Who makes Wisconsin’s best brats? Depends on who you ask…

It’s always “brat summer” in Wisconsin, and contrary to what people from other states may argue, there is a “right way” to make one.

Everyone thinks they’ve unlocked the “true” brat recipes–the perfect combination of meat, technique, and toppings. Don’t believe us? Take a look at this story–“The Only Rule of Wisconsin Brats is That There Are Many Rules”–from the Takeout.

Or better yet, just scroll Reddit! Thread after thread after thread proves just how personal brats can be. Here are the most common recommendations.

Who Makes Wisconsin’s Best Brats? 

“Your local butcher” is the resounding #1 response. Also on the list:

🌭 Fox Brothers (Hartford, WI)

🌭 Hewitt’s Meats (Marshfield, WI)

🌭 Hoff’s Quality Meats (Brownsville, WI)

🌭 Miesfeld’s Triangle Market (Sheboygan, WI)

🌭 Usinger’s (Milwaukee, WI)

What’s the “Right” Way to Cook a Wisconsin Brat?

Again, an assortment of “must-dos” and “nevers,” but the most popular recommendations are:

✅ “Grill, always. Sear both sides on high heat, and then cook slow and indirect until up to temperature.”

✅ “Beer boiling is useful when you’re feeding more than 80 people and need to keep some warm while cooking more.”

✅ “Sear on direct heat, finish on indirect heat, and keep warm in a low-heat beer bath.”

✅ “Grill over low-medium heat first for about 15-20 minutes, turning regularly, and then crank the heat up to high to get a good char before serving.”

✅ “Boil them in a large saute pan with as many onions fit and a couple cups of water. Cook down until the liquid is gone, and then crank the heat up to char before serving.”

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