If you crave summertime cookouts and serious flavor, you’re going to adore these Extra-Juicy Grilled Wisconsin Beer Brats. Imagine smoky sausages that explode with succulence and a subtle beer kick, all finished with a snappy char—no stovetop required! This is classic Midwestern grilling at its most irresistible, and your backyard will never be the same.
Why You’ll Love This Recipe
- Pure Juiciness: Long marinating and gentle boil in beer make every brat incredibly plump and bursting with flavor.
- Zero Stovetop Fuss: Everything—yes, even the beer boil—happens outside on the grill, keeping the kitchen cool (and cleanup easy!).
- Mouthwatering Char: Grilling over high heat at the end delivers those irresistible, caramelized grill marks that just scream summer.
- Family & Crowd Friendly: This recipe scales easily, making it perfect for backyard BBQs, tailgates, and classic Wisconsin gatherings.
Ingredients You’ll Need
The beauty of Extra-Juicy Grilled Wisconsin Beer Brats is in their simplicity—just a few key ingredients, each playing a vital role in layering flavor and juiciness. Here’s what you’ll need for bratwurst perfection.
- Bratwurst (1 pound, 4–6 sausages): The star! Look for classic Wisconsin-style brats with a coarse texture—locally made if you can swing it.
- Yellow Onion (1 medium, sliced): Adds sweetness and depth, and transforms into melt-in-your-mouth beer onions.
- Beer (24 ounces): Use a light lager or ale for subtle malt flavor that enhances the brats without overwhelming them.
- Buns (for serving): Soft brioche buns are my absolute favorite—tender yet sturdy enough to contain every dripping bite.
- Optional Toppings: Dijonnaise, sauerkraut, whole-grain mustard, and beer-braised onions for the ultimate bratfest.
Variations
Part of the fun with Extra-Juicy Grilled Wisconsin Beer Brats is making them your own! Whether you have a special beer to use, dietary tweaks in mind, or want to mix up the toppings, these brats are primed for personalization.
- Cheese-Stuffed Brats: Swap regular brats for cheese-filled ones to bring even more gooey decadence to the table.
- Gluten-Free: Use gluten-free brats (many brands offer them) and serve in gluten-free buns or lettuce wraps.
- Spice it Up: Stir sliced jalapeños or crushed red pepper into the marinade for a subtle, zesty kick.
- Non-Alcoholic: Use non-alcoholic beer or even apple cider for a family-friendly twist with unique flavor.
How to Make Extra-Juicy Grilled Wisconsin Beer Brats
Step 1: Soak the Brats in Beer & Onions
Start the flavor party the night before! Pop your bratwurst, sliced onions, and beer into a big resealable bag or airtight container. Give it all a gentle shake to coat, seal it up, and let those brats lounge in the fridge for at least 12 hours (24 yields maximum juiciness). This step infuses each sausage with rich malty notes and makes the onions extra tender.
Step 2: Prep Your Grill for Zone Grilling
About a half hour before dinnertime, get your grill ready for zone grilling. This means setting up one area for high, direct heat, and another for gentle, low heat. On a gas grill, preheat both zones with the hood closed. With charcoal, wait for the coals to ash over. Having two zones gives you total control for perfect brats, start to finish.
Step 3: Boil Brats in Beer—Right on the Grill!
Pour the entire beer, onion, and brat mixture into a heatproof skillet or Dutch oven. Place it over the low heat section of the grill, close the lid, and let it come to a boil (plan on about 20–25 minutes). The brats gently poach, plumping up with incredible juiciness and soaking up that hoppy flavor. Keep an eye out—once they hit 145°F inside, you’re set for the next stage.
Step 4: Sear & Char the Brats Over High Heat
Once the brats are hot and juicy from their beer bath, use tongs to move them to the high heat zone. Grill for 2–3 minutes per side until they achieve gorgeous, blistered grill marks and their internal temp reaches 160°F. Transfer them to a plate, let them rest a few minutes, then get ready for topping and serving!
Pro Tips for Making Extra-Juicy Grilled Wisconsin Beer Brats
- Marinate Overnight for Maximum Flavor: The longer you let those brats and onions soak in beer, the juicier and more flavorful the result—overnight works wonders!
- Don’t Pierce the Brats: Resist the urge to poke or slice the sausages—keeping the casing intact is key to sealing in all those amazing juices.
- Use a Cast Iron Skillet for Even Cooking: Cast iron holds heat beautifully on the grill, creating the perfect environment for gently simmering the brats in beer.
- Rest Before Serving: Let brats rest for a few minutes after grilling so the juices redistribute—your first bite will be shockingly juicy!
