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How to Grill Brats in 5 Steps

1. Charcoal or Gas grilling works great. If you do charcoal, we suggest briquettes over hardwood charcoal as hardwood charcoal burns too hot for bratwurst.

2. Soak bratwurst in COLD water for 5-7 mins prior to cooking. This will make the casing more pliable and reduce breakage.

3. With good medium heat, gently lay the brats on the clean hot grate. NOTE: Use a water spray bottle for lightly dousing flames if needed. A fire too hot will split the casing which will make the brat lose flavorful juices.

4. Turn and rotate the Brats often on the grill. Brat’s only take total of 7-8 mins to fully cook.

5. To check if the brats are completed, slice one open and check inside to be sure it is not raw. Internal temperature should be 160 degrees.

6. BONUS: if you are not consuming the brats right after cooking, consider the Sheboygan classic brat “hot tub.” Put finished brats in a dish filled with ¼ stick of butter, 2 bottles of beer and 1 slice large onion, have it simmer on low heat.

Here's How We Cook Out Brats


Simple Brine recipe to bring more flavor and moisture to pork and poultry.


• 1/3 cup Kosher Salt

• 1/2 cup sugar

• 4 cups water

• Ice

• Beer (optional)

• Apple Juice (optional)

• Fresh Herbs (optional)


1. Dissolve 1/3 cup salt and 1/2 cup sugar in the water.

2. Put ice in 1/3 gallon pitcher about 3/4 full.

3. Add additional liquid (beer or apple juice) if desired.

4. Pour dissolved water, salt & sugar in pitcher.

5. Add more water to fill pitcher to top.

Brine Time for Meats:

Full chickens (whole or cut up and not injected with broth): 24-48 hours

Fresh chicken breasts: 24 hours

Pork steaks: 24 hours

Baby Back Ribs & Country style Ribs: 24 hours

Bone in or Boneless Pork chops: 24 hours

Pork Shoulder roast: 48 hours

Pork Tenderloin with a white wine & mushroom sauce

Simple Brine recipe to bring more flavor and moisture to pork and poultry.


• 1 whole tenderloin

• 8 oz mushrooms (sliced)

• 1/2 small onion (diced)

• 1 tbsp. lemon juice

• 1 cup cooking white wine

• 2 cups heavy cream

• 1 tsp garlic

• salt & pepper

• Oil


1. Remove silver skin, slice pork about 1” thick

2. Add 2 tbsp. oil to large sauté pan on med-hi heat; sear pork for about 2 mins per side.

3. Remove from pan, add mushrooms (and more oil if needed) sauté on med-hi for 4 mins while stirring occasionally.

4. Add onions & garlic, cook for one min.

5. Add lemon juice & white wine, heat until reduced by 1/2.

6. Add heavy cream & reduce about in 1/2

7. Add pork to sauce to reheat

8. Serve with your favorite starch & vegetable.

Simply Delicious Hot Beef Sandwiches


• 3 lbs. Miesfeld’s Chuck Roast

• 1 pack dry ranch powder

• 1 pack of Au Jus mix

• 8 pepperoncini’s

• 1/4 cup Butter or Margarine


1. Put chuck roast in crock pot, then top it with all the ingredients

2. Cook on high for 6-8 hours or until tender

3. Remove roast & shred (discard fat)

4. Return to crock pot to keep warm prior to serving

5. Add hot water or put on low heat (if necessary)

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