Sheboygan Beer and Brat Stew: A Taste of Wisconsin Tradition

The scent of simmering beer and savory bratwurst always transports me back to summer weekends spent at my grandparents’ cottage on Elkhart Lake, just a short drive from Sheboygan. The air would be thick with the aroma of charcoal grills, the sound of laughter, and the distinct tang of bratwurst sizzling away. My grandfather, a true Wisconsinite, always had a pot of something similar to this stew bubbling away, a communal dish meant to be shared and enjoyed with family and friends. This recipe attempts to capture the spirit of those carefree days, a hearty and comforting taste of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 3 hours 15 minutes
• Total Time: 3 hours 30 minutes
• Servings: 6
• Yield: Varies depending on pot size
• Dietary Type: Not specified

Ingredients

• 6 Johnsonville Stadium Bratwursts
• 16 ounces beer (I use Budweiser)
• 8 baby red potatoes
• 1 beef bouillon cube (or use packet from a package of beef ramen noodles)
• Water
• 10 1/2 ounces cream of onion soup
• 8 ounces shredded sharp cheddar cheese
• Pepper to taste

Equipment Needed

• Kettle or large pot
• Slow cooker
• Knife
• Cutting board
• Stirring spoon
• Colander or strainer

Instructions

1. Begin by preparing the bratwurst. Slice the bratwursts into bite-sized pieces.
2. Place the sliced brats in a kettle or large pot.
3. Pour the 16 ounces of beer over the bratwursts. Ensure the brats are submerged in the beer.
4. Place the kettle with the beer and brats in the refrigerator to marinate for at least 3 hours. This allows the bratwurst to absorb the flavor of the beer.
5. While the bratwursts are marinating, prepare the potatoes. Cut the 8 baby red potatoes into bite-sized pieces. There is no need to peel them.
6. Place the cut potatoes inside the slow cooker.
7. Add just enough water to the slow cooker to cover the potatoes.
8. Add the 1 beef bouillon cube (or the packet from a package of beef ramen noodles) to the slow cooker. This will add depth of flavor to the stew.
9. Stir in the 10 1/2 ounces of cream of onion soup. Ensure all ingredients are well combined.
10. Cook the potatoes until they are tender. This will take approximately 3 hours on the low setting of your slow cooker. Be sure to stir occasionally to prevent sticking.
11. After the bratwursts have marinated for at least 3 hours, remove them from the refrigerator.
12. Heat the bratwursts in the beer to a rolling boil on the stovetop.
13. Boil the bratwursts for 3 minutes, while stirring constantly. This will cook the bratwursts and further infuse them with the beer flavor.
14. Pour about 3/4 cup of the boiled beer into the potato mixture in the slow cooker. This doesn’t need to be measured exactly; add enough to gain the desired consistency for your stew. This beer will add extra liquid and flavor.
15. Drain the remaining beer from the kettle, reserving the bratwurst pieces. A colander or strainer works well for this.
16. Brown the drained bratwurst pieces in the same kettle you used for boiling. Browning the bratwurst adds another layer of flavor. Ensure not to overcrowd the pot.
17. Add the 8 ounces of shredded sharp cheddar cheese to the potato mixture in the slow cooker. Stir until the cheese is melted and evenly distributed.
18. Add the browned bratwurst pieces to the potato and cheese mixture in the slow cooker.
19. Add pepper to taste.
20. Stir the stew well to combine all the ingredients thoroughly.
21. Serve hot and enjoy!

Expert Tips & Tricks

• For a deeper, richer flavor, consider using a darker beer like a stout or porter. However, be mindful that this will change the overall taste profile.
• To save time, you can use pre-cooked bratwursts. Simply skip the boiling step and add them directly to the slow cooker after browning.
• If you prefer a smoother stew, you can use an immersion blender to partially blend the potato mixture before adding the cheese and bratwursts. Be careful not to over-blend.
• For an extra touch of flavor, sauté some chopped onion and garlic before adding them to the slow cooker along with the potatoes.
• If the stew becomes too thick, add a little more beer or water to reach your desired consistency.
• Don’t have cream of onion soup? Use cream of mushroom or cream of celery.
• Make ahead: you can prepare up to step 7 a day in advance and store in the refrigerator.

Serving & Storage Suggestions

Serve the Sheboygan Beer and Brat Stew hot in bowls. Garnish with a sprinkle of fresh parsley or chives for added visual appeal. It pairs perfectly with crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through, or warm gently in a saucepan on the stovetop, adding a splash of beer or water if needed to prevent sticking.

Freezing is not recommended due to the dairy content of the cream of onion soup and cheese, which may separate upon thawing and alter the texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	689.1 kcal	N/A
Calories from Fat	357 g	52%
Total Fat	39.7 g	61%
Saturated Fat	17.2 g	86%
Cholesterol	108.6 mg	36%
Sodium	1449.8 mg	60%
Total Carbohydrate	50.6 g	16%
Dietary Fiber	5.2 g	20%
Sugars	3.9 g	15%
Protein	27.2 g	54%

Variations & Substitutions

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the stew for a bit of heat.
• Vegetarian Version: Substitute the bratwursts with vegetarian sausages or hearty mushrooms.
• Gluten-Free: Ensure the beer and cream of onion soup are gluten-free.
• Lower Sodium: Use low-sodium broth instead of beef bouillon.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?
A: Absolutely! Feel free to experiment with different beers to find your favorite flavor profile. Lighter lagers work well, but darker beers like stouts or porters can add a deeper, richer flavor.

Q: Can I make this stew in a Dutch oven instead of a slow cooker?
A: Yes, you can! Follow the same steps, but simmer the stew on the stovetop over low heat for about 2-3 hours, or until the potatoes are tender.

Q: Can I add other vegetables to the stew?
A: Definitely! Chopped carrots, celery, or onions would be great additions. Add them to the slow cooker along with the potatoes.

Q: Can I use pre-shredded cheese?
A: Yes, but freshly shredded cheese melts more smoothly and evenly.

Q: Is it necessary to marinate the bratwurst in beer?
A: While it’s not strictly necessary, marinating the bratwurst in beer infuses them with flavor and adds a depth to the stew. It’s highly recommended for the best results.

Final Thoughts

I hope this recipe for Sheboygan Beer and Brat Stew brings a little bit of Wisconsin comfort to your kitchen. It’s a hearty, flavorful, and satisfying dish that’s perfect for a chilly evening or a casual gathering with friends and family. Don’t be afraid to experiment with different variations and substitutions to make it your own. Enjoy, and please share your feedback – I’d love to hear how it turns out for you! Pair it with a local Wisconsin craft beer for the ultimate experience.