Wisconsin-style Bratwurst

The wave of German immigrants to Wisconsin in the late 1800’s brought along their favorite foods and culture along with their farming and cheese-making skills. Today, polka bands, beer gardens, and an enthusiasm for the perfectly cooked bratwurst can be found across Wisconsin.Makes 10 Servings
Ingredients

•10 fresh bratwurst sausages
•2 tablespoons butter
•2 cups thinly sliced white onions
•60 ounces beer (5 bottles)
•10 hoagie buns
•Stone ground or brown mustard

Directions

Place bratwurst in a large stockpot with butter, onions and beer. Simmer gently for about 20 minutes. (Be careful not to boil them or the skins will burst.) Remove brats from the pot and put on a pre-heated grill, or under the broiler, for 10 to 15 minutes until nicely browned. (You don’t have to worry about cooking them; they are fully cooked at this stage.) Cover grill between turnings.

Mother In Law's Pasta Salad

1 Bag salad macaroni
1 Regular bottle cucumber ranch dressing
1 Large cucumber
2 Medium tomatoes
1 Tablespoon dill weed
1 Tablespoon Bon Appetite seasoning
Salt to taste

Directions:

Boil salad mac per directions, or to your taste. I like my pasta firm in my salad. Cool off in fridge or room temperature. Meanwhile skin cucumber and dice into small pieces. Same with tomatoes. Once macaroni is cool, add salad dressing until pasta is evenly Incorporated. Add tomatoes and cucumbers. Add seasonings to taste. 1 tablespoon is a rough estimate. Chill or serve room tempurature. Makes a large bowl.