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Beer brats recipe

Beer brats recipe


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This is one of the most common and most popular beer brat recipes I have found in the USA. You would expect to find these being grilled in back yards across the country before an American Football game.


London, England, UK

1 person made this

IngredientsServes: 12

  • 2 sweet onions
  • 1.2L lager beer, or enough to completely cover brats
  • 12 bratwurst sausages (brats)
  • 75g butter (never margarine)

MethodPrep:35min ›Cook:10min ›Ready in:45min

  1. Chop sweet onions and place onions, beer, brats, and butter in an iron pot with lid and bring to a boil.
  2. Reduce heat and allow to simmer, until brats are cooked through, for about 30 minutes.
  3. Preheat outdoor barbecue.
  4. Remove brats from the pot and grill until golden brown.

Tip

* You can reuse the beer butter onion mixed to cook more brats if needed. Simply add more beer and butter as needed to keep the brats covered. Don't add more onion.
* Don't use margarine instead of the butter!

Serving suggestions:

Place on fresh baked bun and serve with sauerkraut, mayo, mustard, ketchup, onions, peppers and cheese.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Wisconsin Beer Brats

Did you know that today is National Hot Dog Day? I know, we have a &ldquoday&rdquo for everything now. But none the less, in honor of this special day I thought I would make my version of a hotdog. 🙂 Let me introduce you to my hometown favorite &hellip Wisconsin Beer Brats.

Wisconsin is known for its Beer, its Brats, and its Cheese! So on a day like today I had to make these Brats. They may not fit the bill of being a &ldquohealthy&rdquo meal but man they sure do fit the bill of being &ldquojoyful&rdquo. I know after tasting them you will completely agree! When making these brats the key is to bring them to a boil and then let them soak in all that Wisconsin Beer goodness. It is divine!

If you are looking for some other creative recipes to celebrate National Hotdog Day then check out the Recipe Roundup that Gina over at Kleinworth & Co is putting on! Here is a sneak peak, the links for these awesome recipes are at the bottom of the post.

To get started, put 10 Johnsonville Original Brats in a large saucepan.

Next, pour one 24 oz. can of your Favorite Beer over the Brats. .

Add 1 onion cut into quarters to the pot with beer and brats.

Cover and bring to a boil, turn heat back to medium and cook for 30 minutes.

Heat grill to medium high heat. Remove brats from sauce pan and put on grill.

Grill brats until browned on all sides, approximately 10 minutes.

Serve with a toasted hotdog bun and whatever condiments you choose.

I hope you enjoy your &ldquoTaste of Wisconsin&rdquo!


Bratwurst Recipes

Bratwurst isn’t just delicious but it is incredibly flexible and can be cooked in many different ways in bratwurst recipes.

Most folks are familiar with the standard approach — simmer brats in beer and grill them to perfection — but you can pan fry brats, smoke them, and cook them in the oven with great success.

Below you’ll find some of our favorite bratwurst recipes to hopefully inspire you to reach new heights of brat goodness.

The first section has recipes to prepare brats in different ways — such as cooking bratwurst in a slow cooker, bratwurst casserole, and bratwurst pasta.

The second section section focuses on brat recipes for those interested in making their own homemade bratwurst from scratch using a meat grinder and sausage stuffer.

Bratwurst Recipes

WisconsinMade.com specializes in shipping genuine Wisconsin brats to every U.S. state.

If you’re ready to expand past the basic brat — meat, hard roll, and stone ground mustard — you’ve got plenty of delicious options.

First things first, though. A well-built house needs a good foundation and any decent bratwurst recipe starts with a great brat.

Kewauskum, Klement’s, Carle’s, and Usinger’s make amazing brats but you may be out of luck if you don’t live in the Midwest as far as finding them.

WisconsinMade.com is one of the few online retailers that sells and ships genuine Wisconsin brats and not some cheap, bland bratwurst knock-off.

Once you’re armed with your brats — or have made your own from scratch — it’s time to tackle some of the tasty recipes below!

Homemade Bratwurst Recipes

Always slather your brats with a coarse stone ground mustard such as Inglehoffer.

If you’re the hands-on, DIY type that’s looking to grind your own meat for homemade brats, we’ve got you covered as well.

Buying a meat grinder and sausage stuffer may be expensive initially but you can actually save significant money in the long run by making your own brats.

Aside from saving money, you’ll also have absolute control over the ingredients and will know exactly what’s going into your brats.

Many different types of meats and sausages can be used in your bratwurst recipes, so experiment to see which one you like best or experiment to create your own.

The focus here is on brat recipes but the same principles can be applied to any sausage you’d like to make, including breakfast sausage and summer sausage.


