Beer Brats Recipe

A plate of beer brats in buns topped with onions, peppers, and mustard, a beer and a small bowl of onions are above it.

Course: Main Course

Cuisine: german

Diet: Gluten Free, Low Lactose

Keyword: beer brats recipe, cooking brats in beer, how to cook beer brats

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 317kcal

This beer brats recipe tells you everything you need to know about how to make them whether you're cooking on the stove or the grill, including how long to boil brats in beer and what to serve with them and on them—let's face it, it's all about the toppings!

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Equipment

chef's knife
cutting board
4.5 quart Dutch oven
12" cast iron skillet optional depending on cooking method
cast iron grill pan optional depending on cooking method
disposable aluminum grill pan optional depending on cooking method

Ingredients

2 onions
2 tablespoon neutral oil such as sunflower or canola
36 ounces German beer 3 cans at 12 ounces each
8 bratwursts
pinch kosher salt for the onions

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Instructions

Both grilling and stovetop instructions are included in each step.

Slice the onions about ¼ inch thick.
If cooking on the stove, place a large, deep pot over medium high heat. If using the grill, place a cast iron dutch oven, or deep disposable aluminum grill pan over medium-high heat. Add the oil and once shimmering, add the onions and cook 8-10 minutes, stirring occasionally, until lightly caramelized.
Add the beer to the pot or aluminum pan and bring to a simmer, add the bratwurst and cook for about 10 minutes, until the sausages are nearly fully cooked.
Transfer the brats to the grill or if cooking on the stovetop, a pre-heated grill pan or cast iron skillet, and cook over medium heat until they are browned, about 3-5 minutes per side. (Internal temp should be 160 degrees F.) Let the beer and onions continue to simmer while the brats finish cooking to deepen the flavor.
Serve immediately topped with the simmered onions, grainy mustard and toppings of your choice, or turn the heat to low and put the grilled brats back in the beer to keep warm until ready to serve.

Notes

Add water to the onions if cooking too fast: When browning the onions, if some of them are getting too dark too quick, add a bit of water to slow down the cooking and even it out.
Don't skip caramelizing the onions first: You need to cook down the onions first for a few reasons. First, they will not be fully cooked in the time that it takes to cook the bratwurst, second, you need them to release their water so that they can absorb the beer and its flavor, and finally, the caramelization makes them taste better!
Let the beer and onions cook a little longer after the brats: This allows the onions to sweeten further and ensures that any fat or juices that escaped the brats are fully cooked and won't contaminate the onions.
Food safety: Remember that the internal temperature of cooked sausage should be 160 degrees F for safe consumption.

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