There’s nothing more satisfying than biting into a perfectly grilled beer brat that is juicy, smoky, and bursting with flavor. Whether it’s a summer cookout, tailgating party, or backyard barbecue, grilled beer brats are the ultimate crowd-pleaser. This recipe takes the classic bratwurst to the next level with a beer bath simmer, onions, sauerkraut, and a wood burning cook. If you’ve been searching for the best grill beer brats recipe, look no further!
Looking for more tailgating recipes, check out my Easy Chili Hotdogs, Smoked Cheesesteak Potato Skins or Smoked Maple Bourbon Wings.
Why Beer Brats Belong on Every Grill
Bratwursts are a staple of backyard grilling for a reason — they’re hearty, flavorful, and simple to make. But when you add beer into the mix, magic happens. The beer-infused simmer not only infuses the brats with rich, malty flavor but also keeps them plump and juicy. Grilling afterward seals in that flavor and gives you that irresistible snap when you take a bite.
The best part? Beer brats are versatile. They’re easy enough for a casual dinner but impressive enough for a tailgate or game-day feast. Serve them with caramelized onions, sauerkraut, and spicy mustard, and you’ve got a meal that screams comfort and flavor.
Ingredients needed to make the Best Grilled Beer Brats
- Bratwurst: a German sausage seasoned with spices that taste unique to any other sausage.
- Onion: I used a lot of onions for this recipe. They add sweetness and texture.
- Sauerkraut: Tangy, crunchy and perfect for brats.
- Beer: traditionally you should use a medium-bodied lager like a German pilsner, but I used the beer I have and enjoy at home which was Miller Lite.
- Mustard: I used a horseradish mustard that adds a nice tangy kick.
- Buns: ideally, a pretzel bun is best!
Prep the ingredients
Aside from an amazingly tasty recipe, these are the Best Grilled Beer Brats because they are super easy to make. My little twist is to cook or grill everything together instead of in steps.
So, in order to get the cast iron skillet on the grill, you will need to get all the ingredients prepped.
The only real work needed is slicing up a lot of onions. The more the better! The onions release sweet notes that perfectly compliment the savory bratwurst and hoppy beer. They also add texture to every bite.
Once you slice up all the onions, drop them into a large deep cast iron skillet or dutch oven. Add about a cup of sauerkraut, horseradish mustard AND my All Purpose seasoning. TRUST ME HERE. Lay the brats on top and finally, pour in enough beer to cover all the onions. Yup, this is a boozy one!
Cooking the brats in the onions with the sauerkraut and mustard makes something magical. It’s the perfect balance of savory, tangy and just plain delicious! This takes your brats to the next level!
Recipe Tip
Horseradish mustard gives the recipes a tangy kick. An alternative mustard option would be Dijon or German mustard that is more coarse.
Tips for the Best Beer Brats
- Never boil brats in beer directly over high heat. Simmering keeps them juicy without splitting the casing.
- Use a griddle or cast iron pan on the grill to control heat and capture all that flavor.
- Don’t pierce the brats! It releases the juices and can dry them out.
- Make extra — they reheat beautifully and taste even better the next day.
Best way to Grill Beer Brats
As I mentioned previously, beer brats belong on the grill. However, there is a way to make these at home on the stove top if you don’t have access to a grill.
For this recipe I used my new Breeo wood burning grill. But a charcoal, gas, pellet or any other grill will do the job just fine. Stove top included.
Make sure to preheat your grill to a medium heat. Place the entire pot on the grill, bring to a low simmer and cook for about 45-60 minutes. This will fully cook the brats AND soften the onions.
You will know everything is cooked once the onions turn slightly translucent and the brats turn a pale color.
Now it’s time to sear the brats. This process will help seal all those amazing savory flavors inside the brats while giving it a flavorful crust. Sear the brats directly on the grates over high heat, turning frequently. If you leave them on too long the casings will burst. Sear just long enough until there is a beautiful char and crust on the outside.
Place them back in the dutch oven, remove the grill and let them rest for 10-15 minutes. And now it’s time to serve up The Best Beer Brats!
Recipe Tip
If you are making this at home on the kitchen stove top, you can sear the brats on a skillet.
Fill a hearty pretzel bun with a seared bratwurst, load it up with the soft onions add more of the horseradish mustard on top and enjoy!
Final Thoughts
There’s a reason why grilled beer brats are a timeless favorite — they bring people together. From the smoky grill aroma to the first juicy bite, this recipe delivers pure comfort and satisfaction. Whether you’re cooking for friends, family, or just yourself, beer brats are a reminder that sometimes the simplest recipes are the most unforgettable.
Fire up your grill, grab your favorite brew, and enjoy the best grilled beer brats you’ll ever make.
Frequently Asked Questions:
Can I make this in the oven or stove top? All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
How long should I grill beer brats? Beer brats will turn pale in color and reach an internal temp of 160 degrees. Make sure to sear them before eating. This will add a flavorful crust and seal in all the savory juices.
If you tried The Best Grilled Beer Brats or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
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The Best Grilled Beer Brats
Fire up the grill for the best beer brats! This easy recipe combines juicy bratwurst simmered in beer and onions, then grilled to perfection for smoky, flavorful results perfect for any cookout or tailgate.
Course Main Course
Cuisine American
Keyword open fire cooking., the best grilled beer brats, bratwurst, tailgating recipes, game day recipes, german food, grillin with dad recipes, grilling with dad recipes, grill recipes.
Prep Time 5 minutes minutes
Cook Time 1 hour hour
Servings 6 People
Calories 365kcal
- 6 Bratwurst links
- 4 Yellow onions
- 1/2 cup Sauerkraut
- 4 cans Beer
- 1 tbsp Horseradish mustard
- 1 tbsp All purpose seasoning
- 6 Bratwurst buns
Once you slice up all the onions, drop them into a large deep cast iron skillet or dutch oven.
Next, pour in enough beer to cover all the onions. Add in the sauerkraut, horseradish mustard and seasoning. Mix the ingredients together.
Place the raw bratwursts onto the onion filled dutch oven.
Preheat the grill to a medium heat at 375 degrees.
Place the entire dutch oven or pot over the grate and simmer covered for up to 1 hour or until the onions are translucent and bratwurst is pale.
Seat the brats over direct heat and place them back in the dutch oven.
Take a pretzel or bratwurst bun, add one sausage, loaded it up with onions, drizzle more mustard over the top and enjoy!
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Never boil brats in beer directly over high heat. Simmering keeps them juicy without splitting the casing.
-
Use a griddle or cast iron pan on the grill to control heat and capture all that flavor.
-
Don’t pierce the brats! It releases the juices and can dry them out.
-
Make extra — they reheat beautifully and taste even better the next day.
- Using a stove top - sear the bratwursts on a pan.
Calories: 365kcal | Carbohydrates: 20g | Protein: 11g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 49mg | Sodium: 696mg | Potassium: 442mg | Fiber: 2g | Sugar: 3g | Vitamin A: 74IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 2mg
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