Grilled Bratwurst with Onions Braised in Beer

Russ Myers


Brats and beer are a great combination. Serve with German Potato Salad and in season fruit for your next get together.

The word bratwurst translated from German means fry (brat) sausage (wurst).

In the 1920's, in Sheyboygan, Wisconsin, local butchers would take orders for the bratwurst for pick up on a particular day. Not having reliable refrigeration and the high fat content of the fresh sausage made it necessary to cook it immediately. Most of the fat comes out in the cooking process, leaving a delicious and juicy sausage.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


20 Min




4-oz bratwurst, (fresh, cooked or smoked varieties)
2 Tbsp
bacon fat, lard or olive oil
3 c
onion, thinly sliced
1/8 tsp
12 oz
beer, dark or amber
bay leaves
2 Tbsp
coarse-grained mustard
hoagie buns, or italian rolls, split

Directions Step-By-Step

Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Sauté onions, stirring frequently, for 10 minutes, or until starting to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees F. on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions. -

About this Recipe

Course/Dish: Beef, Pork
Main Ingredient: Pork
Regional Style: German
Other Tag: Quick & Easy