We’re going to help you learn the art of grilling the perfect beer brat! Because it’s just not summer until you’ve had beer brats in Wisconsin. My husband grew up eating and learning the proper techniques to make this style of sausage, and I learned all about it once I moved to Wisconsin in the early 2000s. With our detailed instructions, step-by-step photos, and expert tips for success, you’ll be grilling up beer brats like a pro that your family and friends will rave about!
The lifelong Wisconsinite, Dave, aka the other half of the “Our” in Our Love Language is Food, has written up more information on the beloved beer brat. In his words “there are few things I do better in life than grilling brats.”
His family, by heritage, is nearly 100% German; with half hailing from Milwaukee (known in early 20th century as the ‘German Athens’), and the other half from Sheboygan, WI, a city that until well into the 20th century still had German language newspapers. So if we’re talking bratwurst, the king of German sausages, Dave’s your guy.
Beer brats are one of the regional dishes that define Wisconsin. But even within the state, there’s debate over the best way to cook brats. Dave’s great-Uncle Clem, from Sheboygan, taught him that the best way to cook brats was to grill them over very low heat and to turn the sausages by hand over the flame so your tongs didn’t pop the casing and release the delicious juices (who needs feeling in their hands / arm hair anyway?!). His ‘Sheboygan style’ brats would also have skipped the beer, grilling the sausage raw and putting them straight on the bun.
Dave’s dad, from Milwaukee, thought that was nuts. He taught Dave the art of the ‘Milwaukee-style’ brat, aka the beer brat. This method simmers the brats with beer and onions to impart flavor and then takes them to the grill to brown the outside.
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Why You’ll Love This Beer Brats Recipe
Short ingredient list. 4 simple ingredients are all that is needed to grill the perfect beer brat.
Easy to make. There’s nothing particularly tricky about grilling brats, but please note that the brats do need your full attention both during the simmering and grilling. Start to finish, you’ll need about 20-25min to make this beer brats recipe.
Juicy and Flavorful! The flavor and texture of these grilled beer brats is just perfect. Every. Single. Time.
Beer Brat Ingredients
- Fresh Brats. Fresh, uncooked brats are key. Some sausages come pre-cooked, but if you use the pre-cooked variety, your sausages will be tough and overdone by the time you eat them.
- Lager Style Beer. The best beer for brats is a classic lager style beer like MGD, PBR, Miller Lite, Coors, etc. No need for a fancy beer in this recipe!
- Sliced Yellow Onion. Onions give your beer sauce a nice depth of flavor.
- Salted Butter. A must for cooking your onions!
See recipe card below for a full list of ingredients and measurements.
Best Beer For Brats
The best type of beer for brats is a lager style of beer. This clean, crisp style of beer is the perfect compliment to a savory bratwurst for beer brats! Our go-to beers for this recipe are MGD, Miller Lite, Miller High Life, Coors Light, or PBR, (we’re from Wisconsin, so I’m going to lean towards a local Miller or PBR vs. a Budweiser or Corona, but those work too). Alternative options include cream ales, reds, stouts, or porters if you’d like to impart a different flavor. You want to avoid IPAs or any beers with a citrus-forward flavor profile.
How to Cook Beer Bratwurst “Milwaukee Style”
Step 1: Preheat your grill: Whether you’re using gas or charcoal, get your grill warming now (aiming for a temperature of around 350 degrees).*
Step 2: Sauté yellow onion. In a large saucepan, melt the butter and then sauté your sliced onion in the butter until softened. You do not want to cook the onion all the way (this is what makes it good as a topping!). Aim for ‘soft on the outside, crisp on the inside’.
Step 3: Add your brats and beer. Add brats to your pot of sautéed onions and top with just enough beer so that the brats are fully submerged.
Step 4: Low simmer. Simmer the brats on the stove on the lowest possible simmer until they are plump, grey, and there is no visible pink anywhere beneath the casing.
Step 5: Transfer brats to the grill to finish cooking. Your brats should be mostly cooked at this point, so transferring them to the grill simply finishes the cooking process and imparts that classic ‘grill’ flavor to the bratwurst. Cook turning brats gently and frequently until casing is browned.
Step 6: Remove from the grill and serve. Serve grilled beer brats on your favorite bun, topped with your favorite condiments, and enjoy!
Note: See ‘Expert Tips’ section for how to manage your grill’s heat best and for how to monitor your brats. And remember, if you’re going to temp your brats (to 160°F), insert your instant read thermometer in either end of the sausage, not the middle. This will help minimize juice loss!
Tips For Making Perfect Beer Brats
- Boiling brats in beer – a commonly mislabeled step in this process. Though beer brat recipes will often talk about boiling brats before grilling, I’m here to set the record straight. If you bring your beer up to a boil, you’re going to lose a ton of juices from the brats in your pan. I’ll say it again: juice is gold because juice is flavor! ‘Boiling brats before grilling’ should really say ‘simmering brats before grilling’! After you’ve added your brats and beer to the pan, bring it up to a very gentle simmer. Your brats will be ready for the grill after they’ve become plump and grey (no visible pink).
