We were psyched when the Golden Eagles finally secured their place in the NCAA tournament, because that meant we got a second chance to make food from Wisconsin. And that could mean only one thing…brats! Bratwurst originally came from Germany, but has found a home for itself in Wisconsin, where brats—especially beer brats, a WI speciality—feature prominently at Packers tailgates (and maybe at Golden Eagle tailgates as well—do you tailgate basketball games?).
5 uncooked brats
1 bottle of beer (dark is best)
1 onion, chopped
1 tbsp. brown sugar
1 tbsp. unsalted butter
1. Place brats in a dutch oven. Add onions, sugar, and butter. Cover with beer. If beer does not cover brats, add some water.
2. Simmer—do not boil!—brats in the beer for about half an hour.
3. Finish brats on a grill, or—if it’s too cold out—in a frying pan.