Beer Bratwurst Midwest (Printable Recipe)
Bold bratwursts bathed in beer and popped on the grill—just right with zippy mustard and loads of savory onions.
# Ingredients You'll Need:
→ Beer Broth
01 -
Freshly ground black pepper, just enough
02 -
Three bottles lager beer (355 ml each)
03 -
1 teaspoon kosher salt
04 -
1 teaspoon garlic powder
05 -
2 big yellow onions, sliced thin
→ Sausages and Accompaniments
06 -
Sauerkraut, if you like
07 -
Pickles, if you want
08 -
Spicy brown mustard, as a topping
09 -
Toasted hot dog buns for eating
10 -
6 uncooked bratwursts
# Steps to Follow:
01 -
Pop bratwursts into your toasted buns. Pile on the onions bathed in beer. Add sauerkraut, spicy mustard, or pickles, whatever sounds good.
02 -
Grab tongs and move sausages over the spot with the flames. Grill until you spot cool grill lines and the temp inside reads 71°C. Rest them on a plate a bit. Take the pan with onions off, too.
03 -
Toss onions, salt, pepper, garlic powder, and beer into a big skillet or Dutch oven that can handle heat. Set everything on the grill over the no-flame side and let it bubble. Add bratwursts, cover up, and let them cook until they hit 63°C. That should take around 10 to 15 minutes.
04 -
Sort the coals so you have a spot with heat and one without any right under it. You want choices for hotter and gentler cooking.
# Extra Tips:
01 -
Letting sausages chill out in a bath of beer and tasty spices before grilling means they're juicy, packed with flavor, and won't burst open over the flames.