Wisconsin’s Date of Statehood – May 29th, 1848
It isn’t often that you think of tailgating when you are enjoying a hot bowl of soup. But when you pair it with beer braised brats and a cold evening, nothing says “game on” quite like Wisconsin! This soup was smooth, rich, and delicious (particularly if you dip your brat INTO your soup. Try it now, thank me later.) The brats were perfectly cooked with sweet, soft onions on a hard roll. It wasn’t fancy or fussy. But it was comfort food in the way that only Wisconsin can deliver!
Tips and Tricks
- When you need grated cheese for a recipe, always buy a block and shred it yourself. I know it is tempting to get the already shredded cheese, but trust me, doing it yourself is just better. Pre-grated cheese contains preservatives like potato starch and natamycin, meant to keep the shreds from clumping together in the bag. That also means they don’t melt together as well when cooking. Freshly grated cheese lacks those additives.
- You can use a blender to get smooth soups and sauces, but I highly recommend getting a stick or immersion blender. It does suck a great job AND it is easy to clean up after with no pouring of things from one place to another!
- After you grill the bratwurst, if you can’t serve them right away, place them back in the pot with the beer and onions to keep warm.
- Know your delicious meat product:
- American hot dog. This sausage is all beef and in a natural casing. The natural casing provides a “snap” or slight resistance when you bite into it, which brings out the taste and juicy flavors of the meat. Depending on the US city you’re in, the hot dog can be paired with many condiments and toppings including mustard, ketchup, mayo, cheese, pickles and other veggies. The hot dog is usually steamed, boiled or grilled.
- Kielbasa. Also known as Polish sausage, this meat is made of pork or a combination or pork and beef. It has a strong garlic flavor along with pimentos, cloves, marjoram and smoke. It’s often paired with sauerkraut and is usually grilled, seared or smoked.
- Bratwurst. Also referred to as “brat”, the German sausage is generally made with pork and veal, but beef can also be used. It’s seasoned with a variety of subtle flavors like caraway seeds, coriander, ginger or nutmeg. It is often paired with sauerkraut or potato salad and is usually sautéed, broiled or grilled.
- Italian sausage. This meat is made with coarsely ground fresh pork and it’s flavored with garlic and fennel seed. There’s a hot version of this sausage that includes red pepper flakes. It is often served with grilled onions and fried peppers on sub sandwich rolls, and it’s usually grilled or sautéed.
Wisconsin Beer Brats
Serves 2
- 2 Fresh Bratwurst
- 1/2 White Onion, peeled and sliced
- 2 Cans (24 oz.) of Light Beer
- 2 Brat or Hot Dog Buns
- Condiments as desired, mustard, ketchup, pickles, etc.
Step 1: Place the brats and the sliced onions in a medium pot. Pour the beer over the meat and onions and place on a medium-high stove.
Step 2: Bring the pot to a boil and reduce the heat to medium. Cook for 15 minutes.
Step 3: After 15 minutes, remove the brats from the pot and set aside.
Step 4: Reduce the heat to low, cover, and simmer the onions while the rest of the steps take place.
Step 5: Preheat a grill to medium-high. Once hot, place the brats on the grill and cook 3-4 minutes. Then, turn them over and grill the other side for an additional 3-4 minutes.
Step 6: Remove the brats from the grill and serve them hot on a split bun and topped with the simmered onions and any other condiments you like.
Beer Cheese Soup
Serves 4-6
- 1/4 Cup Butter
- 1 Large Yellow Onion, peeled and chopped
- 2 Celery Stalks, leaves and root removed and diced
- 2 Medium Carrots, peeled and diced
- 4 Cloves of Garlic, peeled and minced
- 1 Bay Leaf
- 1/3 Cup All-Purpose Flour
- 1 3/4 Cup Chicken Broth
- 1 (12oz) Bottle English Style Brown Ale (like Newcastle)
- 2 Cups Half and Half
- 1 Tbs Worcestershire Sauce
- 1 tsp Dry Mustard
- 1/2 tsp Salt
- Dash Cayenne Pepper
- 12 oz. Sharp Cheddar Cheese, shredded
- Freshly Popped Popcorn, for garnish
Step 1: Place a large pot over medium heat. Once it is hot, add the butter and allow it to melt. Once melted, add the chopped onion, celery, carrot, garlic, and bay leaf. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Step 2: Once softened, reduce the heat to medium-low and sprinkle the flour evenly; over the contents of the pot. Stir to thoroughly combine and coat everything in the flour. Cook, stirring frequently, for 3 minutes.
Step 3: Add the chicken broth and beer to the pot and stir to combine. Then, slowly add the half and half while stirring. Bring the liquid to a simmer and cook for 5 minutes, stirring occasionally.
Step 4: Add the Worcestershire sauce, dry mustard, salt, and cayenne pepper to the pot. Stir to combine.
Step 5: Remove the bay leaf and puree the soup with an immersion blender (or transfer to a standard blender) until smooth.
Step 6: Place the soup back over medium-low and add the cheese, one handful at a time. Stir in between adding more cheese until all of the cheddar is melted.
Step 7: Once all of the cheese has been added, cook for an additional 3-4 minutes, stirring frequently.
Step 8: Serve hot with a sprinkling of popcorn over the soup.
Fun Facts about Wisconsin: 1. The first kindergarten classes in the U.S. were held in Watertown in 1856 at the home of a German couple. 2. The first ever ice cream sundae was served in Two Rivers, Wisconsin in 1881. 3. The term “cheesehead” actually started as a term the German soldiers used to insult the Dutch during World War II. These days, the term is used in a bit more endearing way to describe cheese-lovin’ Wisconsites. The first cheesehead was worn at a Brewers game, not a Packers game, and was a couch cushion with holes burned in the foam and painted yellow. 4. Marathon County produces nearly all of the ginseng grown in the U.S. and about 10 percent of the world’s supply. 5. Soviet satellite Sputnik IV fell out of orbit in 1962 and while most of it burned up on re-entry, a 20-pound piece of debris crashed to the ground in Manitowoc. 6. Although Warrens only has 400 residents, it draws 100,000 visitors each September for the world’s largest cranberry festival (and Wisconsin produces 60 percent of the nation’s cranberries!). 7. Wisconsin’s state symbol, the badger, doesn’t refer to the animal but instead to the 1820s lead miners who traveled for work and dug tunnels to sleep in and keep warm, much like a badger.
Edible U.S. 