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Festival Foods

Wisconsin-style Hot Dog
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Ever wonder why Wisconsin, the Sausage Capital of the US, doesn't have its own signature hot dog preparation? Yeah, so did we, so we decided to come up with one. I dare say this is the greatest representation of Wisconsin in hot dog form ever. Yield: 4 dogs (2 servings)

Hot Dog Ingredients Amount
Gilbert’s Craft Sausages Froman Uncured Beef Franks 4
Sheboygan-style Hard Rolls 2
Cheese Curds 1 cup
White Onion 1/2 medium onion
Sauerkraut 1 cup
Pickle Slices (Bread & Butter or Dill) 4-5 slices
Brown Mustard to taste
Butter a few pats
BEER BATH INGREDIENTS Amount
New Glarus Spotted Cow or other fine, Wisconsin beer 1 bottle (and one for you)
White Onion 1/2 medium onion
Butter 1 generous pat

Method Of Preparation:

  • Cut white onion in half. Chop half into fourths and slice the other half into rings.
  • Pour bottle of beer into medium sauce pan. Place the quartered onion half into pan along with a pat of butter. Bring to a gentle boil.
  • Once boiling, put all 4 Froman Uncured Beef Franks into pan. Allow to simmer for 5-10 minutes. While simmering, pre-heat the grill (grilling is optional).
  • Finish dogs on the grill until they reach your desired level of "char."
  • Slice the hard rolls and butter the cut sides. Toast the cut sides on the grill to a golden brown.
  • Spread brown mustard on the hard rolls and top with 2 Fromans per roll.
  • Top the dogs with cheese curds, onions, kraut, and pickle slices.
  • Finish with another squirt of brown mustard, and enjoy!
This recipe borrows inspiration from the classic Sheboygan-style double brat. The kraut and cheese curds complement each other, and the coarse-ground texture of our Froman Uncured Beef Franks really stands up to all the other flavors. It's about time Wisconsin had an official hot dog, isn't it?
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