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Sheboygan-Style Bratwursts

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Makes 4 servings 1x

Time 35 to 40 minutes



  • 4 or 8 fresh bratwursts
  • 4 hard rolls (preferably semmel rolls)
  • Coarse brown mustard for serving
  • Ketchup for serving
  • Thinly sliced onion for serving
  • Dill pickle slices for serving


  1. Start the coals or heat a gas grill for medium-low to low direct cooking. Make sure the grates are clean.
  2. Put the brats on the grill directly over the fire. Close the lid and cook, turning them every few minutes, until cooked through and crusted on all sides, 20 to 25 minutes total. If they’re browning too fast, move them to the outside edge of the fire or turn the heat down so they can cook through slowly, developing a deep brown color without bursting or burning.
  3. Transfer the brats to a platter. Split the rolls and put 1 or 2 bratwurst in each. Serve, passing the condiments at the table.

– Recipe from How to Grill Everything

Recipe variations

Beer-Braised Brats with Onions
An extended beer bath keeps the brats plump on the grill and infuses them with flavor: Melt 4 tablespoons (1/2 stick) butter in a large pot over medium heat. Add 2 onions, sliced, and cook until softened, 8 to 10 minutes, stirring occasionally. Add the brats, nestling them down into the onions, and pour in two 12-ounce bottles or cans of beer, whatever kind you prefer. Bring to a boil, reduce the heat to a simmer, and let it bubble away, turning the brats occasionally, until most of the beer has evaporated, 40 to 60 minutes. Transfer the brats to a medium direct fire and grill until deeply browned on all sides, turning frequently, 4 to 6 minutes total. Serve on hard, hotdog, Portuguese, or other rolls as you prefer, topped with the braised onions.

Cider-Braised Brats with Sauerkraut
Same principle as above: Put 2 cups cider and 1 pound drained and rinsed fresh sauerkraut in a large skillet. Bring to a boil, reduce the heat to a simmer, and nestle in the brats. Cook as in the variation above, except the cider will reduce faster, in 30 to 40 minutes. Top the grilled brats with the sauerkraut.

Beer-Braised Italian Sausage with Onions and Peppers
Substitute sweet and/or hot Italian sausage links for the brats. Follow the directions for Beer-Braised Brats with Onions, but use olive oil instead of butter and add 2 green bell peppers, stemmed, seeded, and sliced, to the onions.