This Wisconsin tradition is my absolute favorite way to cook brats. Once you try Beer Boiled Brats, you'll never go back. Pork brats are simmered in beer with lots of onions and butter then transferred to the grill and seared to perfection, creating brats that are juicy and flavorful on the inside and nicely browned on the outside. Top the brats with the crazy delicious caramelized beer onions!!
Wisconsin does it right when it comes to brats. Trust me when I say that boiling brats in beer is a serious game changer and it's practically a foolproof way to cook brats. It takes the guessing game out of grilling brats because after 30 minutes of boiling, you know the brats are cooked through. Then finish the brats over direct flame to get that browned, crispy exterior we all love. I could eat grilled beer brats everyday.
Beer brats can also be cooked on the stovetop, if you prefer!
What are Wisconsin Beer Brats?
Wisconsin Beer Brats are not brats made with beer, but brats that are boiled in beer then seared on the grill to get a nicely browned exterior. I always boil my brats with onions and butter, resulting in the most amazing caramelized beer onions for topping your brats!!
Where does the Wisconsin part come in? Well, it's said that beer boiled brats started in the land of beer drinkers aka Wisconsin.
Why Boil Brats in Beer Before grilling?
Boiling bratwursts in beer before grilling accomplishes a few things.
When grilling brats, have your brats ever got a little too charred on the outside before the inside of the brat is cooked through? When grilling brats, do you have to dig out the meat thermometer or cut one in half to see if it's cooked on the inside? Well, boiling brats in beer is the solution to your problems!
Cooking brats in boiling beer keeps them juicy, prevents them from drying out before they're cooked all the way through and adds flavor. It also makes the brat casing more pliable, so it's less likely to bust open when the brats get transferred to the grill grate - resulting in a juicer brat!
The best part? You know the brats are cooked through when the beer is boiled off. The brats boil in beer for about 30 minutes, until the beer is boiled down. That's when you transfer the brats to the grill grate to sear them over direct heat and give the brat that browned exterior we all love.
Ingredients.
- Onion. One thinly sliced yellow onion.
- Butter.
- Brats. Your favorite brand. I like to use original pork brats. Make sure they are raw and not pre-cooked.
- Beer. One can of your favorite light beer. I always use Busch Light.
- Buns.
- Your favorite toppings. I like to keep it simple for beer brats - dijon mustard, the beer onions, and sometimes sauerkraut. But, feel free to get crazy!
How to Cook Beer Brats on the grill.
- Add sliced onion, butter, brats and beer to a skillet.
- Place the skillet on the grill and bring to a simmer. Close the grill lid and allow the brats to simmer for about 30 minutes, flipping the brats a few times as they cook.
- Once the beer is just about cooked off, transfer the brats to the grill grate over direct heat to sear them until both sides are browned.
- Meanwhile, add some more butter to the onions and finish cooking until the beer is fully cooked off and the onions are caramelized.
- Serve the brats in a bun and piled high with the caramelized beer onions and your favorite toppings!
How to Cook Beer Brats on the Stove.
- Add sliced onion, butter, brats and beer to a skillet.
- Cover the skillet and bring to a simmer over medium heat. Simmer the brats for about 30 minutes, flipping the brats a few times as they cook.
- Once the beer is just about cooked off, heat a separate skillet with a drizzle over medium-high heat. Transfer the brats to the skillet with olive oil and fry until both sides are browned.
- Meanwhile, add some more butter to the onions and finish cooking until the beer is fully cooked off and the onions are caramelized.
- Serve the brats in a bun and piled high with the caramelized beer onions and your favorite toppings!
Brat Toppings.
- Beer Caramelized Onions, of course! Do not underestimate these onions! They have SO much beer flavor, it's unreal. They are the perfect addition to beer brats.
- Dijon mustard. I've always been a dijon mustard gal, but any kind of mustard will do.
- Ketchup. Depending on my mood, I like to add a little ketchup. But, don't go too heavy or it will overpower the flavor of the brat and onions.
- Sauerkraut. I've always been obsessed with sauerkraut. It's the ultimate brat and hotdog topper.
- Relish. Sweet or dill pickle relish - always delicious.
Tips & Tricks.
Always use raw brats. Make sure the brats are raw and not pre-cooked. The point of beer brats is that they cook in the beer.
What kind of beer to use. Use your favorite light beer, such as an ale or lager. I like to use New Glarus Spotted Cow or Busch Light.
How to make the brats ahead of time. Boil the brats in beer 1-2 days in advance then store covered in the fridge. Before you're ready to serve, grill the brats until browned and heated through.
What to Serve with Grilled Beer Brats.
Creamy Italian Ranch Pasta Salad
Strawberry and Goat Cheese Pasta Salad with Lemon Poppyseed Dressing
If you make this recipe, I would love to hear from you! Please rate the recipe below using the stars or leave a comment. If you’re on Instagram, share a picture of the food you created and tag me at Modern Farmhouse Eats! I love seeing all the pictures! 😊
Grilled Beer Boiled Brats with Onions
Ingredients
- 1 yellow onion, thinly sliced
- 3 tablespoons salted butter
- 4-5 pork brats
- 12 ounces light beer
- buns & your favorite toppings
Instructions
- Preheat the grill over medium-high heat.
- Add the brats, onions, beer and 2 tablespoons of butter to a large cast iron skillet or any heat-safe skillet.
- Place the skillet on the grill and simmer with the grill lid closed for about 30 minutes, turning the brats a few times as they cook.
- Once the beer is just about cooked off and the brats are no longer pink, place the brats directly on the grill grate over direct flame. Sear the brats on both sides, about 2-3 minutes or until nicely browned.
- While the brats grill, add the last tablespoon of butter to the onions and continue cooking until the beer is cooked off and the onions are caramelized.
- If desired, lightly brush the top and inside of each bun with melted butter or olive oil and place face down on the grill until lightly toatsted.
- Serve the brats in toasted buns with beer caramelized onions and your favorite toppings!
Notes
- Add sliced onion, butter, brats and beer to a skillet.
- Cover the skillet and bring to a simmer over medium heat. Simmer the brats for about 30 minutes, flipping the brats a few times as they cook.
- Once the beer is just about cooked off, heat a separate skillet with a drizzle over medium-high heat. Transfer the brats to the skillet with olive oil and fry until both sides are browned.
- Meanwhile, add some more butter to the onions and finish cooking until the beer is fully cooked off and the onions are caramelized.
- Serve the brats in a bun and piled high with the caramelized beer onions and your favorite toppings!
Joe Laco says
I had never boiled brats in beer before. I used Vidalalia onions in place of the yellow onions and Ballpark brown mustard made in Cleveland. Yummy!
Modern Farmhouse Eats says
It's a game changer! I'm so happy you enjoyed the recipe!