I’m partial to any recipe that starts with “open two bottles of beer.” In my case this may not indicate that the beer is actually going to be used in the recipe, but it almost always indicates a fun meal. In this case it’s my tried and true method for making the ultimate bratwurst.
I learned the method from an episode of Easy Entertaining with Michael Chiarello and I want to thank the chef personally for giving me the ultimate method for perfectly tender, juicy and flavorful sausage every time. His method of poaching the sausage first and then simply grilling them for flavor has never let me down.
Another plus to this method is that you get to introduce whatever flavors you choose in the form of the poaching liquid. In the case of these brats I used a Summerfest Ale, but you can easily swap that out for stock, water or wine with amazing results.
So here you have it; The ultimate bratwurst for your backyard BBQ or tailgate party. But don’t limit yourself to bratwurst! this method works wonderfully for any uncooked link sausage in a natural casing. The slow poach at the beginning locks in the juices and leaves the meat moist and tender, even for sausages that are usually on the chewy side.
What’s your favorite grilling sausage? I personally have no preference. I’ll grill or smoke anything I can get my hands on, but I’d love to hear what you prefer and why.
Ingredients:
- 5 good quality bratwurst sausages
- 24 oz beer or other liquid
- 2 large onions, halved, peeled and sliced
- 1 pat butter
- Salt and pepper to taste
Method:
Place bratwurst, beer and onions in a saucepan and place over medium-high heat. Bring to a boil, cover and remove from heat. Allow to stand at least 30 minutes.
Remove bratwurst from beer, strain onions and discard beer. heat a saucepan over moderate heat (this can be done on the grill) add butter and onions and cook until just browned. season with salt and pepper as desired
Grill bratwurst until nice grill marks have formed and sausage is warmed through.
Place brats on buns, garnish with onions, add condiments according to your tastes.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
Nothing. This is a perfect method, though I do change liquids depending on the type and flavor of sausage I’m using.
Links to other recipes like this:
- Beer Grilled Bratwurst, from Culinary Disasters
- Grilled Beer Bratwurst with Tangy Apple Slaw, from Mike’s Table
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My name is Jerry Russell, and I'm a blogger. Since 2007 I've been writing about food and recipes at 
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Hey Jerry! How are things? My menfolk were up near your neck of the woods white water rafting last week. I hear it is pretty hot. Speaking of hot — great idea to poach the sausage before grilling. It’s how I make my beef ribs and it keeps them very moist. The bratwurst sound delish about now.
Hot isn’t quite the word. Temp today was 113 in the sun, 103 in the shade. Looking forward to Alaska!
Poaching the Brats is the difference between a melt-in-your-mouth brat and a chewy brat. I’ll never go back to just cooking sausages straight-up again
Check this out, and I’m sorry that I can’t remember the source. But it was from a food blog, a handful of authors, just can’t remember and it was only a few months ago.
The one author is from Wisconsin, so they’ve been doing it this way since the brat was invented. Er something like that anyway. One of his buddies for years has been extolling the virtues for years about grilling the brat first, then poaching in the beer, onion and butter. That creeped me out, but it was unanimous that this way produced a better tasting brat. Am still kinda shaking my head, but the proof was in their pudding.
xo, Biggles
Hey Doc!
I guess that poaching after the fact would add some moisture back in, but I think I’m sticking with Michael Chiarello’s grandmothers method. It’s de-lish, juicy and outta this world good
We do almost everything the same, except after we grill the brats we put them back into the hot onion & beer mixture to keep them moist and soak up some more of the beer flavor.
I’ve never tried that method, but after hearing it twice I’m going to have to give it a try. Thanks for sharing!
That looks so good! I’m bookmarking this to make for my husband when he gets home from his trip. Can’t wait to try this method -
Let us know if he enjoys it!
a very German dish!
German American. I think in Germany Brats are served plated, but I could be mistaken
HI Jerry, This is a great recipe! Do you have any recommendations for an artisan producer of brats and/ or sausages? We are an online artisan food marketplace (RegionalBest.com — http://www.regionalbest.com) and are looking for a producer to join our community. Many thanks.
Unfortunately I do not have a recommendation at this time. I am heading to Alaska soon though, and i hear there are a lot of artisional makers there. I’ll let you know if any of them truly stand out
That recipes does look good. And the photo even better. Onions make a sausage in a bun in my opinion, get the onions right and you can’t go wrong.
Have you ever made beer burgers? They are good, my speciality!
We immediately made these tonight with dinner and oh my goodness so good! My hubby was super impressed too! Thank you for sharing all of your wonderful recipes- they are all yummy!
My mom always makes them by cooking them in beer first and then grilling them. They are the best! I just bought a couple of brats tonight and will try them tomorrow with the butter and onions. Sounds delish! Great photos, too.
I like cooking without recipes. I’m looking forward to checking out more of your site and seeing what other goodies you have here.
Ciao, and bon appetit!
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That’s really an interesting idea. I try to keep that in mind so I can try it the next time I’m out for some bratwurst. I guess, then you need some extra beer for after the poaching as well.
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