Midwestern-Style Beer Boiled Brats

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Snappy pork sausages cooked in beer and topped with mustard: summer at its best.
Midwestern-style beer-boiled brats
Katherine Gillen

If you’ve spent any time at all in the Midwest, you know that summer grilling is all about bratwurst, a German pork sausage that’s best enjoyed with plenty of mustard and sauerkraut. Even better are beer-boiled brats, which are simmered in a couple chilly ones before hitting the coals.

If you’ve never had the pleasure of eating a brat, think of this recipe as an introduction to the concept: It’s easy to execute and can be done on the stovetop if you don’t have a grill. The only non-negotiables are mustard, ’kraut and absolutely no ketchup.


2 large yellow onions, julienned

1 teaspoon garlic powder

1 teaspoon kosher salt

Three 12-ounce bottles Miller High Life (or another lager)

Freshly ground black pepper

6 fresh bratwursts

Toasted hot dog buns, spicy brown mustard, pickles and sauerkraut, optional, for serving


1. Prepare a grill with zones for direct low heat and indirect heat (i.e., one section of the grill should have the burners off or have no lit coals).

2. In a large, heat-proof, high-sided skillet or Dutch oven, combine the onions, garlic powder, salt and beer. Season generously with black pepper. Transfer the skillet to the grill and bring to a boil over indirect heat. Nestle the bratwursts into the beer mixture; close the lid and cook until the bratwursts reach an internal temperature of 145°F, 10 to 15 minutes.

3. Using tongs, remove the bratwursts from the liquid and transfer to the hot side of the grill. Cook until the sausages are charred and reach an internal temperature of 160°F. Transfer to a plate to cool slightly. Remove the beer-onion mixture from the grill.

4. Serve the bratwursts in toasted buns topped with the onions, spicy brown mustard, pickles and sauerkraut, if desired.

Nutrition Facts
  • 304 calories

  • 25g fat

  • 7g carbs

  • 12g protein

  • 2g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Senior Food Editor

Katherine Gillen is PureWow’s senior food editor. She’s a writer, recipe developer and food stylist with a degree in culinary arts and professional experience in New York City...