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Metal tray with three beer brats in buns with onions and sauerkraut.

Best Beer Brats

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  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Marinate Time: 12 hours
  • Cook Time: 20 minutes
  • Total Time: 12 hours 25 minutes
  • Yield: 6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Grill
  • Cuisine: American


Beer Brats – a delicious and flavorful recipe for Wisconsin Beer Brats! Optional marinade included – perfect for your next cookout!


  • 6 uncooked brats
  • 1/2 large white onions, sliced
  • 12 garlic cloves
  • 12 cans of your beer of choice*


  • Marinate (optional): Place brats, onions, garlic and 1 can of beer into a glass container. Place cover on top and set in the refrigerator to marinate overnight (note: this step is optional).
  • Boil Brats: Place beer, onions, garlic and beer in large Dutch Oven or saucepan. Add additional beer, as-needed, to ensure brats are covered. 
  • Bring to a boil and then reduce to a simmer. Let cook 10-15 minutes. 
  • Prepare Grill: While the brats are simmering, prepare your grill. Ensure grill grates are clean and bring temperature up to medium-high heat.
  • Grill Brats: Remove brats from the beer mixture and transfer to the grill. Let the onions continue to simmer in the beer and then you can serve those with your brats later!
  • Grill over direct heat, rotating every 2-3 minutes until they have a slight char on the outside and they reach an internal temperature of 140 degrees F. 
  • Rest: Remove from grill and let rest 5 minutes. 
  • Serve: Serve on a bun of your choice with onions, sauerkraut and honey mustard – or whatever toppings you like! 


  • Type of Beer: I generally choose a less expensive beer for this recipe simply because you do have to discard the beer that brats are boiled in – that being said, it is really up to you what beer to choose (maybe you just use what you have on hand). Naturally, the brats may take on a bit of the flavor of the beer that you choose. 
  • Toppings/Add-ons: serve on whatever type of bun you desire. Toppings can include: grilled onions, chopped onions, pickle relish, ketchup, yellow mustard, dijon mustard, honey mustard, sauerkraut, etc.