Football Saturday: The Brat

Next up?  The classic Wisconsin bratwurst.

Again, none can compare.

(Do they even eat brats anywhere else?  I wonder.)

You can even pocket a brat and sneak it into the stadium for a mid-game snack,

just like these guys:

I remember being a freshman in the UW-Madison dorms,

and this dorky out-of-stater said to me and some lady friends:

"You Wisconsin broads sure do eat a lot of meat!"

Word, brother.

Because it is GOOD.

If your lucky enough, like me, to have an aunt with a family-run meat locker

to send you hand-made sausages, like jalapeno cheddar brats (mmm!),

Score!

Or, perhaps you are lucky enough to live next to an establishment,

such as the Milwaukee Public Market,

which has about 20 varieties of fresh brats for you to choose from daily.

Otherwise,  there's nothing wrong with your standard Johnsonville's...

just make sure you buy the UNCOOKED brats,

because half of what makes a Wisconsin brat "Wisconsin" is the cooking technique.

1.

Bring at least 2 of your favorite beers, sliced onions, and water to a boil.
(Note:  Darker beer is better for this technique, but to each his own.)

Add your brats, reduce heat, and simmer for 10-ish minutes.

Par-boiling adds delicious beer-onion flavor to your pork sausages.

Note:  This can be done ahead of a time.  Even the day before!

So there's no excuse not to have the best brats at your morning tailgate.

Ya hear?

2.

Fire up the grill!

Brats will still need to cook approximately 5-7 minutes per side over medium heat.

Add an opened can of sauerkraut (don't forget to remove the label!)

over indirect heat to warm.

Frank's is the best!

And you cannot have a Wisconsin brat without the kraut!

(Your brat farts will not be the same!)

3.

Meanwhile, caramelize some onions.

(You could also do this ahead of time, wrap in some foil,

and bring to your tailgate to re-heat on the grill.)

I like Vidalia, Spanish, or yellow onions 

because they're sweeter than red or white onions.

Slice them about 1/8 to 1/4 inch thick.

Heat a pan with olive oil AND butter.

Add the onions and get them sweating.

Add salt and pepper to taste,

along with garlic powder,

a pinch of cayenne pepper and some sugar.

Saute over low heat for as long as possible.

Usually 30 minutes will get you to a delicious golden brown color.

Just like candy.

4.

Prepare your sides.

I suggest things like:

Maple-brown sugar-bourbon baked beans.

(You can re-heat in a tin can over the grill if you're tailgating).
Warm up your brat buns while you're at it.
(Read:  I said BRAT buns, not hotdog buns.  BIG difference.)

Potato salad.

Homemade pickles.

(All will keep chilled in a cooler.)

Add the brat to your warmed or toasted brat bun.

Top with spicy brown mustard and a little ketchup, if you must.

Add the kraut and onions,

and I promise you won't be disappointed.

A little bit of spicy, vinegary, sweet, meaty goodness in every bite.

FANTASTIC.

And don't forget an ice cold beer to wash it all down!

Happy Tailgating, Wisconsin-style!

~Photos by b~