Authentic Wisconsin Sheboygan Double Brat Sandwich Recipe

Introduction

There is perhaps no city in America more synonymous with the art of grilling sausages than Sheboygan, Wisconsin, widely known as the "Bratwurst Capital of the World." The Sheboygan Double Brat is not merely a sandwich; it is a cultural institution, a rite of passage for tailgaters, and a masterpiece of textural contrast. Unlike a standard hot dog, this sandwich demands specific architecture: two savory bratwursts served side-by-side on a singular, very specific type of bread known as a Semmel roll or a "hard roll." The magic lies in the crunch. The roll must be robust enough to hold the juices of two brats without falling apart, offering a flaky, crispy exterior and a soft interior. Cooking this on an Arteflame grill elevates the experience, allowing you to achieve that signature char on the sausages while simultaneously butter-toasting the rolls to golden perfection on the flat cooktop. Get ready to experience a true taste of the Midwest.

Ingredients

• 4 Fresh Bratwursts (preferably Johnsonville or a local butcher blend)
• 2 Sheboygan-style hard rolls (Semmel rolls are authentic; sturdy Kaiser rolls are a substitute)
• 4 tbsp Unsalted butter, melted (for brushing)
• 1/2 cup Yellow onion, diced
• Stone-ground brown mustard (to taste)
• 4 Dill pickle slices (long sandwich slices work best)
• Optional: 1 tbsp Vegetable oil (for the grill surface)

Instructions

Step 1: Fire Up the Arteflame

1. Begin by preparing your Arteflame grill. Place three paper napkins soaked in vegetable oil in the center of the grill base.
2. Stack your hardwood logs over the napkins in a pyramid structure and light the napkins.
3. Allow the fire to burn for about 20 minutes until the center grill grate is extremely hot (over 600°F) and the outer flat carbon steel cooktop has reached a consistent medium-high cooking temperature.

Step 2: Grill the Brats

1. Lightly oil the flat cooktop surface. Place the fresh bratwursts on the flat top, arranging them closer to the center for higher heat initially to sear the casings.
2. Sear all sides until they develop a rich, mahogany-brown color.
3. Once seared, move the brats to the cooler outer edge of the cooktop to finish cooking through gently without bursting the casings. The internal temperature should reach 160°F.

Step 3: Toast the Hard Rolls

1. While the brats are finishing, slice your hard rolls open. The "hinge" should be kept intact if possible, though Sheboygan style often separates them slightly.
2. Brush the cut sides of the rolls generously with melted butter.
3. Place the rolls cut-side down on the flat cooktop. Toast them for 1-2 minutes until they are golden brown and crispy. This step is crucial for the structural integrity of the sandwich.

Step 4: Assemble the Double

1. Open your toasted hard roll.
2. Place two grilled bratwursts side-by-side inside the single roll.
3. Top generously with stone-ground brown mustard, diced onions, and dill pickle slices.
4. Serve immediately while the bun is crunchy and the meat is juicy.

Tips for Authenticity

Achieving the authentic Sheboygan flavor profile requires attention to the "crunch factor." The most common mistake non-locals make is using a soft hot dog bun. A soft bun will disintegrate under the weight and juice of two brats, ruining the experience. If you cannot find authentic Semmel rolls, look for a bakery-fresh hard roll with a crust that flakes when you squeeze it. Additionally, when using the Arteflame, manage your heat zones carefully. You want the casings to snap when bitten, not to be rubbery or burnt. Avoid piercing the bratwurst casing with a fork while cooking; doing so lets all the flavorful fats and juices escape, resulting in a dry sausage. Use tongs exclusively. Finally, while it is tempting to load up on toppings, the traditional Sheboygan style favors simplicity: mustard, onion, and pickle allow the meat and bread to shine.

Variations

While the classic preparation is sacred to purists, the Sheboygan Double is versatile enough to handle a few delicious twists. Here are a few ways to mix it up without losing the spirit of the dish:

• The Beer Bath: Before grilling, simmer the raw brats in a pot of beer, butter, and onions on the Arteflame cooktop for 15 minutes, then sear to finish.
• The "Works": Add ketchup (controversial in Wisconsin!), relish, and sweet peppers alongside the standard toppings.
• The Wisco-Cheese: Melt a slice of sharp cheddar or Swiss cheese over the brats during the last minute of grilling on the flat top.
• The Single: If you have smaller appetites, use one brat per hard roll, but butterfly the sausage (slice it lengthwise almost all the way through) to cover the surface area of the bun.
• Kraut Style: Top heavily with warm Bavarian-style sauerkraut for a tangy kick.

Best Pairings

A sandwich this hearty requires sides and drinks that can stand up to the rich flavors of pork and spices. In Wisconsin, the pairing is almost as important as the main course. You absolutely cannot go wrong with fresh, squeaky cheese curds—either deep-fried or fresh from the bag. They provide a creamy, salty counterpoint to the savory bratwurst. For a side dish, a warm German potato salad, dressed with vinegar and bacon rather than mayonnaise, cuts through the fat of the sausage beautifully. Alternatively, creamy coleslaw adds a nice cold crunch. Beverage-wise, this meal begs for a cold beer. A Wisconsin spotted cow farmhouse ale, a crisp Pilsner, or a classic American lager are the ideal companions to wash down the salty, savory goodness of the double brat.

Conclusion

The Wisconsin Sheboygan Double Brat Sandwich is more than just a meal; it is a celebration of community, heritage, and the simple joy of grilling. By using the Arteflame grill, you replicate the intense heat and flat-top searing capabilities of the best Midwest diners and brat stands, ensuring a result that is smoky, juicy, and perfectly texturized. Whether you are hosting a game day party or simply craving a hearty dinner, this recipe delivers on all fronts. Remember, the secret is in the hard roll and the double meat—don't skimp on either. Fire up the grill, grab a cold drink, and enjoy a bite of Wisconsin history right in your own backyard.