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beer brats topped with caramelized onions
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Beer Brats Recipe

Your taste buds have finally met their match in these tasty versatile beer brats infused with vibrant flavor that pops in every single bite.
Course Main Course
Cuisine American
Keyword Beer Brats, Beer Brats Recipe, How Do I Make Beer Brats, How To Make Beer Brats
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 -10 Servings
Calories 811kcal
Author Kathleen

Ingredients

  • 4 yellow onions, sliced into ½ inch rounds
  • salt + black pepper to taste
  • 3 tablespoons vegetable oil
  • 2 (12-ounce) cans or bottles beers
  • 2/3 cup Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon caraway seed
  • 10 bratwurst sausages
  • 10 sourdough rolls

Instructions

Prepare Gas Grill

  • Heat all burners of the grill on the medium-high heat with lid closed for 15 minutes. Clean and oil the grates.

Prepare a Charcoal Grill:

  •  Place a single layer of unlit coals on the bottom of a charcoal grill. Fill a chimney start with coals and light.  When the coals in the chimney are covered in grey ash, pour them evenly onto the cold, unlit coals. Set grate and cover with lid, opening vents completely, for 5 minutes. Clean and oil grate.

Prepare Onions and Brats:

  • Brush both sides of onion slices with vegetable oil and season with salt and pepper.
  • In a disposable 13 x 9-inch aluminum pan, mix together beer, mustard, sugar, caraway, and 1 teaspoon pepper.
  • Place the aluminum pan on one side of the grill, and arrange onions on the other side and cook until the onions are lightly charred. Move onions into the aluminum pan and arrange sausage on the grill.
  • Cook sausage until browned on both sides, about 6-10 minutes. Move sausage to pan. Cover the grill, and continue to cook until the sausages have finished cooking, approximately 15 minutes.
  • Remove sausages from beer mixture and grill until they are lightly charred, about 4 minutes. Remove charred sausage to plate and tent with aluminum.
  • Continue to cook onions with grill covered, in mustard mixture, until they are soft and tender and beer mixture has thickened just a bit, about 5-7 minutes.
  • Optionally: Split open the rolls and lightly brush the entire inside with oil.Place on the grill and cook until slightly crisp.
  • Serve. Place charred Brats on rolls, top with your favorite toppings, and spoon onion-mustard mixture over them. Enjoy

Notes

  • Don’t let the braising liquid boil or you’ll have tough brats.
  • Avoid really hoppy beers (like ales) since the cooking process enhances their bitterness. Choose darker beers (porters or stouts), lagers (including pilsners), and mild lagers instead.
  • You may be tempted to pierce the brats to maximize absorption of beer/onion flavor, but you’ll actually lose brat flavor, so I don’t recommend it.

Nutrition

Serving: 1/6 of the recipe | Calories: 811kcal | Carbohydrates: 71g | Protein: 28g | Fat: 44g | Saturated Fat: 17g | Cholesterol: 81mg | Sodium: 1839mg | Potassium: 678mg | Fiber: 4g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 7.3mg | Calcium: 271mg | Iron: 5.3mg