. Bratwurst: brät-, finely chopped meat.  wurst-, sausage

• typicall made from chopped pork mixed with spices.

Wisconsin Beer Brats evoke one stand out memory for me of our annual camping trip to Governor Dodge State Park, WI for July 4th Weekend. We never left hungry for food or conversation both of which were in abundance around our camp table.

The juicy, slow cooked brats made their way from Chicago cryovaced, on ice for freshness and ready for the grill on arrival courtesy of friend Steve.

Bratwurst are a fresh sausage which made their their way to Wisconsin via their German ancestral roots. Using our spice blends as a background note and beer from La Grow Organic Beer Co to augment the flavor we’re sharing our recipes for slow cooked, pressure cooked, and grilled brats in beer. 

Which Brats do we recommend?

Fresh pork brats are the best from a local butcher but when in Wisconsin folks swear by Sheboygan brats, the county where German ancestry abounds. They include finely ground pork and ground spices typically nutmeg, pepper, and caraway. In the UK the closest I can find to a bratwurst is a fresh Cumberland sausage and the beer by local brewery Dawkins Ales.

Which Beer works best?

Lager is recommended for it’s light and milder flavor but seriously you can use any beer you like. A stout is more robust however there is a whole spectrum from those deeply rich malty / coffee / chocolatey varieties to lighter and less complex Guinness styles. If you live in Chicago we love the range at La Grow Organic Beer Co. and there’s something for all tastes. La Grow are a wonderful local company run by “4 devoted dads” who we are also partnering with for a Father’s Day giveaway. Head on over to facebook to take part here! 

Which additional Herbs & Spices?

Herbs and spices will ultimately add flavor to the onions and beer braising liquid which is delicious spooned over the brats on the bun. We go in two directions here. 1) Coq au Vin blend which contains dried green herbs thyme, oregano, bay and black pepper. We pair this with the coarse ground mustard, dill pickles, ketchup, and sauerkraut. 2) Smoky BBQ blend with paprika and smoked sea salt for a hint more spice. We pair this with BBQ sauce and  yellow mustard.

Get a bonus second use from the juice left in the pot and repurpose into a Wisconsin Beer Cheese Soup (Coq au Vin blend) and a Beer Braised Brisket (Smoky BBQ blend)

A Brat Bar

Toppings: sauerkraut, coarse ground mustard, slices of dill pickles, ketchup, extra fried onions

Great Sides: Macaroni cheese, Baked Beans, Potato Salad

Join us on Friday, June 26th @11am on Instagram @zenofslowcooking for our demo of this super simple supper!

Print Recipe

Beer Braised Brats

Ingredients

• 6 bratwurst sausages
• 2 cups / 1 large white onion sliced
• 1 Smoky BBQ or Coq au Vin Blend
• 1 16oz can of lager
• 6 brat buns

optional

• 2 cups sauerkraut
• French's mustard, BBQ sauce, chopped dill pickles, Chicago green relish, wholegrain mustard, ketchup

Instructions

Pressure Cook Directions

• Add the sausages, onion, Smoky BBQ blend or Coq au Vin blend (whichever using), and the beer to the pot
• Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 15 minutes.
• Vent with Quick Pressure Release and stir in the sauerkraut if using
• Optional: Pre-heat the grill on medium heat and pop the brats directly onto the hot grill to get those char marks before serving with condiments you LOVE!

Slow Cook Directions

• Add the sausages, onion, Smoky BBQ blend or Coq au Vin blend (whichever using), and the beer to the slow cooker
• Stir, cover and cook on LOW: 7-8 hours or HIGH: 3 hours
• Optional: Pre-heat the grill on medium heat and pop the brats directly onto the hot grill to get those char marks before serving with condiments you LOVE!

Grilling Directions

• Pre-heat the grill on medium heat
• Add the sausages, onion, Smoky BBQ blend or Coq au Vin blend (whichever using), and the beer to a sided sheet pan or foil tray
• Place the pan / tray directly onto the grill and cook for 30 - 40 minutes until brats are just cooked
• Remove the pan / tray and pop the brats directly onto the hot grill to get those char marks before serving

Zen Moment

“Of all the paths you take in life, make sure a few of them are dirt.” – John Muir