Sheboygan Grilled Brats
Sheboygan Grilled Brats are juicy, savory, and packed with classic Wisconsin flavor.Fresh bratwurst is gently cooked with beer and onions before grilling.The grill creates a deliciously browned and lightly charred exterior.Sweet onions absorb the savory flavor of the bratwurst and cooking liquid.Serve the brats in toasted buns with mustard and plenty of grilled onions.This hearty recipe is perfect for cookouts, tailgates, parties, and family dinners.
Ingredients
For the Brats
- 6 fresh bratwurst sausages
- 2 medium yellow onions, thinly sliced
- 2 cups beer
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
For Serving
- 6 bratwurst buns or sturdy hot dog buns
- Yellow mustard or Dijon mustard
- Cooked onions
- Sauerkraut, optional
- Pickle relish, optional
- Sliced pickles, optional
Instructions
- Heat a large skillet or grill-safe pan over medium heat. Add the butter and olive oil, followed by the sliced onions. Cook for about 5 minutes, stirring occasionally, until the onions begin to soften.
- Pour the beer into the pan with the onions. Add the garlic powder, black pepper, and salt. Bring the mixture to a gentle simmer.
- Carefully place the fresh bratwurst into the beer-and-onion mixture. The liquid should surround most of the sausages. Simmer gently for approximately 12–15 minutes.
- While the brats are simmering, preheat an outdoor grill to medium-high heat. Lightly oil the grates if necessary to prevent sticking.
- Remove the brats from the beer bath and place them directly on the grill. Grill for approximately 3–5 minutes per side, turning occasionally, until they develop a beautifully browned and lightly charred exterior.
- Keep the beer and onions warm while the brats grill. If desired, continue cooking the onions until they become softer and lightly caramelized.
- Place the buns cut-side down on the grill for approximately 30–60 seconds. Watch them carefully because they can toast quickly.
- Place one grilled brat in each toasted bun. Top generously with the warm onions and your preferred mustard. Add sauerkraut or pickles if desired and serve immediately.
Notes
- Use fresh bratwurst: Fresh, uncooked bratwurst gives the best texture and flavor.
- Choose a mild beer: A lager or pilsner works particularly well without overpowering the sausage.
- Don't pierce the brats: Piercing the casing allows flavorful juices to escape.
- Simmer gently: Avoid a rolling boil, which can cause the casings to split.
- Grill for color: The beer bath cooks the brats gently, while the grill provides the smoky, browned exterior.
- Use sturdy buns: Brats are juicy, so a substantial bun holds up better.
- Mustard is classic: Yellow or brown mustard pairs especially well with bratwurst.
- Serve immediately: Freshly grilled brats have the best texture and flavor.