Description
Learn how to make extra-juicy grilled Wisconsin beer brats without using a stove. These brats are soaked in beer, grilled to perfection, and served in toasted brioche buns with delicious toppings.
Ingredients
Units
Scale
Ingredients for Beer Brats:
- 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 mins prior, charcoal grill 30 mins prior. (New to zone grilling? Check out this post for a step-by-step.)
- Boil the beer brats on the grill with indirect heat: Transfer the brats, onions, and beer to a cast iron skillet or Dutch oven. Boil over low heat for 10-12 mins until internal temp reaches 145°F.
- Grill the beer brats over direct heat: Grill for 2-3 mins per side over high heat until internal temp reaches 160°F. Rest briefly, then serve in brioche buns with toppings.
Notes
- Best beer for beer brats: Light Wisconsin lager or ale works well. Feel free to use your favorite beer.
- Boiling tip: Can also boil on a side burner or stovetop.
- Best brat buns: Soft brioche buns are recommended for their texture and sturdiness.
Nutrition
- Serving Size: 1 brat with bun and toppings
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 1000mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
