Bratwurst In Beer

7
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"Recipe adapted from Epicurious. This is not the way most folks typically make their brats, but it is the best way we have ever had them. I won't eat them any other way. I have even browned the brats in a skillet and then tossed them into the sauce that I have holding in the slow cooker. They will hold just fine for several hours on low. Make sure to use a sturdy bun with these, they are juicy."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (413.4 g)
  • Calories 734.2
  • Total Fat - 43.3 g
  • Saturated Fat - 16.6 g
  • Cholesterol - 86.2 mg
  • Sodium - 1530.5 mg
  • Total Carbohydrate - 51.1 g
  • Dietary Fiber - 2.3 g
  • Sugars - 6.4 g
  • Protein - 22.6 g
  • Calcium - 167.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 4.6 mg
  • Thiamin - 0.7 mg

Step 1

Prepare the grill for a medium-hot fire. Place the butter in a medium disposable foil roasting pan. Place the pan on the grill rack and cook until the butter melts.

Step 2

Add the onions and garlic (if using); cook until softened, three to five minutes. Add the beer the the hot sauce and bring to a simmer. Place the pan on the low heat zone and keep the onion mixture warm.

Step 3

Place the bratwurst on the grill rack. Grill, turning occasionally, until evenly charred, four to five minutes. Transfer the bratwurst to the onion mixture and let stand until ready to serve. With tongs, place the bratwurst in the rolls. Serve with the onions, mustard, and pickle spears.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I don't BBQ so made it stove top in a fry pan. I used locally made bratwurst that are so delicious. The onions are heavenly. The beer really does something to enrich the flavour of everything. I will make this burger again and I will make the onions again for other recipes >Made again 31 March 2018. Love everything about this burger especially the onions.

(26 Mar 2017)

Candida

Mmmmmm we really enjoyed this for our dinner a couple of nights ago, thanks for sharing your recipe

review by:
(19 Apr 2012)