Wisconsin Grilled Beer Brats Recipe
Juicy bratwurst are simmered with beer and onions, then finished on a hot grill for the perfect chargrilled flavor. This keeps the brats super moist and juicy, while also infusing them with extra flavor!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 12 hours 40 minutes
Makes: 4 - 6 servings
Ingredients
Beer Brats
- 6 uncooked bratwurst
- 1/2 yellow onion, sliced
- 1 teaspoon granulated onion
- 1 tablespoon Worcestershire sauce
- 24 oz beer*
- 6 split top brioche buns, toasted
Creamy Mustard Sauce
- 1/2 cup mayonnaise
- 1 tablespoon honey
- 2 tablespoons dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon prepared horseradish
- 2 tablespoons pickle juice
Instructions
- Marinate the brats. This is the key to really ending up with perfectly juicy brats! Combine the uncooked brats and sliced onions in a baking dish or pyrex dish and cover with the beer, onion powder, and Worcestershire. Soak for 12 hours or overnight.
- Mix the sauce. Combine all the creamy mustard sauce ingredients and whisk until smooth. Refrigerate until you're ready to use. Pro tip: The sauce gets better the longer it sits!
- Prep your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill where one side is medium-high heat and the other side is low heat. Close the lid and wait until the temperature reaches 450ºF.
- Simmer the brats. Transfer the brats, onions, and beer to a large cast iron or heat-safe skillet or dutch oven. Transfer the cast iron/Dutch oven directly to the grill grates over the low heat zone. Close the grill. Bring the brats up to a boil, then boil for 10-12 minutes.
- Grill the brats. Using tongs, transfer the brats from the beer straight onto the hot side of the grill. Grill for 2-3 minutes per side, until charred and the internal temperature reaches 160ºF. Transfer to a plate and let them cool slightly before serving. Use a slotted spoon to remove the onions from the beer and set aside for serving.
- Assemble. Layer the grilled beer brats, onions, sauce, and cabbage or kraut into toasted brioche buns and enjoy!
Notes
*Best beer to use: I always go in for a light beer, or specifically something from Wisconsin! Lagers, Pilsners, Kolsches, and light beers all work great. Stay away from ultra hoppy beers! They can leave a lingering bitterness in the brats.
Stovetop version: Simmer the brats and onions in the beer mixture in a large skillet on the stove over medium-low heat for 10-15 minutes. If desired, you can use a stovetop grill pan to get those grill marks even when you're cooking inside! Other methods include searing them in a hot cast iron skillet or throwing them under the broiler on high for a couple of minutes.
Crockpot version: This is my MIL's preferred method! You can marinate the brats, onions, beer, and other ingredients right in the bowl of your slow cooker. Then, just cook them on low heat for 1-2 hours and toss them on the outdoor grill, or use the stovetop cooking method mentioned above.