How to Serve Extra-Juicy Grilled Wisconsin Beer Brats
Garnishes
Pile on the flavor! Classic garnishes for Extra-Juicy Grilled Wisconsin Beer Brats include tangy sauerkraut, creamy Dijonnaise, whole-grain mustard, and those sweet beer-braised onions you simmered with the brats. A sprinkle of fresh chives or a pop of pickled jalapeños brings extra color and zing if you’re feeling fancy.
Side Dishes
No Wisconsin-style cookout is complete without the right sides! Serve these brats with loaded potato salad, crunchy coleslaw, kettle chips, baked beans, or a crisp green salad—the mix of textures makes each bite even more satisfying.
Creative Ways to Present
Take your brat bar to the next level by serving Extra-Juicy Grilled Wisconsin Beer Brats buffet-style with an array of buns and toppings, or wrap each brat in butcher paper for a backyard picnic vibe. You can also slice brats into bites, spear them on skewers with onions and pickles, and serve as a playful party appetizer.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck cooled brats into an airtight container and chill in the fridge. They’ll keep for up to 4 days, making for stellar lunches or brat sandwiches later in the week.
Freezing
Extra-Juicy Grilled Wisconsin Beer Brats freeze surprisingly well—just wrap each cooked brat tightly in foil, pop them in a freezer bag, and store for up to two months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, gently warm brats on the grill over low heat or in a skillet with a splash of beer to restore some moisture. Avoid microwaving if you can—grilling preserves the lovely snap and juicy bite.
FAQs
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What type of beer is best for grilling brats?
Light lager or ale is classic—think PBR, Miller Lite, or Spotted Cow—but truly, any beer you love will work. Stronger ales will impart more robust flavor, while a light beer lets the sausage flavor shine through.
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Do I have to marinate the brats overnight?
For the juiciest, most flavorful result, an overnight marinade is ideal, but if you’re short on time, even 4–6 hours of soaking in beer and onions will make a big difference.
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Can I make Extra-Juicy Grilled Wisconsin Beer Brats with non-alcoholic beer?
Absolutely! Non-alcoholic beer gives you the same malty depth without the alcohol—perfect for family cookouts or anyone avoiding alcohol.
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Is it possible to make these brats indoors?
If you’re caught by the weather, you can simmer the brats in beer and onions on the stovetop, then finish them under a broiler or in a grill pan for that crisp, snappy skin. The spirit of Extra-Juicy Grilled Wisconsin Beer Brats will still shine!
Final Thoughts
There’s a reason Extra-Juicy Grilled Wisconsin Beer Brats are such a summer staple—every bite is bold, juicy, and just plain fun to share. Fire up the grill, call some friends, and get ready for a batch of brats that’ll steal the show at any cookout. Give this recipe a try, and savor the taste of Wisconsin wherever you are!
Print
Extra-Juicy Grilled Wisconsin Beer Brats Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 13 hours (includes inactive time)
- Yield: Serves 4
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
Learn how to make extra-juicy grilled Wisconsin beer brats without needing a stove! These flavorful bratwurst sausages are soaked in beer and grilled to perfection, then served in brioche buns with delicious toppings.
Ingredients
Ingredients:
- 1 pound bratwurst (4-6 sausages)
- 1 medium yellow onion, sliced
- 24 ounces beer of choice (See Recipe Notes)
Instructions
- Soak the brats: At least 12 hours before grilling, combine the bratwurst sausages, sliced onion, and beer in a large resealable bag or airtight container. Shake to combine. Refrigerate for at least 12 hours, up to 24 hours.
- Prepare your grill for zone grilling: Create a zone of direct high heat and a zone of direct low heat. Preheat gas grill 15 minutes prior or charcoal grill 30 minutes prior to grilling.
- Boil the beer brats on the grill with indirect heat: Transfer the brats, onions, and beer to a cast iron skillet or Dutch oven on the low heat zone. Close the lid and bring to a boil, cooking for 10-12 minutes until internal temp hits 145°F.
- Grill the beer brats over direct heat: Transfer the boiled brats to the high heat zone and grill for 2–3 minutes per side until charred and internal temp reaches 160°F.
- Serve: Serve in toasted brioche buns with desired toppings. Enjoy!
Notes
- Best beer for beer brats: A light Wisconsin lager or ale works well.
- Boiling tip: Can also boil on a side burner or stovetop.
- Best brat buns: Soft brioche buns are recommended for their texture and flavor.
Nutrition
- Serving Size: 1 brat with bun and toppings
- Calories: Approximately 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 60mg
