Wisconsin bratwurst is beer-simmered then char-grilled, served on a Sheboygan-style hard roll with stadium mustard, sauerkraut and a glass of Wisconsin lager.

Bratwurst reached Wisconsin with the German immigrant wave of the 1840s and became Madison's tailgate and Brewers-stadium food by the early 20th century. Sheboygan, an hour north, claims the hard-roll style; Madison adopted the bratwurst on a hard roll at the Dane County Farmers' Market on Capitol Square, where multiple vendors grill brats every Saturday May through November, and at Camp Randall and Memorial Union tailgates each fall football season.

Where to eat Bratwurst on a hard roll in Madison

3 editor picks for Bratwurst on a hard roll in Madison, ranked by editorial score. All Madison signature dishes · Bratwurst on a hard roll across every city.

  • The Old Fashioned

    Order Fried Wisconsin cheese curds with a brandy Old Fashioned, plus the Friday fish fry if it's a Friday.

    The Old Fashioned on North Pinckney, the Wisconsin canon codified into a tavern menu since 2005, runs cheese curds, fish fry and brandy Old Fashioneds.

    DetailsDirections

  • Tornado Steak House

    Order A bone-in ribeye and a brandy Old Fashioned at the bar before sitting.

    Tornado Steak House on South Hamilton, a block off Capitol Square, runs Madison's traditional supper club tier with steaks and the weekly Friday fish fry.

    DetailsDirections

  • The Plaza Tavern & Grill

    Order The Plazaburger with the secret sauce, plus a side of fried cheese curds.

    The Plaza Tavern on North Henry, a block off State Street between the Capitol and UW Madison, is home to the secret-sauce Plazaburger since 1964.

    DetailsDirections

Make it at home

Serves 440 minEasy

Ingredients

  • 4 fresh Wisconsin bratwurst
  • 350ml lager beer
  • 1 large yellow onion, sliced
  • 4 Sheboygan-style hard rolls
  • Yellow stadium mustard
  • Sauerkraut to serve
  • 1 tablespoon butter
  • Salt and pepper

Method

  1. In a heavy pan, melt the butter over medium heat. Add sliced onions and cook 5 minutes until softened.
  2. Add the bratwurst and pour in the lager. Bring to a gentle simmer and cook 15 minutes, turning the brats occasionally to color all sides.
  3. Remove the brats and onions from the beer; reserve the beer-onion mixture warm.
  4. Heat a grill or grill pan to medium-high. Char-grill the bratwurst 3 to 4 minutes per side for grill marks.
  5. Split the hard rolls; add a generous stripe of stadium mustard.
  6. Place a bratwurst on each roll, top with the beer-cooked onions and a generous spoonful of sauerkraut.
  7. Serve immediately with a side of cold lager.

Editor tip. Sheboygan-style hard rolls are essential; brioche is too soft. Use natural-casing pork bratwurst. Don't skip the beer simmer.

Common allergens: Gluten.