8 Wisconsin Food Combinations That Outsiders Question (But Locals Love)

Growing up in Wisconsin, I quickly realized that our culinary traditions often raise an eyebrow—or spark a curious smile—from out-of-state visitors. We Wisconsinites proudly embrace food combinations that might seem downright strange to the uninitiated, but to us, they’re comfort on a plate.

These quirky, delicious pairings are a reflection of our state’s rich cultural heritage, shaped by German and Scandinavian roots and, of course, our deep dairy farming legacy.

From beer-soaked brats with a side of cheese curds to unexpected dessert-and-cheese mashups, here’s my personal tour through the wonderfully offbeat flavors that make Wisconsin’s cuisine as unique as its people.

1. Cheese Curds with Ketchup

Cheese Curds with Ketchup
© Gardners Wisconsin Cheese and Sausage

My family nearly disowned me when they caught me dipping fresh cheese curds in ketchup as a kid! The squeaky, fresh curds are already perfect on their own according to most locals, but something about that tangy tomato kick elevates them to new heights.

Wisconsin cheese factories produce these little nuggets of joy daily, and the fresher they are, the more they squeak against your teeth when you bite into them. That distinctive sound is our quality test!

Visitors often can’t understand why we’re so passionate about what essentially looks like cheese before it’s been pressed into blocks. Once they try the ketchup combo, though? Converts for life.

2. Butter-Soaked Burgers

Butter-Soaked Burgers
© Epicurious

Forget diet food! Our legendary butter burgers feature a generous pat of creamy butter melted directly into the burger patty while cooking. Last summer at Solly’s Grille in Milwaukee, I watched in awe as butter literally pooled around my burger.

The combination creates this impossibly juicy, velvety texture that makes every bite pure bliss. Most outsiders gasp at the idea – “You put MORE fat on beef?” But that’s exactly what makes them magical.

Some local spots even butter the bun before toasting it, creating a golden crust that perfectly complements the rich patty. Heart-healthy? Maybe not. Soul-satisfying? Absolutely!

3. Booyah Stew with Rye Bread

Booyah Stew with Rye Bread
© Reddit

Nothing beats the moment when my grandpa would declare “The booyah’s ready!” This Belgian-influenced northeastern Wisconsin tradition involves massive kettles of slowly simmered chicken, beef, and vegetables that cook for hours until everything melds into savory perfection.

We always tear off chunks of dark rye bread to dunk straight into the stew. The bread’s caraway seeds and slightly sour flavor cut through the richness of the broth in the most satisfying way.

Community gatherings center around these giant booyah kettles, with everyone bringing ingredients to contribute. It’s comfort food that literally brings neighborhoods together – something visitors find charmingly old-fashioned but undeniably delicious.

4. Cannibal Sandwiches on Cocktail Rye

Cannibal Sandwiches on Cocktail Rye
© Sandwich Tribunal

“You eat RAW beef?” That’s the typical reaction when I mention our holiday tradition of cannibal sandwiches. This brave delicacy features fresh raw ground beef (sometimes called ‘tiger meat’) spread on cocktail rye bread and topped with raw onions and a sprinkle of salt and pepper.

My uncle always prepared them on Christmas Eve, carefully sourcing the freshest beef from our local butcher. The health department regularly warns against this practice, but generations of Wisconsinites politely ignore the advice.

The combination of the soft, seasoned meat with the sharp bite of onion and the earthy rye creates a surprisingly delicate flavor profile that’s deeply nostalgic for many of us natives.

5. Friday Fish Fry with Potato Pancakes

Friday Fish Fry with Potato Pancakes
© Milwaukee Brat House

Every Friday growing up, my family would pile into the car and head to our favorite supper club for the weekly ritual that unites Wisconsinites of all backgrounds: the Friday Fish Fry. While outsiders might expect french fries with their fish, we know better.

The perfect companion to crispy beer-battered perch or walleye is a stack of potato pancakes! These aren’t breakfast-style pancakes but savory, shredded potato patties fried until golden and served with applesauce and sour cream.

The combination of flaky white fish, crispy batter, and the comforting potato pancakes creates a perfect balance. Add in the mandatory side of creamy coleslaw and a slice of rye bread, and you’ve got Wisconsin Friday perfection!

6. Kringle Topped with Ice Cream

Kringle Topped with Ice Cream
© TasteAtlas

The first time I brought a college roommate home to Racine, she was baffled when I served her a slice of almond kringle topped with a scoop of vanilla ice cream for breakfast. This flaky, oval-shaped Danish pastry is already a sweet treat on its own, but adding cold, creamy ice cream takes it to spectacular heights!

Racine’s O&H Danish Bakery makes the most authentic versions, with dozens of filling options from traditional almond to seasonal cranberry. The contrast between the room-temperature pastry with its almond filling and the melting ice cream creates this magical hot-and-cold experience.

While purists might insist on enjoying kringle with just coffee, I’ll defend the ice cream addition to my dying day.

7. Beer-Simmered Brats on Hard Rolls

Beer-Simmered Brats on Hard Rolls
© Plays Well With Butter

The aroma of brats simmering in beer and onions takes me straight back to Lambeau Field tailgates! Our signature method involves cooking bratwurst in beer before finishing them on the grill – a technique that infuses the meat with hoppy flavor while keeping it incredibly juicy.

What confuses out-of-towners is our insistence on serving them on hard rolls instead of hot dog buns. These dense, crusty rolls from local bakeries have the structural integrity to handle the juicy sausage and traditional toppings of sauerkraut and spicy brown mustard.

The combination creates the perfect balance of flavors and textures – snappy casing, juicy meat infused with beer, tangy kraut, spicy mustard, and chewy bread. Pure Wisconsin bliss!

8. Beer Cheese Soup with Popcorn

Beer Cheese Soup with Popcorn
© Frugal Hausfrau

“Wait, you put POPCORN in your SOUP?” My college friends were horrified the first time I made my grandmother’s beer cheese soup and topped it with a handful of freshly popped popcorn. Yet this quirky combination represents Wisconsin’s soul – creamy cheese and beer in perfect harmony.

The soup itself blends sharp cheddar with a light beer, creating a velvety base that’s rich without being overwhelming. The popcorn adds this wonderful textural contrast, starting crunchy and slowly softening as it absorbs the soup’s flavor.

Some fancy restaurants serve it with pretzel croutons instead, but true Wisconsinites know popcorn is the authentic way. It’s comfort food that celebrates our state’s two greatest products: dairy and beer!