Instant Pot Beer Brats

Bratwurst cooked with beer in your Instant Pot pressure cooker. No matter the type or brand, they come out perfectly cooked each and every time!

Ingredients

Instructions

  1. Set your Instant Pot to Sauté
  2. Once the display reads HOT, add the olive oil and then the bratwurst. Brown on both sides.
  3. Remove all of the brats from the instant pot and pour in the beer. Deglaze the bottom of the pot to remove any browned bits.
  4. Place a trivet in the bottom of the pot and place your bratwurst on top.
  5. Lock the lid in place and push the valve to the Sealing position. Pressure Cook/Manual Setting on HIGH pressure for 7 minutes.
  6. One the cooking time expires, allow for a Natural Pressure Release. Once the pin drops remove the lid and enjoy!

Notes

If you prefer, you can poke your bratwurst with a fork prior to pressure cooking.


Beer And Brats Recipe Notes

Crafting beer and brats with this kind of profound flavor profile is typically done using a brown-boil-char technique. The brats’ skin loosens up a little after their booze cruise so throwing them back on the grill is really the finishing touch. It gives them that little bit of extra char and concentrates the flavor as the beer and onion flavor reduces. Just don’t boil the beerinade or you’ll end up with tough brats.

Oven Version- Now I prefer the grill version, but you can also make them in the oven if necessary. First, broil the brats with the onions, then cover and bake on 400 degrees for 15 minutes. Then bake uncovered for 15 minutes and you’re done!

Stovetop Version– Sometimes there are good reasons to eschew the grill!

  1. Brown your onions and brats in a big skillet, then add the braising ingredients and simmer for 15 to 20 minutes.
  2. You can move the brats to a second pan for that last browning, or use a broiler.
  3. If you’re not sure how to broil brats without burning, just watch them carefully and turn them every 3 or 4 minutes.

Slow Cooker- Can you make beer brats slow cooker style? Sure! Brown your brats and onions first (under the broiler or in a skillet), then pop everything into the slow cooker for 7-8 hours on low or 4 hours on high. I do recommend crisping the brats before serving to most closely mimic the grilled version.

Beer Brats On Grill Ingredient Notes

Charring beer brats on grill grates impart a special flavor that is simply unmatched with any other technique. If you want to convert this recipe to Italian Sausage and Peppers, just add bell peppers and throw the onions back on the grill!

The most important thing is to use a beer you like for this recipe and try to avoid really ‘hoppy’ beers because cooking enhances their bitterness. For a sweeter richer flavor try a darker beer like a porter or stout. For a malty flavor without the added sweetness, try a lager instead.

The general consensus seems to be that mild lagers are best but use what you like!

Meaty matters – You may be tempted to pierce the brats to maximize absorption of beer/onion flavor, but you’ll actually lose brat flavor, so I don’t recommend it.

  • These are raw sausages, however, so make sure they reach an internal temperature of 160 degrees. Finally, as for what brand to use, Johnsonville beer brats are a standard choice, but they’re not the only good ones!

Mustard balances the natural sugars in the beer and onions, but adds a touch of heat that works with the richness of the brats. Any classic variety – yellow, Dijon, or spicy – will do, but coarse mustards don’t incorporate as well.

Caraway seeds – The other braise friend is caraway seeds. The seeds have a warm, licorice flavor that tops off the other aromatic qualities of this dish in a really wonderful way.

Tools to Make

One of the best parts of this incredible beer brats recipe (besides the flavor) is its simplicity. The main tool you need is a grill with a lid and a 13 x 9-inch pan for the beerinade.

How Long Can You Keep This In The Fridge?

Your brats will stay crave-worthy and ready to eat for up to 3 days in the fridge. Keep them wrapped tightly in foil or in an airtight container to help seal in that awesome flavor. You’ll be lucky if you have one of these babies left. These aren’t your run of the mill sausage dogs.

Can You Freeze This?

Absolutely! This freeze really well but they’re always best fresh off the grill. I like to let them cool after they come out of the beerinade and then prepare them for the freezer. When you’re ready to serve them for dinner, thaw them out and toss ‘em on the grill with a few new onions. Voila!

Make Ahead Tips

Here’s the thing. As these babies cool and get reheated, the skin tends to loosen a bit and they can lose that juicy pop when you bite into them, but the flavor stays Ah-May-zing!

When I’m trying to prep ahead, I like to let the brats cool after their booze cruise and toss them in the fridge. The next day when I’m ready to serve them, I just stoke up the grill and toss them on for 15-20 minutes.

Serving Recommendations

These babies are so scrumptious you can serve them with just about anything. I like to serve my beer brats with Hissy fit dip (my sister’s favorite) or beer cheese dip, classic macaroni salad, and sometimes even Sunday gravy.