- Speaking of juices, what’s this about managing grill heat? This might be the most important step you take when you’re grilling brats. If the brats are subject to too much direct heat, their casings will pop, and all that delicious juice will run into your grill. How do you avoid that? I’ll explain for charcoal and gas grills:
- For a charcoal grill: Just before adding your brats to the grill, bank your heated coals to one side of your grill. When you add the brats to the grill, cook them on the opposite side of the coals and keep the lid on your grill. This will ensure your brats get cooked over indirect heat.
- For a gas grill: preheat all burners like you normally would, but when you add the brats, turn the burners directly under the brats down to a low/medium low temperature.
- Cooking for a crowd? You can easily double (or triple) this recipe! This recipe is the best way to cook brats for a crowd. Just make sure you use one medium yellow onion for every 5-6 brats, and ensure that all the brats are submerged in the beer while you simmer. Simple!
Recipe FAQs
Brats should be cooked to an internal temperature of 160°F.
Grill brats over medium-low heat (between 300°F to 350°F), gently turning the sausages frequently, for best results.
The best beer for brats is a classic lager style beer like MGD, PBR, Miller Lite, Coors, etc. (no need for a fancy beer when grilling beer brats!).
Beer brats have been parboiled in beer before grilling or roasting. Regular bars are cooked on the grill from raw.
What to Serve with Beer Bratwurst
The classic way to serve up a grilled beer brat is on a hard roll, like a Kaiser roll or a Semmel roll. But in lieu of those, any sausage roll will work. Just try to avoid a hot dog bun; they’re too wimpy for a brat.
Best Toppings
Besides the cooked onions from the beer sauce, mustard, raw onions, sauerkraut, and horseradish are all great (and traditional) toppings for beer brats!
You can also serve beer brats with relish, pickles, ketchup, a variety of mustards (yellow mustard, spicy brown mustard, etc. My personal favorite is Koops’ Düsseldorf Mustard).
How to Serve Beer Bratwurst
Great BBQ Side Dishes
Summer Party Desserts
Helpful Equipment
A charcoal grill or gas grill is needed to make the perfect grilled beer brats!
If you don’t have a grill though, don’t worry. You can simply use a stovetop grill pan or sauté your parboiled brats in a skillet instead.
Beer Brats (on grill)
Ingredients
- 1 package of 5 or 6 uncooked brats
- 1 medium yellow onion thinly sliced
- 2 tablespoon salted butter
- 16-20 oz lager style beer
- buns & condiments of choice
Instructions
Beer Boil + Gas Grill Instructions
- Preheat your grill by turning on all burners to high
- (aiming for a temperature of around 350 degrees)
- In a large saucepan, melt the butter and sauté the sliced onion in butter until softened. You do not want to cook the onion all the way – aim for soft on the outside, crisp on the inside (about 5-7 minutes for this entire step)
- Add raw brats to the saucepan and top with just enough beer to fully submerge the sausages. Simmer the brats on the lowest possible simmer until they are plump, grey, and there is no visible pink anywhere beneath the casing (about 5-7 minutes)
- Transfer brats to the grill. Immediately turn the burners directly under the brats down to a low/medium low temperature. Cook turning brats gently and frequently until casing is browned (about 5-7 minutes)*
- Serve on your favorite bun, topped with your favorite condiments, and enjoy!
- Place grill grate aside, and light coals and place lid onto the grill to pre-heat.
- In a large saucepan, melt the butter and sauté the sliced onion in butter until softened. You do not want to cook the onion all the way – aim for soft on the outside, crisp on the inside (about 5-7 minutes for this entire step)
- Add raw brats to the saucepan and top with just enough beer to fully submerge the sausages. Simmer the brats on the lowest possible simmer until they are plump, grey, and there is no visible pink anywhere beneath the casing (about 5-7 minutes)
- Just before adding your brats to the grill, bank your heated coals to one side of your grill. When you add the brats to the grill, cook them on the opposite side of the coals. Cook by turning brats gently and frequently, placing the lid over the brats in between turning, until casing is browned (about 5-7 minutes)*
- Serve on your favorite bun, topped with your favorite condiments, and enjoy!
Beer Boil + Charcoal Grill Instructions
- Place grill grate aside, and light coals and place lid onto the grill to pre-heat.
- In a large saucepan, melt the butter and sauté the sliced onion in butter until softened. You do not want to cook the onion all the way – aim for soft on the outside, crisp on the inside (about 5-7 minutes for this entire step).
- Add raw brats to the saucepan and top with just enough beer to fully submerge the sausages. Simmer the brats on the lowest possible simmer until they are plump, grey, and there is no visible pink anywhere beneath the casing (about 5-7 minutes).
- Just before adding your brats to the grill, bank your heated coals to one side of your grill. When you add the brats to the grill, cook them on the opposite side of the coals. Cook by turning brats gently and frequently, placing the lid over the brats in between turning, until casing is browned (about 5-7 minutes)*.
- Serve on your favorite bun, topped with your favorite condiments, and enjoy!
Meredith says
the perfect summertime recipe!
David says
Classic. These are amazing.
ourlovelanguageisfood says
Glad you loved them too! Happy grilling!