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.
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.
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!
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.