1 Video | Photo: Wisconsin Beef and Cheddar Brats with Beer-Braised Onions Recipe
Ingredients
- 4 tablespoons butter
- 2 red onion, thinly sliced
- 1 yellow onion, thinly sliced
- 1 (12-ounce) bottle beer
- 8 beef and Cheddar brats (recommended: Hillshire Farms)
- 8 dark rye sesame rolls
- Stone-ground mustard
Directions
Set up grill for direct cooking over high heat. Oil grill grate when ready to start cooking.
Place a large skillet on a grill or side burner and add butter. When butter has melted, add onions. Cook until softened, about 10 minutes. Add beer and cover; cook an additional 10 minutes.
Remove cover from skillet and let simmer until most of the liquid has evaporated, about 5 minutes.
Turn the heat on the grill down to medium. Place brats on oiled grill grates and cook 4 to 5 minutes per side
Serve brats hot on toasted rolls smothered with onions and topped with mustard.
INDOOR: In a large skillet over medium heat melt butter add brats and brown 10 minutes, turning them occasionally as they brown. Remove the brats and set aside. Add the onions and cook for 10 minutes, stirring frequently until softened. Pour in the beer and scrape up any brown bits in the bottom of the pan. Return the brats to the pan and cook over medium heat for 15 minutes or until beer has all but evaporated.
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By katiewonderland...
janesville, WI
on July 17, 2011
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I have made lots of beer brats and I would never us a precooked brat. If you can use Johnsonville. Slow cook the brats in a dutch oven with your choice of beer and onions (Guiness makes for a nice melt in your mouth brat or else be true to Wisco and use a Miller Product for about 2 hours. Don't boil cause you don't want to split the casing. Cook the brats on a Charcoal Grill, again be careful not to break the casing, and return the brats back to the beer. Let the guest serve themselves from the pot of beer brats. (Not on Rye Bread
By missfitzgig
hampton, VA
on March 27, 2011
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Made it indoor on the stove. Really good.
By jennyherritz_10...
Madison, WI
on February 01, 2011
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Sandra, have you ever been to Wisconsin??? Everyone here KNOWS you boil the brats in beer before you grill them!! Hence the term "Beer Brats"! And rye buns? I agree with the other Wisconsinite, go with a white hard roll.
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