Beer Brats

The next time you pop open a beer for your summer cookout, add it to the pot first and make these crowd-favorite beer brats. Something magical happens to the sausages, onions, and beer as they simmer together. The brats become extra plump and juicy (this is what gives them that unbeatable snap after grilling), the onions become sweet and meltingly tender, and the beer cooks down until faintly bitter—a great match for full-flavored brats and sweet onions! Round out this German sausage main with German potato salad or any classic bbq side. 

What beer should I use for beer brats?

A light lager is the best choice for this dish. Hoppier or higher alcohol beer types will have too strong a flavor when cooked down (and they’d be an unnecessarily expensive choice for an ingredient that’s going to be cooked all the way down). 

What sausages can I use for beer brats?

The ginger, nutmeg, coriander, and caraway that flavors bratwurst sausages goes perfectly with lager (no surprise, as both ingredients are German!). You could also use another mild pork sausage. Skip spicy sausages or regular hot dogs for this recipe.  

What buns are best for beer brats?

We love the buttery richness and heft of a brioche hot dog bun for this recipe, though any classic hot dog bun will do. Be sure to toast them before serving; this will make them a bit sturdier for holding the sausage and onions.