Beer Brats

Total Time:
17 min
2 min
15 min

6 to 8 servings

  • 1 dozen brats
  • Beer, to cover
  • 1 medium large sweet onion
  • 2 ounces (1/2 stick) butter

Place brats in a Dutch oven with onions and butter, cover the brats with beer. Bring to a boil and reduce to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.6 48
Really does sound good - I tried my own before and took this video: I will definitely have a go at these too! item not reviewed by moderator and published
Loved it! Very easy. Only has a few ingredients. Delicious. Brought leftovers for myself and co-workers today for lunch. Will definitely make again. item not reviewed by moderator and published
its was easy and I uses a whole stick of butter because I has a large onion. The brats tasted great and great for a tailgate party and a cold beer. item not reviewed by moderator and published
let them sit in woodchuck amber over night and just now cooking them up, will have to try with woodchuck raspberry, done that with just marinating them overnight but not cooking in a pot. item not reviewed by moderator and published
Followed katsmurph's suggestion below, and also added a sliced green bell pepper and some fresh ground pepper -most excellent. item not reviewed by moderator and published
thats almost right, but what I do is grill till they get some color then boil it in a pot with beer, onion, and some tobasco sauce until they are fully cooked and you are ready to serve them. no matter how long they are in that pot they are going to come out so juicy and yummy. I learned from my dad in Racine, WI item not reviewed by moderator and published
Best brats I've ever cooked! Made these for a holiday party we hosted with a German theme, and they were a huge hit - tender, flavorful, simply delicious. I would definitely make them again. item not reviewed by moderator and published
I used this recipe for a Beer & Brats party(75 attendees and they were delicious! The Brats were a big hit and so was the party. item not reviewed by moderator and published
Is this possible? Yes it is! Keep the beer concoction simmering hot. Place the grilled brats into The Burger Buddy Far Reducer, add the beer broth, press and voila! Low fat brats with beer flavor pressed right into them. (beer brats http://theburgerbuddy/com item not reviewed by moderator and published
Biggest mistake is trying to cook the heck out of the brats. You end up with tuff, dry, and short on taist brats. I was born in Sheboygan Wisconsin. Raised on brats. This is the U.S.A. home of the BRAT. So try this for a great Brat fry. SHEBOYGAN BRATS 1 Pack of JOHNSONVILLE BRATS. (5 or 6 per pk) 2 12oz. cans of stail beer to cover (Pilsner beer left oner night in pan w/cover at, room temp.) 1 Onion sliced in rings 1 Spay bottle of water. ( to put flairups down) 1 Vegy steeming tray To Grill NOTE: Never, ever try to cook your brats. Thy will be cooked by the time you finish Put brats in pot w/ beer and onions and bring to a simmer. Save beer for later. Simmer only untill brats get fat from soaking up the beer. Put on HOT grill and cook untill dark brown. NOTE: Lots of smoke and fire. So us the water sray bottle. As the brats get brown. Pull off the fire and put in coverd pot w/ steamer basket and beer up to the bottom of basket. With LITE steam, for about 30 min. Now thy are COOKED, TENDER, AND MOST OF ALL JUCY. NOTE: You can hold your bats at 170 deg. for up to 5 hr. and thy will sty moist. item not reviewed by moderator and published
Please, please do not rate a recipe until you've tried it. Thanks! item not reviewed by moderator and published

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