Sheboygan Grilled Brats Recipes

Steps:

• Prepare grill.
• Grill bratwursts on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until cooked through and dark golden brown, about 20 minutes. (You will need to mist the coals with water to keep "brats" from being scorched when fat drips down and flames erupt.)
• Put a pair of brats, cut in half lengthwise and stacked, on each roll.
• Smother brats with accompaniments.

Steps:

• In a large deep heavy skillet stir together beer, mustard, and ketchup.
• Cut 1 onion into thick slices and add to beer mixture.
• Bring beer mixture to a boil and in it simmer bratwursts, uncovered, turning occasionally, 20 minutes.
• Prepare gill.
• Remove bratwursts from beer mixture, discarding beer mixture. Cut remaining 3 onions into thick slices, keeping slices intact.
• Grill bratwursts with onion slices on an oiled rack set 5 to 6 inches over glowing coals, turning onions once, until bratwursts are cooked through and golden brown and onions are cooked through, about 5 minutes.
• Put a pair of "brats," cut in half lengthwise and stacked, on each roll.
• Top brats with grilled onion, pickles, and mustard.

Steps:

• Pierce each bratwurst 4 times with a fork and put the sausages in a pan large enough to hold them in one layer.
• Add beer and bring to a boil over medium heat.
• Let simmer for 15-20 minutes.
• Drain bratwurst; place on a prepared grill over medium-high heat.
• Grill for about 10 minutes or until well browned.
• Lightly butter the rolls; you can either toast them under the broiler or grill them until they are golden brown.
• Put brats in rolls; serve with mustard, onion, and pickles or sauerkraut.
• Sheboygan natives have been known to douse their bratwurst sandwiches with lots of hot melted butter.