The recipe and introductory text below are reprinted with permission fromGameday Gourmetby Pableaux Johnson.
This Midwestern classic is a staple at any summertime outing, but is particularly associated with tailgates at schools like the University of Wisconsin, Minnesota, and Michigan. A mild sausage made mostly of veal and pork, bratwurst crisps nicely but can dry out quickly if overcooked. A post-grilling beer bath serves to add some aromatic flavors, much-needed moisture, and additional cook time.
Ingredients
Makes 8 servings
Step 1
1. Prepare the grill for a medium-hot fire
Step 2
2. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts. Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.
Step 3
3. Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve.
Step 4
4. With tongs, place the bratwurst in the rolls. Serve with the onions, mustard, and pickle spears.
Leave a Review
Reviews (15)
Back to TopVery good recipe! Definitely use Pabst Blu Ribbon.
Sandish
8/17/2020
This is a super simple, fast and delicious way to make bratwurst for a cold, game night. The final step, letting grilled (or broiled) brats soak in the beer, onion, garlic and butter broth for 5-10 minutes, is key! Doing so, the brats are flavorful and moist. Peg
Peg Flowe
Potomac, MD
10/10/2019
It is the dead of winter with snow on the ground we were craving beer brats but didn't want to battle the bitter cold. We tried them this way for an indoor style. I put aluminum foil on my second rack and grilled a few minutes in the broiler each side. It wasn't AS good as grilled of course but we will definitely do this again for our winter cravings!
Anonymous
Kansas city, MO
1/22/2016
,,,the best brat to use, of course, is Johnsonville but make sure you get the uncooked version for this recipe (not precooked)
kgalligan
St. Paul
11/19/2011
As other reviewers have noted, the process in this recipe is reversed from what I used to do - now, this is my go to recipe for brats! Grilling the brats first and then putting them in the beer/butter mixture yields moist, buttery brats that are unbeatable. However, I disagree with the instruction to use "cheap" beer. If I'm using high quality meat, why would I specifically look for cheap ingredients to add to them? I found a hearty stout worked well.
bfreidy
8/27/2011
I made this for my Super Bowl Party. Unfortunately, I have a foot of snow on my grill, so I ended up making them indoors. I grilled them on the stovetop grill pan, and then finished them under the broiler. They still had that nice crispy outside. I would definitely recommend this recipe!
nesswhaler
Connecticut
2/7/2011
I don't know about anywhere else, but here in Wisconsin we take our brats very seriously. I have never, NEVER heard of/seen anybody grill their brats first and then dunk them in hot beer. Never. Its just not the way we do it in the land of cheese curds, booyah, brats, beer and the Packers. If you want to cook a brat correctly, not like some crazy driving Illinoiser, you boil the brats in the beer and onion and then grill them to delicious crispiness. None of this dunking business. And no matter what condiments you put out you always have kraut.
elise_hallock
Good ol' Sconny
2/6/2011
This was delicious! 3 1/2 forks...Everyone loved it. I only had one large good quality beer on hand (Canadian) and the onions had lots of liquid to simmer in! Couldn't imagine 4 cans...As some other reviews suggested, we also served sauerkraut as an additional topping. LOVED the combination of the onions, pickles, mustard, and sauerkraut! Very flavourful and unique...A great dish to serve while watching not only football - but hockey as well! :)
cookinvictoria
2/1/2011
Good recipe. If you are multiplying the recipe for a crowd, don't need to up the broth as much (says the woman who made 6x the brats but only 4x the broth and still had too much)
kshannon5
East Grand Rapids, MI
10/10/2010
This was really easy and a big hit. I used crusty french bread because they were out of hogies and it was still delish.
Anonymous
over the moon
9/25/2010
These Brats are so good. They are the perfect midwestern brat. I also always serve them with sourkraut, and mustard. My husband (from Detroit) eats ketchup on them!To each their own. They are great just as they are written!
Anonymous
Chicago
6/27/2010
I've been making Beer Brats like this for years. We have them every weekend in October! I usually cook the brats in the beer first, then grill 'em. No offense to my cooking cousins in Wisconsin, but I prefer a nice Heff to PBR. (I use Franziskanner religiously) VERY VERY good recipe, four forks up!
ShaleneFarrar
Riverside, CA
7/2/2009
Something to note about this recipe: Bratwurst preparation varies by region in Wisconsin. In western Wisconsin, it's eaten with sauerkraut and mustard on a rye bun with sesame seeds. Also, as indicated by another reviewer, other things, such as barbeque sauce, hot sauce, or other spices can be added to the beer for additional flavoring.
Anonymous
La Crosse, WI
7/1/2009
I boil my brats in beer for about 5 minutes and then put them on the grill- it enhances the beer-taste and makes them super juicy.
Anonymous
VA Beach, VA
3/23/2009
wicked awesome recipe. the only change I made was to add some Franks Red Hot sauce in the beer. Sweet recipe, thanks.
mickdozer
New Zealand
3/16/2009
