Beer Bratwurst
Juicy bratwurst sausages gently simmered in a savory beer and onion bath, then grilled to perfection for a smoky char. A classic cookout favorite that's simple to make and bursting with flavor.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Onions
- b.In a large skillet or Dutch oven, melt the butter over medium heat.
- c.Add the thinly sliced onions, salt, and pepper.
- d.Cook, stirring occasionally, for 5-8 minutes until the onions are soft, translucent, and just beginning to brown.
- 2
Step 2
- a.Simmer Bratwurst
- b.Nestle the uncooked bratwurst into the skillet with the onions.
- c.Pour the beer over the brats. The liquid should come about three-quarters of the way up the sides of the sausages.
- d.Increase the heat to bring the beer to a gentle simmer. Do not let it come to a rolling boil.
- e.Once simmering, immediately reduce the heat to low, cover the skillet, and let the brats cook for 15 minutes, turning them once halfway through.
- f.The brats are cooked when they are firm and an instant-read thermometer inserted into the center registers 160°F (71°C).
- 3
Step 3
- a.Grill for Char
- b.Preheat an outdoor grill or an indoor grill pan to medium heat (about 375°F or 190°C).
- c.Using tongs, carefully remove the simmered brats from the beer bath and place them on the hot grill grates.
- d.Grill for 5-10 minutes, turning every 2-3 minutes, until they are beautifully browned with distinct grill marks on all sides.
- e.While the brats are grilling, keep the onions warm in the skillet over low heat.
- 4
Step 4
- a.Assemble and Serve
- b.Optional: During the last minute of grilling, place the bratwurst buns, cut-side down, on the grill to toast them lightly.
- c.Place each grilled bratwurst into a warm bun.
- d.Top generously with the beer-braised onions.
- e.Serve immediately with your favorite condiments, such as spicy brown mustard or sauerkraut.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose the right beer: A light-bodied lager or pilsner is classic. Avoid overly hoppy beers like IPAs, which can turn bitter when cooked.
- 2Simmer, don't boil: Boiling bratwurst can cause the casings to split, releasing the flavorful juices and drying out the sausage. A gentle simmer is crucial.
- 3Grill for flavor, not for cooking: The simmering step fully cooks the brats. The grilling step is purely for adding that delicious smoky char and texture.
- 4Make-ahead friendly: You can simmer the brats in the beer bath up to 2 hours ahead of time. Keep them warm on low heat until you're ready to grill and serve.
- 5No grill? No problem: After simmering, you can sear the brats in a hot cast-iron skillet with a little oil for 2-3 minutes per side to achieve a similar browned crust.
Adapt it for your goals.
Spicy
Add one sliced jalapeño or 1/2 teaspoon of red pepper flakes to the beer bath for a spicy kick.
Add PeppersAdd Peppers
Sauté one sliced bell pepper (any color) along with the onions for extra flavor and color.
Different BeerDifferent Beer
Experiment with other beer styles. A German Märzen (Oktoberfest) or a Bock will lend a richer, maltier flavor to the brats.
Add GarlicAdd Garlic
Add 2-3 cloves of minced garlic to the onions during the last minute of sautéing for an aromatic boost.
Why this is on our healthy list.
Good Source of Protein
Pork bratwurst is rich in high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Provides B Vitamins
Pork is a natural source of several B vitamins, particularly thiamin (B1), niacin (B3), and B12. These vitamins are crucial for converting food into energy and supporting nervous system health.
Frequently asked questions
A single beer bratwurst served in a bun with onions contains approximately 500-550 calories, depending on the specific type of sausage and bun used.