Wisconsin Beer Brats
This Wisconsin beer brats recipe can be made on the stove top or grilled. Top with mustard and sauerkraut for a traditional Wisconsin meal. Makes 6 bratwurst (can easily be doubled).
Why I love this beer brats recipe
When we first moved to Wisconsin, I was not thrilled by the thought of a bratwurst. I was a hot dog with mustard (and now onions) kind of girl, and I did not want to change. But, as I got older and learned to love sauerkraut, I was converted.
Beer brats are now my tailgating/grilling meat of choice (unless a steak is involved), and I’m positive that I did not know what I was missing as a kid.
The best part about this Wisconsin-style method of cooking brats in beer, is that the brats can be made ahead of time. They’re basically par-boiled in beer and onions, and then finished up on the grill or a hot skillet.
It makes prepping for game day or a backyard grill-out simple and crowd-friendly. It’s also a great way to keep them warmed and ready serve for an all day party.
They also pair really well with a brandy old fashioned and some beer battered onion straws
More grilling favorites: grilled pork ribs / grilled spaghetti squash / grilled peach salad / grilled beef satay
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Brats – Look for brats from well-known Wisconsin brands like Johnsonville or Usinger’s for authentic flavor. Just make sure they’re fresh and not pre-cooked for the best grilling experience.
- Beer – Use a light lager or pilsner like Miller Lite or Pabst Blue Ribbon, or go for a flavorful amber ale like Spotted Cow, Leinenkugel’s Classic Lager, or the Riverwest Stein Amber from Lakefront Brewery —all well-loved Wisconsin brews. Or use your own local favorite!
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to cook bratwurst
Boil some beer and onions in a large skillet. You can do this on the stove or in a grill friendly pan. I prefer to do it on the stove in advance.
Simmer the brats. Once the beer is boiling, add the brats and reduce the heat to medium-low. Simmer the bratwurst until they’re no longer pink in color. They should look gray in color. You may have to turn the brats or add more beer if too much liquid evaporates. I prefer to turn mine, because I don’t see the point it opening another beer.
Finish on the grill. Remove the brats and finish cooking over medium-high heat – on a grill or in a skillet – until they’re golden brown and slightly charred. To keep brats warm until you’re ready to serve, return them to the beer and cover the pot (over low heat).
Serve with your favorite toppings. My favorites are onion, sauerkraut and mustard, but you can use whatever toppings you like. I also love serving these beer brats with my quick pickled sweet peppers. Go crazy and have fun with it.
Great dairy free side dish options: easy macaroni salad / summer tomato salad / kale caesar salad / spicy cucumber salad
FAQs and tips for making beer brats
Ingredients
- 6 bratwurst
- 1 12- ounce bottle beer
- 1 sweet onion (sliced)
Instructions
- Heat beer and onions in a large skillet over high heat. Bring to a boil and reduce heat to a simmer.
- Add bratwurst and simmer for about 10 minutes, or until bratwurst are no longer pink.
- Remove brats and transfer to a grill (or second skillet) over medium-high heat. Grill (or sauté) for about 5 minutes, turning once, until brats are golden brown.
Before leaving a comment or rating, ask yourself: