Bratwurst in Beer with Grilled Onions – It’s Kick Off Time

While I’ve shared the recipe and “how to” for serving Bratwurst at an outdoor picnic (check out Labor Day Picnic – A Fond Farewell To Summer for details), cooking up tailgate worthy Bratwurst at home is a less complicated proposition. It’s really a matter of beer, simmer, grill.

In our house, there are only two rules to grilling up bratwurst – the Bratwurst MUST be Johnsonville (the Official bratwurst for the Green Bay Packers) and the beer MUST be Miller. It’s a Wisconsin thing.

Now I know that grilling should be a summertime activity – unless you hail from Wisconsin. Then grilling bratwurst on Sunday is the law. Those crazy Green Bay Packer fans are out there in the snow, with a big wedge of cheese on their heads, grilling up the official food for die-hard fans.

No matter the weather, a perfectly grilled Johnsonville Bratwurst in a bun, smothered in onions is always delicious!

Bratwurst in Beer with Grilled Onions
1 Package Johnsonville Bratwurst
1 Onion, sliced
Beer – enough to cover Bratwurst (20 oz can of Miller is enough for 1 package of 5 bratwurst)
1 Package Steak or Bratwurst Rolls

Pierce Bratwurst to allow fat to drain and beer to soak into meat. (A thin fork, cocktail pick or cake-tester works fine – remember, you want the fat to seep out, the beer to soak in and the bratwurst to retain its flavorful juiciness).

Place Bratwurst in a large pot. Cover with beer and let Bratwurst soak in beer for about 45 minutes.

While bratwurst are soaking, thinly slice onions. If desired, place a few sliced onions into the pot with the bratwurst, reserving the majority of the onion for “grilling” in a pan.

Saute onions with a little butter over medium-low heat until golden, about 20-30 minutes.

Heat a gas grill for about 10 minutes or so to get it good and hot. Turn heat on under pot of soaking bratwurst to low and let simmer while grill heats.

Remove bratwurst from liquid. Grill to sear outside, turning as needed, about 5 to 6 minutes per side.

Spread mustard or favorite condiment onto bun. Top with bratwurst and onion.

Serve with French Fries or warm German Potato Salad


Brats (1)

The end result of any recipe is only as good as the quality of the ingredients used. In our house, that means Johnsonville Brats all the way.

Brats (2)

Use a thin fork, cocktail pick or cake tester to poke a few holes into the bratwurst, just piercing the skin. This allows the pork fat to drain out and the beer to seep in, producing a better bratwurst.

Brats (3)

Let Bratwurst soak in beer for about 45 minutes. Turn on the heat, then let them simmer for about 10 minutes prior to grilling

Brats (4)

Slice one onion. If desired, toss a few onion slices into pot with soaking bratwurst. Set aside until ready to grill in a pan. About 35 minutes into bratwurst soak, begin grilling onion.

Brats (5)

Add a little butter or margarine to the pan, grill onions over medium-low heat until nicely browned, about 20 minutes. Stir often to prevent burning.

Brats (6)

Remove bratwurst from beer after about 45 minutes. Place on a hot grill to finish. Grill bratwurst about 5 minutes per side, just enough to get the outer skin to char a little and blister.

Brats (7)

While bratwurst finish on the grill, remove onions from heat and set aside until ready to use.

Dog - Bratwurst

Place grilled bratwurst on bun smeared with desired condiment (mustard or deli style brown mustard are excellent choices). Add grilled onions, serve and enjoy.



3 thoughts on “Bratwurst in Beer with Grilled Onions – It’s Kick Off Time

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