Ya, dat's good eatin', eh?

The Wisconsin Recipe Pages
Brats, Booyah, Bluegills
and the
Mystery of


Home I Oom Pah Pah Wisconsin's Soul Food
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Authentic Wisconsin Recipes

Appetizers I Salads Veggies and Sides I Soups I Fish I Meats and Main Dishes I Desserts

Wisconsin cuisine draws heavily on its German and other ethnic heritages.  Dairy farming produces abundant milk, cheese,  and butter.  Beef and pork are corn-fed; fat and tender.  Sausage-making is a common art.  Farms also produce a cornucopia of fresh vegetables.  Fruit orchards provide apples, sour cherries, raspberries, strawberries, and cranberries.  The many lakes provide freshwater fish.  This page is your jumping off point to the taste of Wisconsin through its classic recipes.

Bratwurst, the ultimate sausage and soul food of Wisconsin, gets its own page.  There you'll also find recipes for classic accompaniments to bratwurst, including a recipe for German potato salad.

Wisconsin is the dairy and cheese state.  There are dozens of small cheese factories throughout the state.  Many of them are true artisan shops.  As you might imagine, cheese appears everywhere in the Wisconsin culinary repertoire - soups, salads, main dishes, appetizers, and desserts.

Another specialty of Wisconsin is meat.  This is the Midwest United States, where you'll find the best corn-fed beef and pork in the world.  We eat a lot of steak, beef roast, and thick pork chops.

Wisconsin has thousands of cold-water lakes.  Abundant fresh fish finds its way to the Wisconsin table in a variety of presentations.

Use this page to link to recipes for many of the classic dishes of Wisconsin cuisine.  Enjoy!


The star in this category is Wisconsin Creamy Brick Spread (no, it's not something you spread on a brick).

Salads Veggies and Sides

Wisconsinites eat more artery-clogging foods than greens, but there are a few favorites.  Try the potato pancakes - you'll love them.


Say it with me - Wisconsin Beer Cheese Soup!  Now, say Booyah!


We eat a lot of fish, so we know how to cook it.  Wisconsin favorites include walleye, perch, bluegills, trout, and salmon.  Fresh fish, breaded and fried on the shore of a deep cold lake, is not to be missed.  In Door County, fish boil is a tradition still practiced each summer.

Meat and Main Dishes

In Wisconsin, the portions are huge because the meat is so good.  That is, unless you make it into Stuentchnesch.


If you've been to Germany, Denmark, etc., you know that Northern Europeans love their desserts.  We're their descendents.  Recipes on this page include hickory nut pie, apple kuchen, schaum torte, kringle, and the Wisconsin State Fair favorite - cream puffs.  Forget about calories for a little while.  You don't get dessert everyday.










Here's an ode to Wisconsin food posted by my brother on a discussion board he moderates.  Some of the German spellings are not correct, but he certainly gets his idea across eh?

Wisconsin has a large population of German and Polish decent.. Let's try some Sauerbraten, Vienner Schnitzel, or Swinen Schnitzel. How about Stuentchnesh, or maybe take a walk on the wild side and do a Chicken Boullia in Green Bay. Not to mention the Ma and Pa Bakeries. Stroudel in it's finest, and German Double Chocolate fried doughnuts. How about a good old Whitefish boil on the shore of ole Lake Michigan or a Spring Smelt Fry? Sweet corn roasts where the host will serve 2, 3, maybe 400 dozen ears of roasted corn, (With REAL butter)

And then of course, no one ever goes out for a Sunday Prime Rib Brunch.... Where the 109 rib is served as God intended.. RARE.

Oh and dare say, if you run into a Sparnfigkle,(sp?) make sure you are wearing older clothing, something about roasting whole hogs on a spit, stuffed with apples and sauerkraut (made in a stone crock in someone's basement) that gets a bit messy when all the meat is lopped off by some old German and just handed to you.

Apparently, there's something about living in Texas that makes you wax nostalgic for Wisconsin food.
By the way, my brother's site has plenty of great recipes for outdoor cooking, including recipes for wild game and fish.  Check it out at ModernSportsman.com.  Meanwhile, it is my mission to find the correct spelling and recipe for stuentchnesh, a vile-looking concoction my grandmother often made for grandpa's lunch.  It was a vinegary, gelatinous loaf containing chunks of pork, sliced cold and eaten on bread.  It looked awful.  My grandfather would turn to me with a gleam in his eye and say "vant some stuentchnesh?"  I'd run like the wind.

Appetizers I Salads Veggies and Sides I Soups I Fish I Meats and Main Dishes I Desserts

Home I Oom Pah Pah Wisconsin's Soul Food
Small TownRamblings and Links
About I Regional and World Food
You Say Drinking Fountain, We Say Bubbler

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This page last updated on 05/23/2006