Grilled Beer Brats

Beer brats are a backyard classic, but there’s a right way to cook them.

Simmering first keeps the casings intact, prevents flare-ups, and gives you better texture when they hit the grill.

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For step-by-step instructions, including how I make beer brats on the Weber Kettle grill, check out the video below! If you’re new to charcoal grilling, you’ll want to visit my guide on how to use a charcoal grill.

Why I Simmer First

There are two common ways to make beer brats: grill first and then soak, or simmer first and finish on the grill. I prefer the simmer-first method because it gives you more control over texture and flare-ups when cooking over live fire.

Starting the brats in cold beer as it gently heats allows the casings to relax and become more pliable. This reduces the chance of splitting once they hit high heat. A split casing means lost juices, lost flavor, and unnecessary flare-ups.

Once the brats are fully heated through, finishing them over direct heat gives you the color and snap you want without overcooking the inside.

This approach is simple, repeatable, and especially reliable when grilling over charcoal.

What Kind of Beer For Beer Brats?

Use a light lager or pilsner. Traditional German lagers work great, but any clean, neutral beer will do. Avoid overly bitter or heavily hopped styles.

If the beer is flowing and you’re cooking for a crowd, then these party ribs are another great option to throw on the grill.

How to Serve

I like to go with the traditional, Wisconsin style bratwurst. The classic is the classic for a reason. You’ll want to use a hearty roll that can stand up to the hot and messy brat and onions.

I like to add the brat, pile on those beer braised onions, and finish it with a generous amount of spicy brown mustard.

Use a Two-Zone Setup for Better Control

Bratwurst contains a lot of fat, which means flare-ups are common when grilling over charcoal. Cooking over direct heat the entire time makes it easy to split casings or scorch the outside before the inside is ready.

A two-zone setup gives you control. Sear the brats over direct heat for color, then move them to the cooler side if flames spike or they need more time to finish. This simple adjustment prevents blowouts and keeps the casing intact.

If you’re new to this technique, I break it down step-by-step in my full two-zone grilling guide here

Beer Brats

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• Author: The Kettle Guy
• Total Time: 45 minutes
• Yield: 8 servings 1x

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Description

We’re making classic beer brats simmered in beer, mustard, and onions and then finished on the grill.

For step by step instructions, including how I make beer brats on a Weber Kettle Grill, check out the video below! If you have any questions, please leave them in the comments.

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Ingredients

Units USM Scale 1x2x3x

• 8 Bratwurst Sausages (see note 1)
• 8 Split-Top Rolls (Brioche, French, Hot Dog, etc.) See note 2
• 2–3 White Onions, sliced fajita style (see note 3)
• 2 Tablespoons Butter (or neutral oil like avocado, canola, etc.)
• 2 12 ounce Beers (American or German Lager or your preference)
• 1/4 cup Spicy Brown Mustard, divided (or Stone Ground)
• 1 Teaspoon Worcestershire Sauce

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Instructions

Classic Brats

1. Prepare your grill for medium-high heat
2. In a 12 inch cast iron, or oven-safe pan, add the onions and 2 tablespoons of butter or oil. Cook the onions until slightly brown, stirring frequently. About 10-15 minutes. If you prefer to skip this step, the onions can be cooked on a stovetop or side burner
3. Slowly add the beers to the pan, along with the worcestershire sauce and 1 tablespoon of mustard. Stir well and add the brats
4. Cook over direct heat until beginning to boil (about 5 minutes) and then reduce the heat to low. If using a charcoal or pellet grill, move the pan to indirect heat.
5. Simmer for 10 minutes, turn the brats over, and simmer for another 15 minutes (30 minutes total cook time)
6. Remove the brats from the pan. Grill directly over medium heat for 8-10 minutes flipping occasionally and moving as necessary to avoid flare ups. You don’t need a super hot fire for this. You want to get a nice bit of color on each side without burning. See the video for details
7. Remove the onions from the pan and set aside for serving
8. For the classic Wisconsin style, serve the brats on a roll with the onions and remaining mustard (I like spicy brown) 

Notes

1. Getting your brats from a specialty shop is always best, but Johnsonville or even store brand are still delicious. This recipe calls for 8 brats because that’s what fits in a 12 inch cast iron pan, but 10 brats easily fit in a half-size disposable foil pan
2. You can use whatever type of bread you prefer, but hot dog buns are not the best option. 
3. Most recipes don’t talk about cooking the onions first, but the reality is that if you’re simmering the brats correctly, the onions would not cook down enough to be pleasant to eat unless they are cooked first. You can cook them inside on the stovetop if you prefer. In that case just add them to the pan when you add the brats

• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Grilling
• Cuisine: American

Nutrition

• Serving Size: 1 brat
• Calories: 540
• Sugar: 4g
• Sodium: 1575mg
• Fat: 35g
• Saturated Fat: 13g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 81mg