How to Grill Beer Brats

Forget the hot dogs and hamburgers -- grill some beer brats instead!

Bratwurst is a traditional German sausage that is is a summer favorite in Wisconsin and throughout the upper Midwest. The traditional "brat fry" doesn't involve frying at all; the sausages are simmered in beer, grilled and served on a fresh bun with onions and mustard. Beer brats are easy to prepare and make great fare for barbecues and picnics.

Things You'll Need

• Grill
• Saucepan
• 1 can or bottle of beer
• 4 bratwurst (about 1 lb.)
• 1 sweet onion
• 1 tbsp. olive oil
• 1/4-tsp salt
• 1/4-tsp black pepper
• 4 hot dog buns
• Mustard (optional)

Instructions

1. Pour the beer into a heavy medium saucepan and place the saucepan on the grill. If the handle is not ovenproof, wrap heavy-duty foil around it. Pierce the bratwurst with a knife and then put them in the saucepan with the beer. Instead of a saucepan, you can use any type of grill-safe container. Simmer the brats, uncovered, for about 15 minutes. Do not bring them to a boil.

2. Slice the onion thinly and separate the rings. Place the slices on heavy duty foil, drizzle oil on the foil and sprinkle with salt and pepper. Fold the sides of the foil over to enclose the onion and place them on the grill. Grill with the top of the grill open for 10 to 15 minutes until the onions are tender.

3. Transfer the bratwurst from the saucepan to the grill and set the saucepan aside. Grill the bratwurst next to the onions for 10 minutes or until browned and cooked through, turning them once. Place bratwurst in buns, top with grilled onions (and mustard if you like) and serve.

References

• The Bratwurst Pages