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.

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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.