NEW! Now you can tune in here for your very own culinary tips, news, insights and thoughts direct from our kitchen. Learn more about some of your favorites and soon to be favorites on our menu, discover new recipes and stories we'll share and more in this fun, brand new featured section we call Notes from The Kitchen. Only at www.theoschophouse.com
Summer Grilling Stars: Inside Secrets
to an Authentic Sheboygan Double Brat
Blog Entry #8 | 6-2-09
Page 1, 2
Hey, it's that time again! Nothing else signals the official arrival of Summer like a grill sizzling with your favorite choices of sausages and meats. Though it is possible to do some sophisticated and elaborate things with meats and vegetables on a Summer grill that yield amazing results, let's face it, it is often times best when it's just about simplicity and fun in the sun. And nowhere can simplicity work well like it does on an outdoor Summer grill, it's made for it. So of all of the things that can be grilled let's today talk about the finer points of one of the favorite of many, and what may be the prime example of Wisconsin soul food, an authentic Sheboygan Double Brat.
To those who have had the real thing, an authentic double brat on a Sheboygan hard roll represents the holy grail of Summer taste. These bad boys are rightfully craved all over our fine country, and are found right in our own backyard. Unfortunately, elsewhere it's often duplicated with pathetic and traumatic results, and waiting taste buds usually go disappointed, or worse yet, don't even realize what they're missing. On this side of the big pond you owe yourself a trip to the source; Sheboygan, WI, if you wish to taste an example of the real experience at least once. There is a reason why Sheboygan can call itself "Bratwurst Capital of the World", as you'll soon discover. It's a proud tradition taken seriously there as well as a booming business.
The Basics
Now for those unfamiliar, a bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German bratwurst, from "brat", which is finely chopped meat and "wurst", or sausage. The Sheboygan area has a strong German heritage which explains the expertise with these sausages.
Though it is a fairly straight ahead, simple meal consisting of brats, buns, condiments, sides and beer, there are some important essentials to keep in mind. You start with quality meat, there are preferences, but anything found at Miesfeld's or Johnsonville Brat will be solid choices when buying brats. See the links below for a wide variety of options these two provide alone, anything from traditional to a dizzying array of 'modern' and exotic choices with blends of meats and spices can be found. In addition, you'll find smaller mom and pop butcher shops in the area offering their own options which can be nice.
Moving along, though it can be eaten in a single 'brat' bun, the proper way in Sheboygan is a 'double' on a Sheboygan hard roll properly prepared (keep reading) and with "da works" which are simply condiments of chopped onion, ketchup, pickles, brown mustard, and lots of butter. Did I mention lots of butter? OK, a few words about the condiments now follow; yellow mustard is a 'no go'. The classic mustard for brats is a brown Wisconsin German-style Dusseldorf, medium to dark in color and pungency, slightly sweet-sour and sometimes flavored with herbs. Dijon is also acceptable. And next; sauerkraut as a topping is also frowned upon, though still eaten by others outside the area.
Not to be forgotten are the 'sides' of German or American potato salad, pickle, and baked beans. Of course the proper accompanying beverage is a nice cold beer or two, Pabst or Old Style if available. That's cases. Check.
The Sheboygan Hard Roll
Now a few words on one of the big secrets; it's all in the bun. Really. Without a doubt, the biggest sin is to put a brat in a regular hot dog bun. The truth is, you can't have an authentic sandwich without what is known as the Sheboygan hard roll, it is essential. This delicious roll is known as a Semmel roll and is a close cousin to the Bavarian roll. The Semmel roll is a chewy and fairly substantial roll with a delicately crispy crust and a distinct cleavage across the top in the middle with a dusting of rye flour over the top. The genuine article is baked in a brick oven. Sheboygan is an area with a long history of many fine bakeries, find any one today and they should have the real thing. Again, essential if you want the real thing.
An additional practical matter of a Semmel is they don't turn to mush when eating a brat like hot dog buns, they're built to get the job done.
And don't forget, not only are these buns great for brats, but they transform hamburger and steak sandwiches into truly lofty status. Any local restaurant worth their weight will be serving all three in a Sheboygan hard roll, which means just about everybody. And it does make a difference, so check that out.
But the difficult part is that these essential items are hard to find outside of the area. Brats are much easier to find both online and in grocery stores, but not so yet with these buns. Even with finding them elsewhere if lucky, nothing beats the authentic fresh stuff made that morning right there when you walk in wanting to pick up your rolls for the day's grilling. Anyone hungry yet? next >
Page 1, 2