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BOUNTIFUL WISCONSIN - Beer Mustard Bratwurst
By Terese Allen & La Vona Quinn

Everybody's dying to get the grill out, and brats the quintessential way to celebrate the arrival of warmer weather. April may be unpredictable, but brats are always a favorite in Wisconsin. And although I never thought we could improve on good ol'brats-cooked-in-beer, this recipe is even better.

It's from "Bountiful Wisconsin" and was contributed by La Vona Quinn, McFarland, Wisconsin - winner of the 1997 Wisconsin Trails Recipe Contest.

Terese


Ingredients for Beer Mustard Bratwurst:

  • 8 Wisconsin bratwurst
  • 1 cup Wisconsin beer
  • 1/4 cup Dijon mustard
  • 3 tablespoons molasses
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Preparation:

  1. Prick bratwurst all over.
  2. Combine remaining ingredients in large, sealable plastic bag.
  3. Add brats, seal, and place in bowl.
  4. Marinate brats in refrigerator 8-24 hours, turning bag occasionally.
  5. Drain and grill.
  6. Tuck into brat buns and enjoy with Wisconsin beer.

Reprinted from:

BOUNTIFUL WISCONSIN
By Terese Allen



Terese Allen is one of the Midwest's best-known cookbook writers and a collector of Wisconsin's ethnic food traditions. A former professional chef, caterer, and restaurant manager, she maintains her craft through teaching cooking classes.

Allen is author of : Ovens of Brittany Cookbook, Fresh Market Wisconsin, Wisconsin Food Festivals, Hometown Flavor and Bountiful Wisconsin.

Her food column appears regularly in Wisconsin Trails Magazine, where she is a contributing editor. She can also be seen on-line at Taste of Wisconsin.

Terese 's books are available on Wisconsinmade.com

 


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