Entree: United States – Wisconsin (Upper Midwest) – Sheboygan Double Brat

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 10 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 bratwursts, approx. 5 oz (140 g) each, total ~2.5 lb (1.12 kg)
- 4 hard rolls (crusty rolls or kaiser rolls)
- 12 fl oz (355 ml) lager beer (plus 1–2 tbsp (15–30 ml) extra if desired)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large yellow onions, sliced, about 1 lb (450 g)
- 1/2 cup (120 ml) prepared spicy brown mustard (for serving)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 lb (900 g) small red potatoes (about 1.8–2.0 lb (816 to 907 g) before trimming)
- 6 slices bacon, approx. 6 oz (170 g)
- 1/2 small red onion or 1 shallot, finely chopped, about 2 oz (60 g)
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (8 g) fresh parsley, chopped
- Optional: dill pickle spears, for serving

Show original ingredient measurements

- 8 bratwursts, approx. 5 oz (140 g) each, total ~2.5 lb (1.12 kg)
- 4 hard rolls (crusty rolls or kaiser rolls)
- 12 fl oz (355 ml) lager beer (plus 1–2 tbsp / 15–30 ml extra if desired)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 large yellow onions, sliced, about 1 lb (450 g)
- 1/2 cup (120 ml) prepared spicy brown mustard (for serving)
- 1 tsp (5 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 lb (900 g) small red potatoes (about 1.8–2.0 lb before trimming)
- 6 slices bacon, approx. 6 oz (170 g)
- 1/2 small red onion or 1 shallot, finely chopped, about 2 oz (60 g)
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 ml) yellow mustard
- 1 tbsp (12 g) granulated sugar
- 2 tbsp (8 g) fresh parsley, chopped
- Optional: dill pickle spears, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Two beer-steamed then grilled bratwursts served on a crusty hard roll with mustard and savory onions, accompanied by a warm German-style potato salad—an Upper Midwest main course rooted in Wisconsin's German heritage.

Regional Notes:
This Sheboygan version features the local habit of steaming brats in beer before grilling and serving two brats on a hard roll (sometimes called a "hard roll" or kaiser), topped simply with mustard and onions. The warm vinegar-and-bacon potato salad is a classic Wisconsin side that turns the sandwich into a full entree typical of county fair and fish boil stands in the region.

1. Prep potatoes: scrub the potatoes and cut larger ones in halves so pieces are roughly uniform. Place in a large pot, cover with cold water, add 1/2 tsp (2.5 g) salt, bring to a boil and simmer until just tender, 12–15 minutes. Drain and keep warm.
2. Make warm potato salad: while potatoes cook, fry bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool; reserve 1–2 tbsp (15–30 ml) bacon fat in the skillet. Add chopped red onion or shallot to the hot bacon fat and cook 1–2 minutes until softened. Stir in apple cider vinegar, yellow mustard, sugar, and 1/4 tsp (1.25 g) pepper; simmer 1 minute. Toss warm potatoes with the dressing, add crumbled bacon and chopped parsley, adjust salt and pepper to taste; cover and keep warm.
3. Beer-steam brats: place brats in a medium saucepan or deep skillet in a single layer. Add beer and enough water to come about halfway up the sides of the brats (about 1/2–1 cup (120–240 ml) extra if needed). Bring to a gentle simmer over medium heat, cover, and simmer 10–12 minutes to cook through.
4. Caramelize onions: while brats simmer, heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a separate skillet over medium-high. Add sliced onions and a pinch of salt; cook, stirring occasionally, until onions are soft and golden brown, 12–15 minutes. If they begin to stick, splash a tablespoon (1 tbsp (15 ml)) of beer or water to deglaze.
5. Brown brats: heat a grill or a large skillet to medium-high and add 1 tbsp (15 ml) oil. Remove brats from the beer bath, reserve the liquid if desired for other use, and brown the brats 2–3 minutes per side until nicely charred.
6. Warm rolls: split the hard rolls and toast cut sides on the grill or skillet for 1–2 minutes until lightly crisp.
7. Assemble doubles: place two browned brats in each toasted roll. Top each pair with a generous spoonful of caramelized onions and a smear or squeeze of spicy brown mustard (adjust to taste). Serve each sandwich with a generous side of warm German-style potato salad and optional dill pickle spears.
8. Serve: plate four Sheboygan Double Brats immediately so the brats stay hot and the potato salad remains warm.

Short Description:
Two beer-steamed then grilled bratwursts served on a crusty hard roll with mustard and savory onions, accompanied by a warm German-style potato salad—an Upper Midwest main course rooted in Wisconsin's German heritage.

Regional Notes:
This Sheboygan version features the local habit of steaming brats in beer before grilling and serving two brats on a hard roll (sometimes called a "hard roll" or kaiser), topped simply with mustard and onions. The warm vinegar-and-bacon potato salad is a classic Wisconsin side that turns the sandwich into a full entree typical of county fair and fish boil stands in the region.

1. Prep potatoes: scrub the potatoes and cut larger ones in halves so pieces are roughly uniform. Place in a large pot, cover with cold water, add 1/2 tsp (2.5 g) salt, bring to a boil and simmer until just tender, 12–15 minutes. Drain and keep warm.
2. Make warm potato salad: while potatoes cook, fry bacon in a skillet over medium heat until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate and crumble when cool; reserve 1–2 tbsp (15–30 ml) bacon fat in the skillet. Add chopped red onion or shallot to the hot bacon fat and cook 1–2 minutes until softened. Stir in apple cider vinegar, yellow mustard, sugar, and 1/4 tsp (1.25 g) pepper; simmer 1 minute. Toss warm potatoes with the dressing, add crumbled bacon and chopped parsley, adjust salt and pepper to taste; cover and keep warm.
3. Beer-steam brats: place brats in a medium saucepan or deep skillet in a single layer. Add beer and enough water to come about halfway up the sides of the brats (about 1/2–1 cup / 120–240 ml extra if needed). Bring to a gentle simmer over medium heat, cover, and simmer 10–12 minutes to cook through.
4. Caramelize onions: while brats simmer, heat 1 tbsp (15 ml) oil and 1 tbsp (15 g) butter in a separate skillet over medium-high. Add sliced onions and a pinch of salt; cook, stirring occasionally, until onions are soft and golden brown, 12–15 minutes. If they begin to stick, splash a tablespoon (15 ml) of beer or water to deglaze.
5. Brown brats: heat a grill or a large skillet to medium-high and add 1 tbsp (15 ml) oil. Remove brats from the beer bath, reserve the liquid if desired for other use, and brown the brats 2–3 minutes per side until nicely charred.
6. Warm rolls: split the hard rolls and toast cut sides on the grill or skillet for 1–2 minutes until lightly crisp.
7. Assemble doubles: place two browned brats in each toasted roll. Top each pair with a generous spoonful of caramelized onions and a smear or squeeze of spicy brown mustard (adjust to taste). Serve each sandwich with a generous side of warm German-style potato salad and optional dill pickle spears.
8. Serve: plate four Sheboygan Double Brats immediately so the brats stay hot and the potato salad remains warm.