By cooking in beef first, then crisping on the grill, and cooking down the onions till caramelized, this Beer Brats Recipe is perfection! Serve them simply over the caramelized onions that result, or on a toasted bun with kraut or mustard.
Ingredients
This ingredients list really couldn't be simpler. I used a shiner light blonde beer for mine, and it brought such great sweetness and citrusy flavor to the onions that cut the fattiness of the sausages perfectly. I would suggest using a light beer. Though any beer would work, depending on the final flavor you like.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Start by putting the beer, onions, and brats in a lidded pot. Bring the beer to a boil and place the lid on top. Let the brats braise and steam in the beer for 10-12 minutes until the sausages are cooked through.
Then remove the sausages from the pot and continue cooking the onions with the lid off until they begin to caramelize a bit and most of the liquid has evaporated. Then add in the butter and let them rest off the heat until the sausages come off the grill.
While the onions cook down, grill the sausages. This can be done on an outdoor grill or indoors, or even in a skillet on the stove. Serve them over the cooked onions...or
On a grilled bun with the onions, some sauerkraut, or grainy mustard.
Notes & Tips
For best flavor results, the sausages do need to be cooked twice. So don't skip the grilling or finishing in a pan step.
There is so much fun in toppings. The resulting onions and kraut are my favorites. Load them up and enjoy!
The sausages are great served just on the cooked-down onions if you want a low-carb meal. But they go great on a nicely toasted bun too!
Substitutions
I recommend a light beer for this recipe. Really anything besides something dark like a Guinness will work. But something on the sweet side, light, like a blue moon or shiner light blonde, is what I would reach for.
Yellow sweet onions are my preference and what I call for in the recipe, but red onions would be great here too.
If you need to keep this recipe dairy-free, just omit the butter altogether.
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📖 Recipe
Beer Brats Recipe
By cooking in beef first, then crisping on the grill, and cooking down the onions till caramelized, this Beer Brats Recipe is perfection!
Ingredients
- 1, 12-ounce can or bottle of Light Beer
- 2 large Yellow Onions, halved and thick-sliced
- 10 Bratwurst Sausages
- 2 tablespoons Unsalted Butter
Optional, for serving:
- Beer-Braised Onions, from braising brats
- Toasted Buns
- Sauerkraut
- Stone Ground Mustard
Instructions
- Place the beer, onions, and brats in a 4-quart dutch oven or pot and bring to a boil with the lid on. Reduce heat to medium-low and cook for 10-12 minutes.
- While the brats cook on the stove, heat an outdoor grill or indoor grill pan.
- Remove the now cooked brats from the onions and liquid and place them on the hot grill until crisp and golden brown.
- Continue cooking the onions in the pan with the lid removed until the beer reduces and the pan is almost dry. Season with a pinch or two of salt and some fresh cracked pepper. Add the butter to the pan and stir into the onions. Remove from the heat.
- If you need to keep the brats warm until serving, place them back in the pan on the onions over low heat and the lid on the pot until needed.
- Serve over the onions or on a bun if you like, with onions, sauerkraut, or mustard as desired.
Notes
Notes & Tips
For best flavor results, the sausages do need to be cooked twice. So don't skip the grilling or finishing in a pan step.
There is so much fun in toppings. The resulting onions and kraut are my favorites. Load them up and enjoy!
The sausages are great served just on the cooked-down onions if you want a low-carb meal. But they go great on a nicely toasted bun too!
Substitutions
I recommend a light beer for this recipe. Really anything besides something dark like a Guinness will work. But something on the sweet side, light, like a blue moon or shiner light blonde, is what I would reach for.
Yellow sweet onions are my preference and what I call for in the recipe, but red onions would be great here too.
If you need to keep this recipe dairy-free, just omit the butter altogether.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches -
Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, 20 Inch x 10.5 Inch - One tray
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Rösle Stainless Steel 12-inch Lock and Release Tongs
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Staub Cast Iron 4-qt Round Cocotte - Basil, Made in France
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 819Total Fat: 64gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 159mgSodium: 1935mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 30g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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