From Mary Lou Haen,
of the Sheboygan Jaycees:
"First of all, bratwursts must be made outside on a Weber grill. Bratwurst cannot be boiled or microwaved! No matter what the temperature outside, this is the only true way bratwurst can be prepared. So, keep the Weber close to the house so Sheboygan brats can be enjoyed all year long.
"Use tongs when turning the brats over the coals. You don't want to lose any of the savory juices encased in the sausage. [Brats should be] grilled to a deep brown color (not burnt)."
If you're not ready to assemble your sandwich right away, there is a Sheboygan-approved method for holding bratwurst: Simmer 2 cans of beer with 1/4 cup butter and a thinly sliced onion. The brats can be kept hot in this mixture until ready to eat.
Wisconsin Food Festivals
by Terese Allen
Photographs by Milwaukee Dept of City Development and Gary Knowles
Reprinted with permission
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