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Few things say Midwest backyard hangout like brats bubbling in beer before they hit the grill. These links soak up golden lager and sweet onions, then get tossed over flames until they're smoky and crisp. The result? Plump, super tasty sausages that pretty much make any cookout a hit.
As soon as I started poaching brats with onions and beer, I never looked back. Everyone begs for them at our cookouts and somehow, there’s never a single sausage left.
Delicious Ingredients
- Toasted hot dog buns, plus toppings: pickles, tangy sauerkraut, and spicy brown mustard for all the crunch and zip
- Fresh bratwursts: go for the best ones from your butcher or favorite shop for top-notch bites
- Kosher salt: cranks up the taste in both onions and sausages
- Black pepper, freshly ground: adds a punch of heat—crack it right before you use it
- Lager-style beer: pick a bottle you like to drink, brings mellow bitterness and juicy flavor
- Yellow onions: cut into thick rounds to get soft, sweet, and help keep things moist
- Garlic powder: gives a mellow flavor boost, best if it’s from a new bottle
Simple How-To
- Plate It Up:
- Slide brats into toasted buns, pile up the beer-soaked onions, then heap on sauerkraut, pickles, and mustard however you like
- Get That Char:
- Move the brats from their beer bath over to the hot grill side with tongs Cook and turn them every so often until you see deep golden grill marks and the inside hits 160°F That crunchy bite is unbeatable
- Let Them Soak:
- Put the uncooked brats right into the beer and onion pan Cover the grill Sit back and let them cook gently until the inside gets to 145°F in 10–15 minutes The brats will swell and grab tons of flavor
- Beer & Onion Time:
- Fill a big skillet or Dutch oven with onions, beer, garlic powder, salt, and lots of black pepper Set this on the grill over lower heat (the cooler side) so the brats can gently cook and soak it all up
- Fire Up the Grill:
- Set up the grill making sure one side is hotter for browning and the other is cooler for gentle simmering You want both options
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The best part for me is smelling onions and beer bubbling away while the grill heats up Nothing brings everyone out to the yard faster. Cooking brats is half the fun with friends swapping stories and watching the sun drop.
Leftover Help
Got extras? Let everything cool then wrap brats and onions in separate containers or foil They’ll keep in the fridge for three days To reheat, pop them on a low grill until they’re warm or simmer gently with a splash of beer on your stove
Switch Things Up
Don’t like brats? Any tasty sausage will work—try spicy Italian for some heat or a nonalcoholic brew for the kids. Yellow onions are classic but you can use red or sweet onions for a twist
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Try These Sides
Pair brats with baked beans or a classic potato salad If you want something different, use rye rolls or pretzel buns Skip the kraut for quick-pickled cabbage for a fresh snap And of course, everyone gets a cold beer
Classic Midwest Vibes
Brats and beer on the grill are an old-school Midwestern thing The gentle simmer keeps sausages plump—a trick borrowed straight from German cooks Families each put their own spin on it but it all comes down to summer laughs, everyone crowded around, and that juicy first bite
Frequently Asked Questions About Recipes
- → What’s the best beer choice for making brats?
Grab an easy-drinking lager like Miller High Life. It keeps the brats tender and lets the malty flavor shine. Stronger or more bitter beers can make the taste a bit harsh, so it’s better to stick with something light.
- → How do you keep bratwursts from bursting?
Keep your simmer low and relaxed when the brats are in the beer. High heat isn’t your friend here. Skip poking them, too—this keeps all those tasty juices inside each sausage.
- → Can I use the onions from the beer bath?
Definitely! Those onions are packed with all that beery, sweet flavor and make an awesome topping for your brat in the bun.
- → Any serving tips for beer-cooked brats?
Try adding them to warm buns, loaded with pickles, plenty of onions, spicy mustard, and some sauerkraut. You’ll really amp up the crunchy, tangy, and bold flavors that way.
- → What’s the point of grilling after boiling the brats?
That last bit on the grill gives them smokiness and a nice crisp outside. Inside, they stay super juicy, plus the flavor really pops after that quick char.