Beer Brats with Peppers and Onions

Pour beer into medium saucepan. Add a few slices of onion and warm over medium heat. To frying pan, add peppers and remaining onion slices and saute until tender.

Place bratwurst on grill over medium heat turning frequently to brown on all sides for 10 to 15 minutes. Remove brats from grill and immediately place in saucepan with warmed beer and onions.

Place bratwurst on buns and smother with peppers and onion. Add mustard and relish if desired.

Photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

Customer Comments

&ldquoThis is backwards from any time I have seen Beer Brats made. You are supposed to cook the brats in the beer BEFORE grilling them. The sulfites naturally present in the beer soften the casing so it doesn't rupture so easily when grilled. Simmering them 10-15 minutes, turning them once halfway through works really good. Never use too much beer (you don't want the beer to dilute the taste of the brats), and size your pan down so the brats are are a snug fit. I have a pan that fits 10-12 brats and uses just 1 can of beer. Have your onions (and optionally peppers) sliced up ahead. After 10-15 minutes in the beer transfer the brats to your grill. When you pull the brats from the pan to grill them, add the onions and peppers and braise until they are as tender as you desire. I do Italian and Polish sausages similarly, except for the Polish I'll often substitute a semi-sweet white wine for the beer. And for the Italian sausage tomato sauce mixed with wine, red or white as you prefer.&rdquo

&ldquoI prepared it the way Robert commented it should be cooked, and it was delicious and perfectly cooked!&rdquo


Tips

I’m not a fan of cold buns. I like to put the buns on the grill to heat them up. This is so handy because you can do it right on the grill and not have to heat up your kitchen oven.

Just cook them on the grill. It is very simple.

Place the entire package of hot dog buns in foil. You want to make sure you cover them completely.

I like to put them on the grill right before the brats are finished cooking so they all finish at the same time. Put the buns in foil on the top rack.

It only takes a few minutes and you will have perfectly heated buns to enjoy with those delicious brats.


Recipe Summary

  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet onions, such as Vidalia, halved and thinly sliced (4 cups)
  • Kosher salt
  • 2 teaspoons caraway seeds
  • 1 dried bay leaf
  • 2 tablespoons spicy brown mustard, plus more for serving
  • 3 tablespoons packed light-brown sugar
  • 6 precooked bratwursts
  • 2 bottles (each 12 ounces) lager beer
  • 2 cups sauerkraut, strained
  • 6 hoagie rolls, split

Heat 1 tablespoon oil in a large, grill-safe straight-sided skillet (preferably cast iron) over medium. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are soft and golden in places, about 20 minutes. Stir in caraway seeds, bay leaf, mustard, and brown sugar cook 30 seconds. Add bratwursts and beer. Bring to a boil, then reduce heat to medium-low and simmer, turning bratwursts occasionally, 20 minutes.

Preheat grill for direct-heat cooking (medium-high on a gas grill). Transfer bratwursts to a plate. Drain onion mixture in a fine-mesh sieve discard liquid. Return mixture to skillet with remaining 1 tablespoon oil. Place on one side of grill and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in sauerkraut cook 1 minute more.

Meanwhile, place bratwursts on grill and cook, turning a few times, until blistered in places, about 5 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.

Serve bratwursts in rolls, topped with sauerkraut mixture and more mustard.


Related Video

Made a huge amount of these for an Oktoberfest Party. Followed others advice and grilled first then put in the beer mixture. Served the brats with the onions from the mixture. There was not a single one left!! Great flavor and putting them in the beer after grilling made them extremely tender.

Made these for an Ocktoberfest party, huge hit! Followed recipe except for buttering roll, will make again for sure.

Made this exactly according to the recipe. Wonderful, full of flavor. Will make it again. All my guests loved it.

best brats ever. I actually used a very dark beer, a Chocolate Belgian Ale.

This was very good, far better than the last time I made beer brats. Very easy and very flavorful. It might have something to do with the different brats I bought, but I think the ketchup and mustard added a lot of flavor as well. I only made 5 brats, so I just used the onions that were cooked in the beer and grilled some peppers. This is a keeper.

Who cares about authenticity when the recipe is really good? Tonight I did two rings of smoked sausage this way, with three bottles of Leinie's Red, a large sliced onion, a generous squirt of ketchup and a more generous squirt of good old French's yellow mustard. Crisped the sausages up on the grill afterward and served them with baked beans and homemade cole slaw alongside. OMG. My husband claims that the sausage tasted just like the "landjaeger" served at Veigel's Kaiserhoff in New Ulm, MN.

