Sheboygan-Style Brats Recipe

Name: Sheboygan-Style Brats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Brats; 1 1/2 pounds pork butt, fat trimmed and discarded; 1 pound veal shoulder or beef hanger steak, fat trimmed and discarded; 1/2 pound pork fatback; 1 tablespoon kosher salt; 2 teaspoons ground white pepper; 1 teaspoon dried marjoram; 1/2 teaspoon caraway seed; 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1 tablespoon minced garlic, optional; 2 teaspoons red pepper flakes, optional; one 5-foot pieces natural sausage casing; Beer Bath; 6 cups beer, preferably a German lager, pilsner, or ale; 1 cup butter; 1 large onion, grated; 1 large onion, thinly sliced; 3 cloves garlic, smashed; 1 tablespoon red pepper flakes, optional; 1 bay leaf; Salt and pepper to taste

Servings: persons

For the Brats
1 1/2 pounds pork butt, fat trimmed and discarded
1 pound veal shoulder or beef hanger steak, fat trimmed and discarded
1/2 pound pork fatback
1 tablespoon kosher salt
2 teaspoons ground white pepper
1 teaspoon dried marjoram
1/2 teaspoon caraway seed
1/2 teaspoon grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 tablespoon minced garlic, optional
2 teaspoons red pepper flakes, optional
one 5-foot pieces natural sausage casing
Beer Bath
6 cups beer, preferably a German lager, pilsner, or ale
1 cup butter
1 large onion, grated
1 large onion, thinly sliced
3 cloves garlic, smashed
1 tablespoon red pepper flakes, optional
1 bay leaf
Salt and pepper to taste

1
Cut the pork butt, veal or beef, and fatback into 1/2 to 3/4-inch cubes and chill thoroughly. It helps to have the meat partially frozen to prevent the fat from smearing.
2
Grind the meat in small batches using a 3/16-inch plate.
3
Combine the meat in a bowl with the spices. Mix thoroughly and refrigerate.
4
If the sausage casings are salt-packed, rinse and soak them for 30 minutes. Slide the casing onto your sausage stuffer's tube. Put the beef-pork mixture into the stuffer and run the motor (or press the mixture, if using a manual stuffer), pushing the mixture until it begins to emerge from the sausage stuffer. You want to start extruding meat into the casing before tying off the end to make sure no air is trapped in the casing. Tie the casing into a knot and start extruding the meat into the casing, slipping more casing off as necessary. You want the casing to be tightly packed with the sausage mixture, but not so full that it bursts. At first, this can seem tricky, but as you go you'll get the hang of it.
5
Now you have one long sausage. Gently twist it into 4-inch lengths. Cut apart or leave in a string and refrigerate until ready to cook, no more than two days. To store longer, freeze in zip-top bags with as much air squeezed out as possible.
6
In a large saucepan or Dutch oven, combine all the ingredients for the bath and bring to a low simmer.
7
Prepare a medium grill fire. Brown the brats evenly, off to the side of the coals, turning frequently. When the brats are browned, remove to the barely simmering beer bath and let sit for 15 minutes or longer.
8
Serve the brats in good crusty buns with the braised onion slices on top. Have sauerkraut, whole-grain mustard, and catsup on hand.

1295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the Brats, 1 1/2 pounds pork butt, fat trimmed and discarded, 1 pound veal shoulder or beef hanger steak, fat trimmed and discarded, 1/2 pound pork fatback, and more.

Yes, Sheboygan-Style Brats falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheboygan-Style Brats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions