WI 4th of JULY family memories supper

[chowmama]

4. Spent a lot of time in Sheboygan as a kid

It was double brats in a semmel roll, crusty enough to tear the roof of your mouth. For large gatherings, the brats were always grilled first, then thrown into simmering beer with butter and onions. If they were still a little pink, this finished them off.

The cooking started an hour or more before they were going to be served, depending on the size of the expected crowd. By eating time, there could be vats of them all ready to go. The line started early, but once they started serving, nobody ever had to wait for more to be cooked. It was a feeding frenzy.

The hot fat, beery onions and mustard on top were a serious danger to shirts, pants and bystanders. As a little kid, I learned quickly to not stand where I could get dripped on.