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
Keyword Beer Brats, Beer Brats Recipe, How Do I Make Beer Brats, How To Make Beer Brats
Prep Time 5minutes
Cook Time 40minutes
Total Time 45minutes
Servings 6-10 Servings
4yellow onionssliced into ½ inch rounds
Black Pepperto taste
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 and cook until browned on both sides, about 6-10 minutes. Place sausage in pan. Cover the grill, and continue to cook until the sausages are heated through about 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 slightly 5-7 minutes.
Serve. Place charred Brats on rolls and spoon onion-mustard mixture over them. Enjoy
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.