Milwaukee 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 Milwaukee with the German immigrant wave of the 1840s and became the city's signature sausage by 1880, when Fred Usinger opened his sausage shop on Old World Third Street. Sheboygan, an hour north, claims the hard-roll style; Milwaukee took up the bratwurst on a hard roll as its tailgate, Summerfest and Brewers-stadium food. Usinger's still makes the canonical version; the bratwurst remains the city's defining sausage in 2026.

Where to eat Bratwurst on a hard roll in Milwaukee

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

  • Usinger's Famous Sausage

    Try Bratwurst on a hard roll

    Usinger's on Old World Third Street has made Milwaukee bratwurst, knockwurst and Polish sausage since 1880, with a retail counter and a sausage cart.

    DetailsDirections

  • Lakefront Brewery

    Order All-you-can-eat perch fish fry with the polka band on Friday night.

    Lakefront Brewery on North Commerce Street, Russ Klisch's 1987 brewery, runs the city's defining Friday fish fry with a polka band and free brewery tours.

    DetailsDirections

  • The Vanguard

    Order Buffalo chicken brat with house slaw and a Wisconsin sour off the taps.

    The Vanguard on South Kinnickinnic in Bay View serves 20 house-made sausages including vegan brats, plus 30 taps of craft beer since 2014, counter-only room.

    DetailsDirections

  • Old German Beer Hall

    Order Giant Bavarian pretzel with beer cheese and a one-liter stein of Hofbrau Original.

    Old German Beer Hall on Old World Third Street downtown is a Hofbrau-style bier hall with one-liter steins, giant pretzels, bratwurst and Bavarian schnitzel.

    DetailsDirections

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Make it at home

Serves 440 minEasy

Ingredients

  • 4 fresh Wisconsin bratwurst, Usinger's brand if possible
  • 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; a brioche bun is too soft. If you can't find Usinger's, use any natural-casing pork bratwurst. Don't skip the beer simmer; it sets the flavor.

Common allergens: Gluten.