Hot Pot Green Bay is a hearty, Midwest-inspired take on the traditional Chinese hot pot, where a simmering pot of broth sits at the center of the table and everyone cooks their own ingredients. This version swaps some of the more traditional Asian ingredients for Wisconsin favorites like bratwurst, cheddar cheese, and beer, while keeping the communal, interactive spirit of the original. It works because the rich, savory broth pairs perfectly with the smoky sausage and the creamy cheese, and it’s a fun, customizable meal that’s perfect for a cold Green Bay evening.
Ingredients
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bottle (12 oz / 355 ml) lager beer (such as a Wisconsin pilsner)
- 1 cup (240 ml) water
- 1 onion, thinly sliced
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) black peppercorns
- 1 lb (450 g) bratwurst (about 4 links), sliced into 1/2-inch rounds
- 1 lb (450 g) boneless, skinless chicken breast, thinly sliced
- 1 lb (450 g) medium shrimp, peeled and deveined
- 4 cups (200 g) baby spinach
- 2 cups (300 g) sliced mushrooms (cremini or button)
- 1 cup (150 g) shredded cheddar cheese
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) Dijon mustard
- 1 loaf crusty bread, for serving
- Optional dippers: cooked noodles, rice, or boiled potatoes
Instructions
- In a large pot (or a tabletop hot pot unit), combine the chicken broth, beer, water, onion, garlic, bay leaves, Worcestershire sauce, and peppercorns. Bring to a boil over high heat, then reduce to a simmer. Let the broth simmer for 15 minutes to meld the flavors.
- While the broth simmers, prepare the dippers: slice the bratwurst, chicken, and mushrooms; wash the spinach; and set everything on platters around the table.
- After 15 minutes, remove the bay leaves and peppercorns (if you can find them). Stir in the heavy cream and Dijon mustard until smooth.
- Add the bratwurst slices to the broth and cook for 5 minutes. Then add the chicken slices and cook for 5 more minutes, until the chicken is cooked through. The safe minimum internal temperature for chicken is 165°F (74°C) per USDA FSIS; check with a food thermometer.
- Add the shrimp and mushrooms and cook for 3-4 minutes, until the shrimp are pink and opaque. The safe minimum internal temperature for shrimp is 145°F (63°C).
- Stir in the baby spinach and let it wilt for 1-2 minutes.
- Turn off the heat and sprinkle the shredded cheddar cheese over the top. Let it melt for a minute, then serve directly from the pot, with crusty bread on the side for dipping.
Tips
- Substitutions: No bratwurst? Use kielbasa or smoked sausage. No beer? Replace with an extra cup of chicken broth and a splash of apple cider vinegar for tang. For a non-dairy version, omit the cheese and cream, and add a spoonful of miso paste for umami.
- Don’t overcook the chicken: Thin slices cook quickly; keep an eye on them and use a thermometer to ensure they reach 165°F (74°C) without becoming rubbery.
- Keep the broth hot: If serving at the table, use a portable burner or hot pot unit to keep the broth at a gentle simmer. If you don’t have one, cook everything on the stove and transfer to a preheated tureen.
- Customize the dippers: The beauty of hot pot is that everyone can add what they like. Provide extra bowls for people to add their own cheese, mustard, or hot sauce.
Serving Suggestions
Serve the hot pot as the main event with crusty bread for dipping. Offer a side of steamed rice or boiled potatoes to make it more filling. For a touch of freshness, add a simple green salad with a vinaigrette. Keep extra cheese and mustard on the table for guests to customize their bowls.
Variations
- Cheese Lover’s: Add 1/2 cup (50 g) of shredded smoked gouda along with the cheddar, and stir in a spoonful of cream cheese for extra richness.
- Spicy Kick: Add 2-3 sliced jalapeños or a tablespoon of sriracha to the broth, and top with crumbled cooked bacon.
- Vegetarian: Skip the meat and shrimp; use vegetable broth and add extra mushrooms, tofu, and root vegetables like carrots and potatoes. Cook the vegetables until tender, about 10-15 minutes.
- Traditional Asian: For a more classic hot pot, replace the beer and Worcestershire with soy sauce, rice vinegar, and a piece of kombu (kelp). Use thinly sliced beef, tofu, and napa cabbage instead of the bratwurst and spinach.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. Store the hot pot in an airtight container for up to 3 days. The broth will thicken slightly as it cools; that’s normal. To reheat, warm it in a pot over medium heat, stirring occasionally, until it reaches a simmer. If the broth is too thick, add a splash of chicken broth or water. Reheat until the internal temperature of any meat reaches 165°F (74°C). It’s best not to freeze this dish, as the dairy and potatoes (if added) can become grainy.
Frequently Asked Questions
Can I use pre-cooked bratwurst? Yes, if you have leftover cooked bratwurst, add them in the last 5 minutes of cooking just to heat through. If using raw bratwurst, cook them as directed in step 4 to ensure they reach a safe internal temperature of 160°F (71°C) for ground meat.
Can I make this in a slow cooker? Absolutely. Combine the broth, beer, onion, garlic, and seasonings in a slow cooker and cook on low for 4 hours. Then add the bratwurst and chicken and cook on high for 30 minutes, followed by the shrimp and mushrooms for another 15 minutes. Finish with spinach and cheese as directed.
What if I don’t have a tabletop burner? You can cook the entire dish on the stove and then transfer it to a preheated cast-iron pot or Dutch oven to serve. It won’t stay bubbling for long, but it will stay warm for about 30 minutes. Alternatively, use a chafing dish with a fuel canister.
Can I add noodles to the pot? Yes, add cooked noodles (like egg noodles or ramen) directly to the pot in the last 2-3 minutes of cooking, or serve them on the side and let guests add them to their bowls. If using uncooked noodles, cook them separately first to avoid clouding the broth.
Is it okay to use frozen shrimp? Yes, thaw them in the refrigerator overnight or under cold running water for 15 minutes. Pat them dry before adding to the pot. Frozen shrimp that are already cooked can be added in the last 1-2 minutes just to warm through.
Can I make the broth ahead of time? Yes, prepare the broth (without the dairy and meat) up to 2 days ahead and refrigerate. When ready to serve, bring it to a simmer, then add the cream, mustard, and dippers as directed. This is a great time-saver for a party.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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