Beer Bratwurst

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Beer Bratwurst

Juicy, beer-simmered brats are bursting with savory flavor in this 5-star recipe. Learn to make smoky, spicy, and perfectly customizable bratwurst sausages that are cooked in a boozy blend of spices before being grilled to ballpark perfection. Learn the secrets to this classic beer brat recipe, plus get tips from our community of home cooks on how to make it your own.


How to Make Beer Brats

Ready for a mouthwatering, handheld meal that comes together in under 30 minutes? You’ll find the full recipe below with step-by-step instructions, but here’s what you can expect when you make this top-rated recipe:

Kick things off by combining beer and onion slices in a large pot and bringing them to a boil. Next, add bratwurst, garlic, pepper, and other spices to the mixture.

How Long to Cook Brats in Beer

Simmer bratwurst in the beer mixture for 10-12 minutes to achieve cooked tenderness before grilling the meat. The gently simmered brats are now ready for a smoky char — lightly oil the grate before grilling for 5-10 minutes.

The bratwurst will have an internal temperature of at least 160 degrees F when done. Look for developed color with deep brown grill marks.

What to Serve With Beer Brats

A succulent beer brat shouldn’t stand alone. Pair this juicy sausage with classic toppings like sauerkraut, homemade mustard, and of course, the beer-soaked sliced onions. Reach for sides like German potato salad or sweet corn if you’re feeding a crowd.

How to Store Beer Brats

Refrigerate cooked beer brats in a shallow, airtight container for up to four days. Bratwurst is best reheated in a 350 degrees F oven or on the stovetop until thoroughly warmed.
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Allrecipes Community Tips and Praise

“Phenomenal recipe!” raves reviewer Josh. “I like to add dill and seasoned salt, then serve it on a toasted potato roll with a dill pickle slice.”

“Very tasty brats!” says Tim. “This is a particularly handy recipe for a large group because you can keep them warm easily.

I followed the recipe but halved it,” shares home cook Teri. “I also poked holes in the brats prior to simmering to allow in more flavor and prevent splitting. It was a big hit and I will make it again.”

Editorial contributions by Rai Mincey

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