by Sue Lau | Palatable Pastime
Bratwurst Tacos is my recipe of the day with the blogging group From Our Dinner Table. We group on Sundays to post recipes on common topics. This week we are sharing recipes for tacos.
I’d first heard about these type of tacos years ago reading a food festival cookbook. Apparently they had been quite a hit at Tejanos Mexican-American restaurant in Sheboygan, Wisconsin that has since closed.
Start with fresh bratwurst
I think they sold these at street fairs. Such a shame that they closed. To have a Mexican restaurant be this creative really was a blessing to our culture, but increasingly, in an effort to control costs and streamline operations, most restaurants stick to a menu of “plain vanilla” items to help their restaurant succeed.
Get brats grilling
But in fact I relish the eatery with creativity and ingenuity. And while I never got the chance to visit up there in Wisconsin, I feel their legacy lives on. For who had heard of a bratwurst taco? And now, they are part of my everyday American life.
Brats are almost done!
From Our Dinner Table
Taco About It
- Blackened Salmon Tacos from Art of Natural Living
- Bratwurst Tacos from Palatable Pastime
- Buffalo Chicken Tacos from A Kitchen Hoor’s Adventures
- Grilled Shrimp Tacos from That Recipe
- Instant Pot Pork Verde Tacos from Cheese Curd In Paradise
- Slow Cooker Chicken Tacos from Hezzi-D’s Books and Cooks
- Sweet Potato Tacos from Jen Around the World
Brats Ready for Taco Time!
Use whatever type of toppings you like. These are dressed with lettuce, tomato, fresh jalapeno, salsa and cheese.
I thought the fresh peppers were quite good and I would prefer those over jarred pickled jalapenos. But you do you!
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- 1 Grill
- 5 fresh bratwurst
- 5 taco or fajita size flour tortillas
- toppings of choice (shredded lettuce, chopped tomato, cheddar cheese, salsa, etc.)
- Grill bratwurst until cooked through, about 20-25 minutes.
- Griddle tortillas until warm, pliable and slightly browned.
- Place brats on tortillas and serve with toppings of choice.
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My husband is from Milwaukee, so we are not strangers to bratwurst at all. In fact, before I visited his home there, the only kind of bratwurst I had ever seen was the whitish kind, already precooked.
Those are more like hot dogs actually, while the fresh ones are a bit meatier. I tried fresh Polish sausage as well, which is similar.
Over the years, this kind of thing has risen in popularity and now you can find them on most grocery store shelves. I think you can feel free to experiment as well. We have a butcher down in the Findlay Market here in Cincinnati who specializes in sausages and I can think of a number of those which would be fantastic in this.
I have had variations on a theme of many kinds of smoked sausage, Italian salsiccia, Portuguese sausages, Cajun sausages, mettwursts (big here in Cincinnati) and even lamb Merguez sausage which I really really love grilled and piled in a pita.
The tortillas in this I use fresh-pack which they sell at Kroger (premade fresh dough) which I griddle for a few minutes and they are done. But just as well, you can use any fresh flour tortilla warmed up, the smaller the better.
I have had nice ones sized for fajitas which would be just right. But even if they are a little big, don’t worry about it.
I used a variety of typical taco toppings with the brat. Cheese, tomato, fresh jalapeno, freshly made salsa, and lettuce. I was out of sour cream or may have used that as well. But toppings are easy and you may have a few ideas of your own.