Beer Brats
"This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!"
photo by breezermom
- Ready In:
- 2hrs 30mins
- Ingredients:
- 10
- Yields:
-
5 brats
- Serves:
- 5
ingredients
- 3 (12 ounce) cans beer
- 5 uncooked bratwursts (we like Johnsonville best)
- 1⁄8 cup yellow mustard
- 1⁄8 cup stone ground mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 medium onion, cut into rings about 1/3 of an inch thick
- sauerkraut (optional)
- 1 large red bell pepper (cut in rings the same size as the onions)
- 5 hot dog buns or 5 hoagie rolls
directions
- Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
- Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
- Stir until the onions and brats are evenly coated.
- Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
- Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
- Pre heat your grill to medium high heat.
- Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
- Turn the grill down to medium heat (or however you like your brats grilled).
- Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
- Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
- Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
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Reviews
-
This recipe gets 5+ stars for taste! Loved it...however, I have some suggestions in the prep and cook. I followed the chef's suggestion and used a purchased foil pan from the grocery store. When I loaded it up with the bratwurst and beer/mustard mix, plus the veggies it was very heavy. I needed to transfer it to the fridge for marinating....I put one hand under the bottom to keep it stable and another along the sides.....the foil gave way and I had a massive spill of beer and mustard, along with one bratwurst and lots of onions and peppers....so I would recommend marinating in a solid pan! Also, I would put the sliced onions and peppers in a grill basket to keep from losing them between the grates of the grill...that way you would get a more even cooking of the veggies. Regardless, I perservered, and had an absolutely amazing brats dinner tonight! I will definitely make this again, but I will make some changes in the directions. The basic recipe is right on! Thanks so much for the great recipe .... I loved it! -
What a great recipe, so many great flavors come out in this easy recipe. I didn't use the grill, but a grill pan on the stove top, sauting the veggies in a separate pan on the side. The end result was more than we hoped for. I'll be using this recipe often. -
By far the best brat recipe we have ever made!<br/><br/>They come out so buttery and delicious!!<br/><br/>I slow-cooked and smoked mine, and the flavors come out so good! A and a summer staple for sure! -
This is by far the BEST brat (Johnsonville) recipe I have ever made. The blend of ingredients is absolutely wonderful. I did use a large red onion and used 2 large red peppers and I marinated every thing in my large ALL-CLAD skillet. This is my go to recipe for beer brats from now on! Thanks for posting such a FABULOUS recipe. Made for the ALL YOU CAN COOK BUFFET - SPECIAL EVENT! -
This recipe is fantastic. I decided I wanted to have beer brats for Independence Day this year. I'd cooked them before, but I'd lost the recipe I used that time.<br/><br/>I used Killian's Irish Red for the beer, and doubled the recipe. Everyone raved about how good they were. I marinated them in the beer/spice mixture for about 2 1/2 hours, they simmered for about 30 minutes, and then I browned them on the George Forman Grill rather than use the propane grill outside. I also cooked up the onions and peppers for a garnish. <br/><br/>Fantastic flavor, and easy to do, too!
RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
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<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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