Sheboygan Grilled Brats

Growing up on a lake in the Sheboygan area, this was a standard way that the German folks would grill their brats. We always served them on the old-fashioned hard rolls. By finishing them in the beer sauce they just get better and better. Though it's expensive, on special occasions I use a dark beer which is not German at all: Guinness Irish Stout. Around our house, we eat them with ketchup and mustard, and the cooked onions from the brat sauce.

Recipe by   
 1 Servings
  • Prep
    5 mins
  • Cook
    47 mins
  • Serve in
    52 mins


  • 1/4  cup butter
  • medium onions, thinly sliced
  • cloves garlic, chopped
  • (12 ounce) bottles dark beer
  • pounds fresh bratwurst
  • 10  hot dog buns


Also by