Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare brats on a gas or charcoal grill according to package directions. When brats are cooked, remove from grill and place in foil baking pan.

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  • Place pan on grill, add beer, butter and onions. Over medium heat, on a covered grill, allow brats to simmer in beer and onions. Serve each brat with onions on a bun. Enjoy!

Nutrition Facts

417 calories; protein 22.9g 46% DV; carbohydrates 27.2g 9% DV; fat 31.4g 48% DV; cholesterol 83.9mg 28% DV; sodium 1115.8mg 45% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/23/2017
This is very similar to the "On Wisconsin Brats" recipe posted years ago on this site. My review then and now for this recipe applies... GREAT RECIPE; GOOD STUFF FROM JOHNSONVILLE! Johnsonville has "cornered the marketplace" when it comes to Brats Italian Sausage and anything Wisconsin! Thank you! "I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat you better grill them first and have your hot marinade ready to receive them off the grill. Once off the grill allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh don't forget use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but I agree with another reviewer the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe Wisconsin... ahhhh those good old fall days with a blue sky cool breeze the scent of fall leaves and grills a cold beer the laughter of friends and a good old fash Read More
(16)
40 Ratings
  • 5 star values: 32
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/23/2017
This is very similar to the "On Wisconsin Brats" recipe posted years ago on this site. My review then and now for this recipe applies... GREAT RECIPE; GOOD STUFF FROM JOHNSONVILLE! Johnsonville has "cornered the marketplace" when it comes to Brats Italian Sausage and anything Wisconsin! Thank you! "I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat you better grill them first and have your hot marinade ready to receive them off the grill. Once off the grill allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh don't forget use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but I agree with another reviewer the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe Wisconsin... ahhhh those good old fall days with a blue sky cool breeze the scent of fall leaves and grills a cold beer the laughter of friends and a good old fash Read More
(16)
Rating: 5 stars
08/29/2017
Read all the reviews before trying this fun recipe. Didn't change any recipe ingredients or measurements but did marinate the sausages in half the beer before grilling them. Then popped them in the beer onion and butter bath that had been in the oven at 400 degrees. After 7 minutes cranked up the broil/grill element in the oven and grilled for 3 minutes... Quick easy yummy and disappeared in a jiffy! No time to take a photo of this dish. We all devoured it raving about the delicious taste. Will definitely make again! Read More
(11)
Rating: 5 stars
03/28/2017
Brings back fond memories of tail-gating at Lambeau Field! Brats cooked and served just like they do in my home state of Wisconsin. The only change I made was to cook the onions in the butter a bit to bring out the sweetness of the onions before adding them to the hot tub. Great recipe! Read More
(8)
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Rating: 5 stars
08/23/2017
This recipe is the best when you leave out the brats onion & butter:) Read More
(5)
Rating: 4 stars
08/23/2017
The way we always do is to cook 1st in the beer/onions then grill. Any not eaten immediately go back in the beer to stay hot. Also you should poke some holes into the brats so the beer & onion favor goes into them. Doing that would make it a 5 star rating. Some of the grease leaks out so a bit healthier and the beer/onion favor makes up for any loss of juiciness. Read More
(5)
Rating: 5 stars
08/23/2017
I also 'use the opposite process and cook with onion and beer then on the grill.' But... you MUST use a GOOD HEAVY BEER! Typical mainstream American beers (Bud Miller PBR etc.) won't give your brats the flavor they deserve! If you cook them in ANY "Lite" beer you may as well cook them in WATER!!! Use a good craft-domestic or a good import. You WILL taste the difference! Read More
(5)
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Rating: 5 stars
07/11/2018
I have never cared for brats but my family does. Because of the reviews of this recipe I decided to give it a try. I did follow the recommendations of others. I cooked the onions in butter and poked holes in the brats. I then added the beer and cooked it in the oven for 45 minutes. My husband then grilled them for about 15minutes. I am now a convert. These are fantastic! Read More
(2)
Rating: 5 stars
07/03/2018
This is now the only way we cook brats. The only difference is that we cook in the hot tub and then brown on the grill and then back in the hot beer to be served. We use Guinness Extra Stout and is so good! Read More
(2)
Rating: 4 stars
07/05/2018
having cooked hundreds of johnsonville brats while working at a golf course i feel confident in making a couple suggestions. 1. grill the brats first. give them a little char before adding them to the beer this adds good flavor. you don't need to cook them completely they'll finish cooking in the beer (as long as your grill is at a high enough temperature). 2. sautee your onions first. putting them in the beer first just gives you boiled onions carmelizing them first brings out the natural sweetness (i suggest yellow or even vidalia onions rather than white). Read More
(2)