Grilled brats are one of the staples of tailgates, and when you’re in Wisconsin, you probably want to make beer brats!
This is one of our classic and favorite bratwurst recipes, which shows you how to make extremely delicious beer soaked brats, complete with grilled onions, garlic, and sauerkraut.
We believe in using precooked sausages, grilling, then soaking to make beer brats. This results in brats that are cooked through, but not overcooked, and beer tinged, but not beer soaked. (For a basic tutorial, check out our how to cook bratwurst recipe!)
Let us know what you think of the brat recipe, and we’ll see you soon at Lake Geneva Country Meats for ballpark brats!
- 8 LGCM Precooked Bratwursts (use any flavor of precooked brats or sausages that you like!)
- 1 bottle Beer (may need more or less – use a lager or amber)
- 2 Yellow Onion (thickly sliced)
- 2 Tbsp Garlic (minced)
- 4 Tbsp Butter (cut into pieces)
- 32 oz Sauerkraut
Set up your grill for two zone cooking with one side on medium heat, and the other side on low or no heat. Once the grill is hot place the brats over the direct heat side and grill for 3-4 minutes per side until the brats are browned.
Remove brats from grill and place an aluminum grilling pan on the side with no heat. Pour in beer, then add brats to the tray. Add the onions, garlic, butter, and sauerkraut on top. Make sure there is enough beer to come about halfway up the pan. Close the grill, turn heat on low, and cook for about 15 minutes, until the onions are soft, and kraut is warm.
Move the sausages to be on top of the cooked onions, and mound all of the sauerkraut on one side. Keep warm in grill while serving. Serve the sausages on a sausage roll with the grilled onions, a heaping of kraut, and a squeeze of mustard. Enjoy!