Beer Brats, Megan's

Beer Brats, Megan's Recipe

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Megan Stewart


We used to take boat rides along the Eagle River chain of lakes, and stop to get brats as a special and occasional treat. They were great, but our version is so much better! The extra onions, a huge plus. Parboiling, a must, since it gets that beef flavor into the brats. Putting them back into the beer after grilling, trust me, no substituting this great flavor!


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we ususally eat 2 brats each...


  • ·
    bratwurst, i use johnsonville uncooked
  • ·
    onions, sliced (i like a lot!)
  • 1 stick
  • ·
    beer, enough to cover brats

How to Make Beer Brats, Megan's


  1. Melt butter in large enough pan to hold all the brats (depends on how many you plan to make as to the rest of the ingredients, but we all LOVE the onions, so you may want to add way more than you think you need). Put in the sliced onions and cook until they are softened. Put in the raw bratwurst, and cover the entire thing with beer. Parboil them until they turn white.
  2. Grill the brats, just to get the grill markings on the skins. Return to the beer mixture and leave to simmer quite a long time to soften the skins of the brats.
  3. Serve on buns, topped with the yummy onions you started with. If you are our family, you will be digging to the bottom of the pan for onions, hence my suggestion to make way more than you anticipate needing.

Printable Recipe Card

About Beer Brats, Megan's

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American

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