Sheboygan, Wisconsin is known for several food specialties, including:
- Sheboygan-style bratwurst: Sheboygan-style bratwurst is a type of German-style bratwurst that is made with a mixture of pork and beef, and flavored with a blend of spices including coriander, ginger, and nutmeg. It is traditionally grilled or pan-fried and served on a bun with mustard and sauerkraut.
- Sheboygan hard rolls: Sheboygan hard rolls are a type of round, crusty bread roll that is popular in the Sheboygan area. They are typically served with bratwurst or other types of sausage, and are known for their distinctive crunchy crust and soft, fluffy interior.
- Kringle: Kringle is a type of Danish pastry that is made with layers of flaky, buttery dough and filled with a variety of sweet fillings such as fruit, nuts, or cream cheese. It is a popular treat in the Sheboygan area, and is often served at special occasions and celebrations.
- Cheese curds: Cheese curds are a type of fresh, unpressed cheese that is made from cow’s milk. They are known for their distinctive squeaky texture when bitten into, and are often served as a snack or appetizer, either plain or battered and fried. Cheese curds are popular in the Sheboygan area, and can be found at many local restaurants and markets.
Here is a recipe for Sheboygan-style bratwurst:
- 1 pound Sheboygan-style bratwurst
- 2 cups water
- 1/2 cup beer
- 2 cloves garlic, minced
- 1 small onion, chopped
- 4 bratwurst buns
- Mustard and sauerkraut, for serving
- In a large saucepan, combine the water, beer, garlic, and onion. Bring the mixture to a boil over medium heat.
- Add the bratwurst to the pan, making sure they are fully submerged in the liquid. Reduce the heat to low and simmer the bratwurst for 10-12 minutes, or until they are cooked through.
- Preheat a grill or grill pan over medium-high heat. Remove the bratwurst from the pan and grill them for 2-3 minutes per side, or until they are browned and slightly crispy.
- Serve the bratwurst on buns with mustard and sauerkraut, if desired.
To make Sheboygan hard rolls, you will need:
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 3 3/4 cups all-purpose flour
- 1 egg, beaten
- Sesame seeds (optional)
- In a small bowl, dissolve the yeast in the warm water. Let it sit for about 5 minutes, until it starts to foam.
- In a large bowl, mix together the sugar, salt, and oil. Add the yeast mixture and 1 cup of the flour, and stir until the mixture is smooth. Add the remaining flour, 1/2 cup at a time, stirring until the dough becomes too stiff to stir.
- Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes, until it is smooth and elastic. Place the dough in a greased bowl, turning it once to coat the surface. Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat the oven to 400°F. Punch down the dough and divide it into 8 equal pieces. Shape each piece into a round roll and place them on a baking sheet. Brush the rolls with the beaten egg and sprinkle them with sesame seeds, if desired.
- Bake the rolls for 15-20 minutes, or until they are golden brown. Serve the rolls warm, with butter or your preferred spread.
To make kringle, you will need:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 egg
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Filling of your choice (such as fruit preserves, nuts, or cream cheese)
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, cream, and vanilla. Add the egg mixture to the flour mixture and stir until a dough forms. Divide the dough in half and wrap each half in plastic wrap. Chill the dough for at least 1 hour, or until it is firm enough to roll out. 2. Preheat the oven to 375°F. On a lightly floured surface, roll one half of the dough into a 16-inch circle. Spread the filling of your choice over the dough, leaving a 1-inch border around the edge. Cut the dough into 16 wedges, but do not separate them.
- Starting at the wide end of each wedge, roll the dough up tightly toward the point. Place the rolls, points down, on a baking sheet. Repeat the process with the remaining dough and filling.
- Bake the Kringle for 20-25 minutes, or until they are golden brown. Let the Kringle cool for a few minutes before serving.
To make cheese curds, you will need:
- 1 quart whole milk
- 1 quart heavy cream
- 1 teaspoon salt
- 1/4 teaspoon white vinegar
- 1/4 cup cold water
- All-purpose flour, for dusting
- Vegetable oil, for frying
- In a large saucepan, combine the milk, cream, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Reduce the heat to low and add the vinegar. The mixture should start to curdle.
- Using a slotted spoon or a large-holed strainer, carefully scoop out the curds and transfer them to a cheesecloth-lined colander. Tie the ends of the cheesecloth together to form a bag, and hang it over a bowl to drain for about 1 hour.
- Preheat a deep fryer or a large saucepan filled with oil to 375°F. Place the cold water in a shallow bowl. Spread a layer of flour on a plate.
- Gently squeeze the cheese curds to remove any excess moisture. Working in small batches, dust the cheese curds with flour, shaking off any excess. Dip them in the cold water, then roll them in the flour again to coat.
- Carefully lower the cheese curds into the hot oil and fry them for 1-2 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the cheese curds from the oil and drain them on a paper towel-lined plate. Serve the cheese curds hot, with your favorite dipping sauce.