Beer Brats

Beer Brats

Simmer brats in beer, then grill them and top them with caramelized onions, mustard, and pretzel buns for a summery outdoor meal.


  • 2 (12-ounce) lager beers (about 3 cups)
  • 1 medium yellow onion, sliced
  • 3 large garlic cloves, smashed
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon caraway seeds, toasted
  • 1/4 teaspoon black pepper
  • 4 (4-ounce) fresh bratwursts
  • 2 teaspoons canola oil, plus more for grilling
  • 2 tablespoons tap water
  • 2 teaspoons light brown sugar
  • 2 tablespoons spicy brown mustard
  • 4 pretzel sausage buns (such as Pretzilla), split lengthwise 3/4 of the way through and lightly toasted


  1. Stir together beer, onion, garlic, salt, caraway seeds, and pepper in a large saucepan. Nestle bratwursts in beer mixture so they’re completely submerged. Bring to a gentle simmer over medium; cook, stirring occasionally and adjusting heat, as needed, to maintain a gentle simmer, until an instant-read thermometer inserted into center of bratwursts registers 130°F, 3 to 8 minutes. Remove from heat. Using tongs, transfer bratwursts to a plate, and set aside.
  2. Increase heat in saucepan to medium-high, and bring beer mixture to a boil; cook, undisturbed, until onion softens and liquid reduces to about 1/3 cup, 20 to 25 minutes.
  3. Meanwhile, preheat grill to medium-high (400°F to 450°F). Brush bratwursts with oil. Place bratwursts on oiled grates; grill, uncovered, turning occasionally, until charred in spots and an instant-read thermometer inserted into center of bratwursts registers 160°F, 3 to 5 minutes. Transfer to a plate.
  4. Remove saucepan with onion mixture from heat. Remove and discard garlic. Stir in water and brown sugar until sugar dissolves. Spoon 2 tablespoons onion mixture liquid into a small bowl; add mustard, and stir to combine.
  5. Place 1 bratwurst in each bun. Using a slotted spoon, divide onion mixture evenly among buns; discard excess liquid. Drizzle sausages evenly with mustard sauce. Serve. 

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