Beer Brats
Beer Brats are a legendary grilling classic made by simmering fresh bratwurst in beer with onions, garlic, and butter before finishing them on the grill for a smoky, caramelized crust. Served in toasted buns with beer-caramelized onions and mustard, they’re the ultimate cookout and game day sausage.
Equipment
- grill
- large pot or aluminum pan for simmering brats in beer
- tongs
- knife
- cutting board
- grill brush to clean grill grates before cooking
Ingredients
- 6 fresh bratwurst sausages
- 2 cans German lager or pilsner beer
- 2 yellow onions, sliced
- 2 tbsp butter
- 3 cloves garlic, smashed
- 6 bratwurst buns or hoagie rolls
- 3 tbsp stone-ground mustard (for serving)
- 1/2 cup sauerkraut (optional for serving)
Instructions
- Place a large pot or aluminum pan over medium heat on a grill side burner or stovetop.
- Add sliced onions, smashed garlic, butter, and the beer to the pot. Bring the mixture to a gentle simmer.
- Add the bratwurst to the beer bath so they are mostly submerged. Simmer gently for 20–25 minutes, ensuring the liquid does not boil.
- While the brats simmer, preheat the grill to medium-high heat.
- Remove the brats from the beer bath and place them on the grill. Cook for 5–7 minutes, turning occasionally until evenly browned and lightly charred.
- Return the grilled brats to the beer and onion bath to keep them warm until ready to serve.
- Toast the buns cut-side down on the grill for about 30 seconds until lightly golden.
- Place each bratwurst into a toasted bun and top with the beer-caramelized onions, stone-ground mustard, and sauerkraut if desired. Serve immediately.
Notes
Simmer the bratwurst gently rather than boiling to prevent splitting the casings. Never prick the sausages, as the casing keeps the juices inside. Use a flavorful lager or pilsner for the beer bath to enhance the overall taste. After grilling, returning the brats to the beer-onion bath helps keep them warm and juicy until serving.