Description
Craving a juicy, flavorful bratwurst straight from the heart of the Midwest? These Midwestern-Style Beer Boiled Brats are your ticket to a delicious, grill-season favorite! Simmered in a fragrant mix of beer, onions, and spices, then charred to perfection, these brats deliver smoky, savory goodness in every bite.
Ingredients
Here’s what you need to make these Midwestern-Style Beer Boiled Brats. Each ingredient adds to the savory, smoky, and beer-infused magic.
- Yellow Onions (2 large, julienned): Provide sweet, caramelized flavor.
- Garlic Powder (1 tsp): Adds savory depth.
- Kosher Salt (1 tsp): Enhances overall flavor.
- Miller High Life or Another Lager (three 12-oz bottles): Infuses brats with malty richness.
- Freshly Ground Black Pepper (to taste): Adds subtle heat.
- Fresh Bratwursts (6): Delivers juicy, savory protein.
- Toasted Hot Dog Buns (6, optional): Serves as the classic vessel.
- Optional Toppings: Spicy brown mustard, pickles, sauerkraut for authentic Midwestern flair.
Substitutions and Variations
- Lager: Swap with any light beer (e.g., Budweiser, Coors), non-alcoholic beer, or beef broth for an alcohol-free version.
- Onions: Use red onions or shallots for a different flavor profile.
- Bratwursts: Replace with Italian sausages, chorizo, or plant-based sausages for a vegetarian version.
- Hot Dog Buns: Use lettuce wraps or keto-friendly buns for a low-carb/gluten-free option.
- Toppings: Add caramelized onions, grilled peppers, or shredded cheddar for extra flavor.
- Add-Ins for Beer Bath: Include 1–2 crushed garlic cloves, a bay leaf, or a pinch of red pepper flakes for more depth.
- Keto Version: Use keto buns or lettuce wraps and skip sugary toppings; ensure sausages are low-carb.
Instructions
Step 1: Prepare the Grill
- Set up a grill with two zones: one for direct low heat (burners on low or coals on one side) and one for indirect heat (burners off or no coals).
Tip: For gas grills, turn one side to low; for charcoal, pile coals on one side to create zones.
Step 2: Simmer the Brats
- In a large, heat-proof, high-sided skillet or Dutch oven, combine 2 julienned yellow onions, 1 tsp garlic powder, 1 tsp kosher salt, three 12-oz bottles of lager, and a generous amount of freshly ground black pepper.
- Place the skillet on the indirect heat side of the grill and bring to a boil.
- Nestle 6 fresh bratwursts into the beer mixture, close the grill lid, and cook for 10–15 minutes until the brats reach an internal temperature of 145°F.
Tip: Use a thermometer to check the brats’ temperature; avoid piercing too much to retain juices.
Step 3: Grill the Brats
- Using tongs, remove the bratwursts from the beer mixture and transfer to the direct heat side of the grill.
- Grill for 2–4 minutes, turning occasionally, until charred and reaching an internal temperature of 160°F.
- Transfer brats to a plate to rest briefly. Remove the beer-onion mixture from the grill.
Tip: Grill just until charred for a smoky flavor; avoid overcooking to keep brats juicy.
Step 4: Serve
- Place brats in toasted hot dog buns (toast buns in the skillet or on the grill for 30 seconds per side if desired).
- Top with the beer-cooked onions, spicy brown mustard, pickles, and sauerkraut, if using.
- Serve immediately.
Tip: Pile toppings generously for a classic Midwestern presentation; serve extra onions on the side.