According to my Ryan Braun calendar, it’s March! You know, that month between football and baseball. But if you have been watching Hot Stove reports since December, you’re probably as ready for spring as I am.
And nothing says “It’s baseball season in Wisconsin” like deep-fried bratwurst. I submitted this recipe to the Miller Park “Create a Concession Contest”, and while I was beat out by sausage on a stick and gravy-covered french fries (whatevs), I thought I’d share it with you. Maybe it can go on your Opening Weekend party menu. Or make them ahead of time, throw them in the cooler, and warm ’em up on your tailgate grill.
Mini Wisconsin Egg Rolls
12 wonton wrappers
8 oz (or two sausages removed from casing) beer-flavored bratwurst
1 ¼ cups sauerkraut (with or without caraway seeds)
¼ cup finely minced onion
¼ cup finely minced apple
2 tsp. white sugar
Oil for frying
Spicy mustard for dipping
Combine sauerkraut with onion and apple. Simmer for 30 minutes. Onions and apples should be tender and translucent.
While the sauerkraut is simmering, in a separate pan break up bratwurst and cook over medium heat until completely browned. Drain off excess grease.
Combine sauerkraut mixture and bratwurst, add sugar. Cook together for 15 minutes over low heat.
Fill wonton wrappers with 1 tablespoon of bratwurst and sauerkraut.
To fold mini egg rolls, lay out wrapper with bottom corner facing you. Fold bottom corner over the mixture, followed by the outside corners. Brush sides and top corner with water, and roll upward to seal the roll.
Fry at 350° for about 5 minutes, or until golden brown on each side.
Place on paper towel to drain. Serve with your favorite Wisconsin mustard for dipping!
Notes: These rolls can be assembled in advance and fried from frozen. This recipe makes approx. one dozen mini egg rolls. To make larger rolls, use 2 tablespoons of filling and an egg roll wrapper. Pairs well with a Spotted Cow or Miller Lite.