Beer Brats
Published May 30, 2021
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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
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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.
Badger girl here, home of Usinger's, Sheboygan Sausage (the best). And of course Neuske's. One certainty is that we from Wisconsin use butter. Braise those onions in butter, THEN add the beer, then the brats. Simmer for a bit then grill as usual. Don't forget to throw some unshucked corn on the grill that has been soaked in its husks for at least an hour. And of course, shuck and douse in melted butter. 86 the yellow mustard... a sacrilege.
Johnsonville - makers of THE classic midwestern brat recommends what they call the “brat hot tub”: Grill the brats, place in a heavy duty foil pan, add 2 - 3 cans of beer (Leinenkugel or Old Style would be recommended to remain classic), and 2-3 onions, halved and sliced1/2” thick. Put back on grill and bring to a simmer. Let simmer until the brats are just cooked through. Use the “hot tub” onions to serve. I prefer this way, as it lets you cook all the brats at once and have them ready at any time (say for those playing games).
Sheesh, what’s with all the simmering etc.? Put ‘em on the grill, turning until cooked and reasonably well browned. Then just put the brats on your plate and serve with grilled onions and/or rinsed and drained sauerkraut. Save the beer for yourself, or drink a decent Gewurztraminer or Pinot Gris with them.