Beer Bratwurst

Bratwurst with toppings in a pretzel roll. — Food & Wine / Photo by Jen Causey / Food Styling by Rishon Hanners / Prop Styling by Josh Hoggle.

Active Time:

25 mins

Total Time:

55 mins

Servings:

These brats boast a delicious combination of flavors from the savory beer-braised sausages, caramelized sweet onions, and tangy mustard. Everything is held together in soft yet slightly chewy pretzel buns, which are tender yet sturdy enough to stand up to the rest of the juicy, saucy sandwich. These brats are the perfect example of how distinct, bold components can have a ton of flavor on their own, but come into delectable harmony. Don’t forget to serve these with a beer, and plenty of napkins.

Frequently Asked Questions

Should I soak brats in beer before grilling?

Rather than soaking bratwurst in beer before grilling, this recipe suggests lightly simmering the brats. This method helps to partially cook the casing while infusing the brats with flavor and moisture. Simmering aids in tenderizing the sausages and prevents them from drying out during grilling.
What does beer do for brats?

Beer imparts its flavor to the brats, adding depth and complexity to their taste. Depending on the type of beer used, it can contribute notes of malt, hops, and other ingredients, enhancing the overall flavor profile of the sausages.
Can you cook the bratwurst in the oven?

Yes, you can cook bratwurst in the oven. Preheat your oven to 400°F. Place the bratwurst on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cook for approximately 20 to 25 minutes, turning halfway through, until they are browned and cooked through.

Notes from the Food & Wine Test Kitchen

When selecting a beer for cooking beer brats, opt for a lager or pilsner. These lighter beers impart flavor without overwhelming the dish. Avoid using strongly flavored beers like stouts or IPAs, as they can overpower the taste of the brats.

While grilling, avoid piercing the brats with a fork or knife. Piercing can cause the flavorful juices to escape, resulting in dry brats.

Make ahead

Cooked beer brats and onions can be stored in an airtight container or sealable plastic bag in the refrigerator for up to three days before grilling and serving.

Pairing suggestion

Serve these with the same beer used for simmering the brats, or something similar.

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Ingredients

2 (12-ounce) lager beers (about 3 cups)
1 medium yellow onion, sliced
3 large garlic cloves, smashed
2 1/2 teaspoons kosher salt
1/2 teaspoon caraway seeds, toasted
1/4 teaspoon black pepper
4 (4-ounce) fresh bratwursts
2 teaspoons canola oil, plus more for grilling
2 tablespoons tap water
2 teaspoons light brown sugar
2 tablespoons spicy brown mustard
4 pretzel sausage buns (such as Pretzilla), split lengthwise 3/4 of the way through and lightly toasted

Directions

Stir together beer, onion, garlic, salt, caraway seeds, and pepper in a large saucepan. Nestle bratwursts in beer mixture so they’re completely submerged. Bring to a gentle simmer over medium; cook, stirring occasionally and adjusting heat, as needed, to maintain a gentle simmer, until an instant-read thermometer inserted into center of bratwursts registers 130°F, 3 to 8 minutes. Remove from heat. Using tongs, transfer bratwursts to a plate, and set aside.
Increase heat in saucepan to medium-high, and bring beer mixture to a boil; cook, undisturbed, until onion softens and liquid reduces to about 1/3 cup, 20 to 25 minutes.
Meanwhile, preheat grill to medium-high (400°F to 450°F). Brush bratwursts with oil. Place bratwursts on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into center of bratwursts registers 160°F, 3 to 5 minutes. Transfer to a plate.
Remove saucepan with onion mixture from heat. Remove and discard garlic. Stir in water and brown sugar until sugar dissolves. Spoon 2 tablespoons onion mixture liquid into a small bowl; add mustard, and stir to combine.
Place 1 bratwurst in each bun. Using a slotted spoon, divide onion mixture evenly among buns; discard excess liquid. Drizzle sausages evenly with mustard sauce. Serve.

Beer Brats