Wisconsin Bratwurst Dog
Grilled bratwurst served in a hard roll with sauerkraut and mustard, a Wisconsin classic.
The Wisconsin Bratwurst Dog is a Midwestern staple that swaps the standard hot dog for bratwurst—a nod to the state’s deep German heritage. Typically, the brat is grilled (often after a soak in beer and onions), then served in a bun with toppings like mustard, sauerkraut, grilled onions, or pickles. It’s a fixture at tailgates, backyard cookouts, and especially Green Bay Packers games, where fans take their brats seriously. Sheboygan, Wisconsin, is particularly famous for its brats and even hosts a Brat Days festival. The brat dog is less about condiments and more about showcasing the juicy, spiced sausage itself. It’s hearty, smoky, and pure Wisconsin comfort.
Authentic Recipe
Ingredients
- 4 Fresh bratwurst (Johnsonville or Usinger's preferred)
- 2-3 bottles Wisconsin lager beer (Miller Lite, PBR, or local brew)
- 2 Large yellow onions (Sliced thick)
- 2-3 tablespoons Butter
- 4 Hard rolls (Brat buns preferred)
- 8 oz Sharp Wisconsin cheddar (Shredded for cheese sauce)
- 2 tablespoons Flour (For cheese sauce)
- 1 cup Whole milk
- as needed Stone-ground mustard
- 1 cup Sauerkraut (Optional)
- 1 teaspoon Dijon mustard (For cheese sauce)
- 1/2 teaspoon Worcestershire sauce (For cheese sauce)
Instructions
- Pour beer into large pot, enough to cover brats.
- Add sliced onions to beer and bring to boil.
- Add brats, reduce to simmer for 10-15 minutes until cooked through.
- Remove brats, reserve onions and some beer liquid.
- Make cheese sauce: Melt butter, whisk in flour, cook 1-2 minutes.
- Gradually add milk and 1/4 cup reserved beer, whisk constantly.
- Simmer until thickened, remove from heat, stir in cheese.
- Add Dijon mustard and Worcestershire to cheese sauce.
- Grill brats over medium heat, turning frequently until golden brown.
- Place grilled brat in hard roll.
- Top with beer-braised onions and drizzle with beer cheese sauce.
- Add stone-ground mustard and sauerkraut if desired.
- Serve immediately. This is authentic Wisconsin tailgating tradition!
Related Styles (kinda)
4 similar styles
Foot-long frankfurter served with grilled peppers, sauerkraut, and onions, a style found in Colorado.
Deep-fried hot dog served on pizza bread with fried potatoes, onions, and peppers, a New Jersey specialty.
Hot dog topped with seasoned ground beef (carne molida), sauerkraut, stewed onions, potato sticks, and mayo-ketchup, a Boricua street staple.
Tiny hot dog in a three-inch roll, topped with spicy meat sauce, chopped onions, and mustard, a regional style from Troy, New York.