Better than Classic Beer Brats

Better than Classic Beer Brats


  • 1 package bratwurst
  • 1 can beer (at least)
  • one to two large yellow onions, sliced pole to pole about 3/8ths in thick (see note)
  • 2 tablespoons butter
  • 1 package quality buns
  • a little oil or melted butter for buns
  • mustard for serving


Add the beer (start with one can but make sure there is enough to cover bratwurst by about an inch; the pan size may cause the amount to be a variable) to a non-reactive pan along with the onions and butteer. Bring beer, onions, and butter to a boil. Drop in bratwurst and immediately add lid and turn off heat. Set timer for 7 minutes. When time is up, remove bratwurst, bring onions up to a good simmer and reduce as desired while the brats cook. Reduce for at least 10 minutes or until onions are tender or caramelize the onions by reducing longer until the onions are golden and most of the beer has evaporated, about 20 to 25 minutes.

Grill (or pan-fry; if pan frying, add a little oil to the pan) bratwurst using medium heat until nicely browned, about 6 to 8 minutes, turning and tending as necessary. If desired, brush cut sides of buns with a little oil and toast as the brats cook. Brats may be served as is or dropped into the pan with the onions.

Serve with the onions and mustard.


  • Onions: If cooking onions until tender, one onion will probably do but if reducing the beer and caramelizing the onions, you may want two.
  • Recipe may be increased. You will not need to increase the beer or butter in the same proportions. Just add enough beer to cover the brats by about an inch. Also add butter to taste, increase by a little but again, not in direct proportion.)


Keywords: Bargain Meal of the Week, Beer, Bratwurst, German, Grilled or Smoked, Pork, Sandwiches, Sausage

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