WORDS OF WISDOM FROM THE CHEF(S)
A Wisconsin classic. These are a real crowd-pleaser and scale up easily for parties or family gatherings.
Boiling the brats in the beer ahead of grilling helps ensure that they're fully cooked; the grilling puts that oh-so-satisfying brown, charred finish on them.
Serve with mustard and/or sauerkraut. If someone asks for ketchup on their brat, ask them politely—but firmly—to leave.
Ingredients
- Raw bratwurst
- Beer (Any beer will do, but better beer == better brats. In Wisconsin I usually reach for Spotted Cow)
- Onions, sliced into half-rings
- Buns
- Butter
Equipment
- Large sauce pan
- Kitchen stove
- Charcoal grill (to cook with love) or gas grill (to cook with mild affection)
- Colander
- Large grill tongs
Instructions
- Start grill if using charcoal; if using a gas grill go to step 2.
- Place brats and sliced onion in the pan. Pour beer into the pan until the brats and onions are covered in beer.
- Put the pan onto the stovetop and bring to a gentle boil.
- Reduce temperature and simmer until the brats are fully cooked, about 15-20 minutes.
- While brats are simmering, butter the buns and lightly oil the grill and begin heating it (if using gas... if you're using charcoal it'll already be hot).
- Drain the beer, retaining the onions and brats. Set aside the boiled onions in a small bowl to use as a condiment.
- Place the brats on the hot grill to give them a nice brown, charred finish. Cook until brats reach an internal temperature of 160°F (about 5-7 minutes), turning once. While brats are grilling, place buttered buns face-down on the grill to toast them.
- Remove buns and brats, place onions on finished brats as desired.
Boil...
Grill...
Enjoy!
We hosted Teddy et al on their Great Midwest Road Trip 2025 and served Beer Brats in the backyard, along with... baseball playoffs? Something. Barnaby can't remember either cuz he was snoozing.
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