This Wisconsin tradition is my absolute favorite way to cook brats. Once you try it, you'll never go back. Plus, it's super easy! Pork brats are simmered in beer with lots of onions and butter then transferred to the grill and seared to perfection, resulting in brats that are juicy and flavorful on the inside and nicely browned on the outside. Top the grilled beer brats with the crazy delicious caramelized beer onions!!
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!
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!
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