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
Units
Scale
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
