• Sandwiches
• Sausages

Milwaukee Beer Brat

• Source: Bratwurst, Meat Sausage

The Brat Tub Method

A Milwaukee Beer Brat is a classic Wisconsin sausage sandwich built around bratwurst grilled until lightly charred, then rested in a warm bath of beer and sliced onions. The finished brat is served on a buttered, toasted hard roll with spicy mustard, sauerkraut, and sweet pickles — caramelized onions are also good — creating a balance of heat, tang and sweetness that remains a staple of backyard cookouts, taverns and beer-hall menus across Wisconsin.

The Beer Bath

Cook sliced onions in the butter; the butter breaks down their natural sugars, turning them sweet and rich. While the onions cook, grill the brats over medium heat, turning frequently until they develop a smoky char. Cook to a safe 160°F (71°C). Because they haven't been boiled first, the interior fat melts into the pork rather than leaking into a pre-simmer liquid, keeping the sausage plump. Pour the beer directly into the onion pan to deglaze. The beer lifts the browned onion bits from the bottom, creating a sweet, malty broth. Place the grilled brats into this onion broth — now the bath — to rest and absorb flavor. Chef gets to eat the entire test brat right at the grill or stove. - AsNotedIn