N.L. CENTRAL

Milwaukee Brewers Baseball Club

MILLER PARK

LOCATION

Milwaukee, Wisconsin

OPENED

2001

CAPACITY

41,900

In the spring of 2001, the Brewers joined the handful of teams playing in a stadium with a retractable roof. And like the team itself, Miller Stadium is named after one of Milwaukee's most famous industries: Miller Brewing Company. The stadium showcases a huge scoreboard in center field, and over in left field is Bernie’s Dugout, home of the Brewer’s mascot. Every time a Brewer slams a home run, Bernie celebrates by sliding down from his perch. Walking through the home plate entrance, fans are greeted by statues of some of the greats to don a Brewer uniform, like Robin Yount and Hank Aaron, as well as longtime radio announcer Bob Uecker.

Hall of Fame FOODIE

Before each start, pitcher Matt Garza (Milwaukee Brewers 2014–present) eats the same fried chicken meal before every game. In fact, he orders fried chicken for the entire team on game day!

BRATWURST SLIDERS
WITH CHEESE PUFFS

Along with the brewing industry, Wisconsin is known for cheese and bratwurst. And both come in abundance at Miller Stadium, from fried cheese curds to the 18-inch Down Wisconsin Avenue Brat. To take their love of sausages even further, the sixth inning features a Sausage Race, in which five people in sausage costumes run around the park.

N.L. CENTRAL

Milwaukee Brewers Baseball Club

BRATWURST SLIDERS

PREP TIME

30 minutes

COOK TIME

10 minutes

MAKES

12 sliders

INGREDIENTS

• 6 fresh bratwursts
• 1 onion
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 pretzel slider buns
• optional toppings: honey-mustard dipping sauce (see recipe) and/or sauerkraut

INSTRUCTIONS

1. Carefully score the casing of the bratwurst lengthwise. Peel the casing off and discard.
2. Cut each sausage link in half. Use your hands to form the meat into patties.
3. Slice the onion thinly and set aside. Heat olive oil in a large skillet over medium heat and add the sliced onions. Stir, then sprinkle a little salt and pepper in the pan. Cook until the onions are softened and slightly golden brown. Remove from pan and set aside.
4. Using the same pan, turn the heat to medium and add the bratwurst patties, working in batches if necessary. Cook for about 3–4 minutes per side, or until each side is browned and cooked in the middle.
5. Open the pretzel bun and place a bratwurst burger on the bottom. Add about 2 tablespoons of onion. You can also add sauerkraut on top of the onions.
6. Spread 1 tablespoon of the honey mustard on the inside of the top half of the pretzel bun. Place the top half of the bun on top and serve on a platter.

TOP SAUSAGE

Miller Park is the only Major League ballpark where sausages — including brats and Polish and Italian sausages — outsell hot dogs! Sausage sales are nearly double the sales of hot dogs annually.

N.L. CENTRAL

Milwaukee Brewers Baseball Club

CHEESE PUFFS

PREP TIME

5 minutes

COOK TIME

20 minutes

MAKES

32 puffs

INGREDIENTS

• 1 17.3-ounce package frozen puff pastry, thawed
• 32 cheese curds
• 1 egg
• 2 tablespoons cool water

INSTRUCTIONS

1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Set aside.
2. Begin cutting the first pastry sheet by slicing it into 16 equal squares. Repeat for the second sheet.
3. Place a cheese curd in the lower right corner of each square.
4. Whisk the egg in a mixing bowl with the water.
5. Brush the egg wash onto the edges of the squares on all sides.
6. Starting from the right corner, start rolling dough over the cheese curd, folding in the sides as you roll. Press the edges to seal and set on the baking sheet. Repeat for the rest of the squares.
7. Brush the remaining egg wash on top of the dough and place in the oven for 20 minutes, check on them after 15 minutes.
8. When they are golden brown, remove from the oven and allow to cool for about 5 minutes before serving.