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Sheboygan Beer Bratwurst with Onions

Sheboygan Beer Bratwurst with Onions

September 13, 2016


2 lbs McGonigle's Fresh Sheboygan Style Bratwurst

6 Bottles (12 oz) of Oktoberfest Beer

2 Onions, sliced thin

1 cup Plugra European Style Butter

1 to 2 tsp Black Pepper

6 Roma Hoagie Rolls

1 Jar Hoganville Family Farms Sauerkraut

1 Jar Inglehoffer Stone Ground Mustard


1Prick bratwurst with a fork and add to stockpot with remaining ingredients. Add enough beer to cover the brats plus a little extra. If you have beer left over, well...it is Oktoberfest! Cheers!

2Over medium heat simmer brats for 15 to 20 minutes.

3Heat up your grill to medium high and oil the grate to keep the brats from sticking.

4Strain onions from remaining liquid and keep warm. Warm up the hoagie rolls if desired.

5Grill brats for 10 to 15 minutes until evenly browned, turning occasionally.

6Serve hot on hoagie rolls with onions, Inglehoffer Stone Ground Mustard and Hoganville Sauerkraut.

7Best enjoyed with a malty Oktoberfest beer...if you have any left. Enjoy!

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