Wisconsin Bratwurst in Beer and Onions
Grilled brats simmered in beer and onions before serving, a tailgate and backyard grilling standard.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Grill
- •Large disposable pan
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 34
- carbs
- 14
- protein
- 22
- calories
- 480
Instructions
- 1
Grill the bratwursts over medium heat. Turn them often until browned on all sides, about 10 minutes.
- 2
Meanwhile, melt butter in a large skillet. Saute the onions until soft.
- 3
Pour beer over the onions. Bring the liquid to a gentle simmer.
- 4
Add the grilled brats to the beer and onion mixture.
- 5
Simmer for 15-20 minutes to finish cooking and soak up flavor.
- 6
Toast the hard rolls on the grill briefly.
- 7
Place brats in rolls. Top with the simmered onions and mustard to serve.
Chef's tips
Grill first for smoky color and flavor, then simmer to keep the sausages juicy and beer-infused. Keep the pan on a low grill burner to hold the brats warm during a tailgate.
Storage
Refrigerate cooked brats and onions together up to 3 days.
Reheating
Reheat in the beer-onion liquid on the stovetop over medium-low heat.
Common mistakes to avoid
- •Boiling raw brats in beer without grilling first, which loses out on that smoky browned flavor
Serving suggestions
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