Beer Brats
Published May 30, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24ounces lager or pilsner beer (2 cans or bottles)
- 2medium onions, halved and sliced ¼-inch thick
- 6uncooked bratwurst sausages
- 6bratwurst rolls or hoagie rolls, split
- Spicy brown or yellow mustard, for serving
- Pickles and ketchup, for serving (optional)
Nutritional analysis per serving (6 servings)
215 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 6 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Light a charcoal grill or heat a gas grill to high.
- Step 2
In a medium pot over high heat, bring beer and half the onions to a simmer (save remaining onions for serving). Add bratwurst to the pot, reduce heat to low, and simmer until they are just cooked through, about 10 minutes.
- Step 3
Transfer sausages to the grill, and grill until they’re well browned on all sides, 2 to 5 minutes, turning often.
- Step 4
If you like, while the brats are grilling, let the beer and onions boil over high heat until the onions are very soft, 5 to 10 minutes. Drain and reserve onions for serving.
- Step 5
Grill the rolls, cut-side down, until golden, about 1 minute. Serve the brats sandwiched in the rolls and topped with onions (either raw or beer-braised, or both), along with any condiments you like.
Private Notes
Comments
I love this recipe but I add 12 ounces of beer. I pour it in my belly. Usually I garnish the brats with another 12 ounces of beer. Also in my belly.
Correct method BUT add the best sauerkraut you can find, rinsed and drained, to cook down with the onions and beer. That's how you top a brat Southeastern Wisconsin style.
A Badger State native, I’ve prepared Brats in a variety of ways, and Ms. Clark gets it mostly correct, mimicking even Usinger’s the best Wis. maker of brats. I suggest inverting the sequence; grill until the casing splits, then simmer for a. Hour in beer with onions. The beer-infused brats are tasty, and the onions nicely complement the sauerkraut. Red cabbage makes an excellent side.
My Seattle friends usually make fun of my midwestern roots, but this one stopped the jokes, My husband couldn’t stop eating them.
Another Sconnie native here. You’ve never had a truly fabulous beer brat until you’ve simmered it in beer over low heat all day. This is how my Grandfather made them, and they absolutely melt in your mouth. Start around 7-8am, and throw in an entire sliced onion and head of garlic for two packages of Johnsonville brats, with two six-packs of bottled Leinie’s (Leinenkugel’s) or Old Milwaukee (the cheaper the beer, the better). Simmer on the lowest setting and let your house fill with the glorious smell until just before kickoff (4-6 hours). Grill on each side for a few minutes (this will give them a nice little snap when biting in). Serve with your fave grainy mustard or senf (no ketchup), the drained onion/garlic garnish, and some good sauerkraut (which can also be boiled in the beer with onion/garlic garnish). Use the leftover beer for beer cheese soup (another Wisconsin delicacy). Any Lutheran grandma’s church potato salad works as lovely side. Enjoy as you watch the Packers humiliate the Bears (again), or for any event involving a grill and beer.
My Wisconsin Mother always used Usinger's for brats and summer sausage. Buttered bun with possibly some mustard but never ketchup. I like to cut them into coins charred on the griddle for an appetizer plate. They disappear!
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