
reduce to low when the brat juices start to flow.
HEAT THE MEAT: Watch the brats
closely, turning them every few minutes. Rotate the links from
hotter to cooler portions of the grill as they cook.
DO NOT POKE THEM: To retain juices
and flavor, always use tongs instead of a fork when turning brats,
to avoid piercing the casing.
THE LOOK YOU WANT: Consider brats
done when casing is evenly browned and a bit crisp and they've been
on the grill for about 25 minutes, or when the internal temperature
reaches 180ºF.
THE ROLLS: Don't screw the pooch here, you got this far, now you
have to finish this the right way. DO NOT USE A HOTDOG
BUN! Get a nice fresh Hoagie Roll.
THE SAUCE: THE KEY
INGRIEDIENT! Lift those cooked onions out of the brat pot that you
boiled them in, with a slotted spoon, and adding those
ale-soaked bad boys to the sandwich for the best beer
flavor!
THE FINAL TOUCH, AMBIEANCE!
It is a proven fact, a key to the perfect brat
experience is the ambiance. Eating a brat in the parking lot of
Lambeau is optimal, but having the game on with friends &
family gathered around is fine too. If you are off season
of there is not a game on, turn on some polka. This seems to
have a transcendental effect and places the mind in an optimal place
allowing the savoring effect.
In Sheboygan, natives eat brats two at a time, both
links tucked side-by-side into a crusty round roll slathered with
coarse-ground brown mustard and topped with dill pickle slices and
thinly sliced raw onions. I love Sheboygan, but I hate that
method!
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Beer
Battered Walleye:
Also works superbly well with
Wisconsin
perch, bluegill and crappie. It's also good with salt-water
fish such as cod or
haddock.
2 lbs
walleye fillets
3 eggs
1/2 can cold beer
1 teaspoon
salt
1/2 cup flour
1/2 cup cornmeal
1 teaspoon
salt
Beat eggs
well. Add beer and 1/2 teaspoon salt. In separate bowl,
combine flour, cornmeal and remaining salt. Dip filets first into
liquid batter then into dry mixture, and back into liquid batter.
Fry in butter or vegetable oil until coating is light brown and fish
flakes easily with a fork. Serves
4.
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BEER CHEESE
SOUP
![10639[1].jpg](images/Img51.jpg)
Wisconsin Beer Cheese Soup is one
of the most well-known Wisconsin culinary
creations.
4 Tablespoons
butter
1/3 cup chopped green onion, green tops and white
base.
1/4 cup finely chopped carrot
1/4 cup finely chopped
cabbage
1/4 cup flour
2 1/2 cups chicken broth
1/2 cup good
Wisconsin beer
1 tablespoon Dijon mustard
2 cups half and half
("half and half" is half heavy cream and half milk), heated
2
cups shredded aged Wisconsin Cheddar cheese (use aged cheese for
better flavor)
(if you wish, one pound cooked sausage in
bite-sized chunks)
Melt butter in large, heavy pan
Add
onion, carrot and cabbage
Cook and stir over medium-high heat
until onions and vegetables become translucent
Stir in flour,
cook 1 minute, stirring constantly
Add broth, beer and
mustard. Stir well until mixture reaches a boil.
Reduce
heat to low, cover and simmer 30 minutes.
Add hot half and half
and cheese, and if you wish, cooked smoked sausage.
Stir and warm
gently until heated through and cheese is melted.
8
servings.
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BEER ON ICE
One of the most popular recipes in
Wisconsin.
12 pack Wisconsin Brewed Beer
1
Large Bag of Ice
1
Sizeable Cooler with lid
Carefully prepare cooler by wiping thoroughly prior to
preparing recipe.
Open cooler and remove beer from its container, gently
place bottles or cans in cooler. Organize in a manner to allow ice
to rest gently around bottles or cans. Open bag of ice from top and
gently pour allowing ice to fill all open areas around beer. Close lid and allow to cool
for 30 minutes prior to
serving.
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