The key is to boil the brats BEFORE and AFTER grilling. Doesn't matter if they are bob evans, johnsville, chichi butcher down the road. . . the moisure in the beer (go ahead and use expensive, but PBR or Miller Lite works great). Don't forget the green peppers!! A heart attack waiting to happen!

Don't do what I did! I followed the recipe with the exception of the type of bratwursts. I bought turkey bratwursts from the Whole Foods meat counter, thinking that surely they would be good. Well, the texture was dry and the flavor was bland. Next time I'll try a different brat. I'll try again because I think the recipe could be fabulous.

I followed THIS recipe, (as written above) but I cooked the brats & beer mixture in the crockpot for a few hours with a package of sauerkraut. Grilled the brats afterward & served atop the kraut. YUM!

I followed ellen's version. They turned out really good. We just served them with the onions from the soak and spicey mustard. Very authentic

use the cooks comments and grilled the brats and onions first. .made this in winter so used my trusty George Forman grill. Worked great. Did not serve on bread.. just with some noodles as a side dish. My spouse does not like brats and she enjoyed the dish.

This was great. I followed the recipe but took Jackie advise and grilled the brats first. my husband is raving about the dinner the day after!

I followed the recommendation of grilling first, followed by simmering in beer, and it turned out perfectly! I didn't follow the recipe here, just mixed beer, sliced onion and a dab of butter, and simmered for about 40 minutes. Such great flavor!! Thanks for the tip!

There is no other way to make brats. I agree with the native 'Sheboyganite'. Soak them in the beer and onions after grilling. And a good horseradish mustard works well. Another grilling tip - NEVER use a fork or anything that might puncture the skin to turn the brats.

Jackie Choy is right, it is best to reverse the order of cooking. Over the 4TH of July I grilled brats like this: make a foil "boat" by double folding aluminum foil and crimping the corners. slice an onion and add with olive oil to "boat",place on grill, grill brats(I always buy pre-cooked, and think Usingers are best & Johnsonville are OK too)place brats in "boat" add beer and let simmer for at least 10 minutes. add more beer if it cooks off too fast. manga!

As a native "sheboyganite" I was surprised to find this recipe. As we grew up, however, we reversed the order of the cooking of the brats. You can also cook the bratwurst on the grill first and then allow the brats to simmer in the pot of stewed onions and beer for an hour before serving. It makes preparation for a group a lot easier.

Good question, Louisville, and one I can't readily answer. It's not as if the delicate flavor of the bratwurst is going to be overwhelmed by a little malt and hops. I can't wait until grilling season so I can make this again. And, since it's my impression that once you post a second review, your first one goes away, let me reiterate: my family loved this, my German SO said I should never cook brats any other way, and next time I make this I want to try it with at least a dark lager, such as an amber bock.

Question. I've noticed many recipes using beer specifically say "not dark beer" but it seems to me that dark - ales or lagers - would give such great flavor. Any ideas?

I made this recipe the day before our party and used an Pete's Wicked Oktoberfest ale. To me, the mustard makes all the difference in the flavor, so use a quality brand. I let the sausages sit in the beer broth overnight. Scrumptious.

As an American of German heritage, a Brat and a Beer is soul food. This recipe was great, use a good German beer such as Spaten Munich. The hard rolls are nice. This recipe will go in to my Wurst recipe box.

Terrific do ahead recipe. I simmered the brats in the morning (being a beer geek I used a dark german alt beer from a local brewpub) then left brats in liquid in fridge till we were ready to grill. Very simple and very moist

Easy and delicious recipe. I used dark beer and was quite pleased. I also added sauted green and red peppers in a little bit of red wine vinegar cooked seperatly and added it to the sandwich. That made a wonderful addition. Served with fruited sauerkraut.

This was a fun recipe, the beer (I definitely suggest DARK, as they suggested light.. not enough flavor)made these babies extra good. Serve at a picnic with a good beer.

A formidable recipe, but try using a dark or a more hearty beer than your typical Miller Beer. (No slef respecting brat lover would cook brats in Budweiser). If you use a nut brown ale, your brats will have a more "pronounced" beer flavor. If you don't want to waste any of your good beer on the brats, use malt liquor like Colt 45. Also, if you boil the brats the night before your cookout and marinade them in beer overnight you will have even better results.


About The Author

Tasia

Welcome! I have desired my own backyard farm since I was a girl. I started a frugal crazy couponing lifestyle that allowed us to pay off our debt, create an online business and purchase our farmhouse and land. Join me as I share everything we are learning with you to encourage and inspire your dreams.


Watch the video: Beer Brats from Scratch. Delicious Homemade Bratwurst. Sausage-Making Instructions plus Recipe (June 2022).


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