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Beer Brats

These awesome brats are simmered in beer with onions and spices to make them bursting with flavor before finishing them off on the grill. Place the grilled brats in hot dog rolls, and top them with the tender onions and mustard, or serve them alongside German potato salad.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine central europe
Servings 10 people
Calories 2321.6 kcal

Equipment

  • 1 Large stockpot or Dutch oven
  • 1 Outdoor Grill
  • 1 Tongs
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 4 12-ounce cans beer
  • 1 large onion thinly sliced
  • 10 bratwurst
  • 2 teaspoons red pepper flakes or to taste
  • 1 teaspoon garlic powder or to taste
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Combine beer and onion slices in a large pot; bring to a boil. Dotdash Meredith Food Studios
  • Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes. Dotdash Meredith Food Studios
  • Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
  • Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • Serve bratwurst with onions. DOTDASH MEREDITH FOOD STUDIOS 

Notes

For enhanced flavor, opt for a good quality lager or pilsner; steer clear of dark, heavy beers that can impart bitterness. Adding a bay leaf or a pinch of caraway seeds to the simmering liquid deepens the aromatic profile. To elevate the topping, allow the onions to caramelize slowly in the beer liquid after removing the brats, concentrating their sweetness. On the grill, achieve a beautiful char and 'snap' without overcooking, which leads to dry brats. An instant-read thermometer is invaluable here. Serve in toasted rolls with the flavorful onions, offering a variety of mustards for a complete experience.