Wisconsin Beer Brats

Brats_Fin2Yup. You heard right. Up here in the Northern Midwest, we know how to cook brats, not just make cheese. After applying a couple ideas from friends and stopping into the local meat store where they sell over 100 flavors (no kidding!) of Bratwurst, here’s my recipe on how to make the perfect beer brat on the grill.

First, it’s all about the meat. If you have a local farm or meat market selling brats, go there. You’ll find top quality brats without the added preservatives. Plus you may find a special flavor you’ve been hankering to try. For this recipe, I went with the Black and Bleu Bratwurst (BBB) and I don’t pre-soak the meat. What I find is that the brats still shrink on the grill, losing some juice. So instead, I soak them after, which still leaves the skin crisp with a juicy brat that pops when you eat them.


  1. Start soaking a handful of whiskey wood chips.
  2. Light up your grill to 350-400°. In my case, a Big Green Egg (BGE).
  3. In a 2.5 quart pan, add the onions, beer, butter, salt, pepper and worcestershire sauce. Simmer on the stove for 20 minutes.Beer1
  4. While the beer mixture is cooking, place the bratwurst on the grill. Cook each side for 4-5 minutes.Brats_Flip
  5. Remove the brats and place them directly into the pot of beer mixture. Let the brats soak for 5-6 minutes.
  6. Remove the brats and serve in a bun with the onions. Optionally, I like to grill my onions with a bit of bacon grease in a pan after I’ve pulled them from the beer for a little added flavor kick. Who doesn’t love bacon, even if it just tastes like bacon!


4-6 Bratwurst
2-3 bottles of your favorite beer
4 Tablespoons of Butter
2 Tablespoons of Worcestershire Sauce
1 Tablespoon of Bacon Grease (optional)
Salt and Pepper
2 small onions, sliced
Handful of Whiskey Barrel Wood Chips

As an alternative method, you can also put these guys on the fire pit and have some great results too!FirePit_Brats


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