Wisconsin Sauce To Keep Burgers And Brats Hot Food

WISCONSIN BEER BRAT SAUCE

Steps:

• Add all ingredients to a small sauce pan and simmer for 10 minutes, or until sauce has thickened back into ketchup like consistency. Let cool slightly.
• Yields 2 cups.
• Serve on top of grilled bratwurst.

WISCONSIN SAUCE TO KEEP BURGERS AND BRATS HOT

Steps:

• Bring to boil: one 12 ounce can of beer, 1/8 lb. margarine and one large onion cut up in chunks.
• Add the meat then to keep it warm. If you have cold meat, you can simmer it in this to warm it up again.

WISCONSIN BRATWURST

Steps:

• Prick bratwurst with fork to prevent them from exploding as they cook. Place in a large stock pot with the onions, butter, and beer. Place pot over medium heat, and simmer for 15 to 20 minutes.
• Preheat grill for medium-high heat.
• Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls.

MAKE AHEAD GRILLED BRATS AND BEER WISCONSIN STYLE

Steps:

• Place brats in large saucepan and cover with 4 cans of beer.
• Bring to boil.
• Lower temperature and simmer for 10 minutes.
• Meanwhile saute sliced onions in olive oil or margarine.
• Cover and cook slow, turning onions often till tender.
• Do not caramelize.
• Drain bratwurst and place on hot grill.
• Gas or charcoal.
• Brown evenly on all sides.
• Watch closely.
• The sausage fat can cause flare-ups.
• Remove from grill, when browned.
• Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
• Refrigerate, until one hour before eating.
• Reheat slowly for an hour.
• If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.