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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 

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 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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