This Beer Brats recipe cooks from start to finish in one pan right on the grill. Juicy bratwurst and tangy sauerkraut piled onto toasted buns make the perfect choice for tailgating or backyard barbecues.
Just before Father’s Day this year, my husband honed in on some fresh bratwurst from a local meat vendor at the farmers’ market. Needless to say, we took them home with us. As far as my husband of German heritage is concerned, you can’t do much better on Father’s Day than Beer Brats with sauerkraut.
I came across this fabulous method from the great Kenji Lopez of Serious Eats, and it is hands-down the best way to make them. Whether you are planning for Father’s Day, a summer cookout, or a game day party, this easy, one-pan recipe delivers tasty brats with minimal cleanup.
Table of contents
Why You’ll Love this Recipe
- One Pan: The brats cook nestled in sauerkraut and beer in one pan on the grill. No fuss and easy cleanup!
- Perfect for Tailgating: Using a disposable aluminum pan makes them easy to transport and perfect for tailgating.
- Make-Ahead: You can prep them a night in advance, if you’d like.
- Easy to Customize: There are so many ways to customize this recipe to your taste. See below for some delicious variations.
Ingredient Notes
- Bratwurst – When making beer brats, you want to use uncooked, fresh bratwurst. We buy ours from a vendor at our local farmers market but major brands like Johnsonville are available at most grocery stores.
- Beer – For traditional Wisconsin-style brats, go with a German-style pilsner or lager. However, you can make Beer Brats with pretty much any type of beer. Anything from cheap American beer (think Miller, Coors, Bud, etc.) to darker ales and stouts, like Guinness, can be used.
- Sauerkraut – I recommend using fresh sauerkraut vs. jarred or canned. I use a classic caraway seed kraut that I buy at my local grocery store. You should be able to find it with other packaged products in a refrigerated case in the produce section.
- For the rest – A little stone ground mustard, a few bay leaves, and sprigs of fresh thyme are added to the beer bath for more flavor.
- For serving – Hot dog buns, ketchup, and mustard.
Before You Start: Use a deep, sturdy disposable foil pan for this recipe. A lasagna-size pan (like this one on Amazon) is ideal. Avoid shallow cake pans because they’re not deep enough to hold ingredients without spilling.
How to Make Beer Brats on the Grill
- Prep the Brats: Combine the beer, sauerkraut (with liquid), mustard, bay leaves, and thyme in a deep disposable foil pan. Nestle in the brats.
- Set Up Your Grill:
- Gas Grill: Preheat your grill by turning half the burners to high and leaving the other half off. This creates a hot side and a cooler side.
- Charcoal Grill: Light your charcoal and once ashed over, spread most of the coals to one side of the grill, leaving the other side with fewer coals. This creates a hot zone and a cooler zone.
- Simmer: Place the foil pan on the hot side of the grill and heat until the beer comes to a gentle simmer (a few bubbles), about 4 minutes.
- Cook Through: Slide the pan to the cooler side of the grill. Close the lid and cook for 18 to 20 minutes, turning the brats once halfway through. Use an instant-read thermometer to check for an internal temperature of 140 to 145 degrees F.
- Sear the Brats: Using tongs, remove the brats from the pan and place them directly on the hot side of the grill. Cook, turning occasionally, until browned and crisp and they reach 160 degrees F internally.
- Serve: Return the brats to the pan with the sauerkraut to stay warm. Serve on toasted buns with your favorite toppings.
How to Cook Beer Brats Indoors
Maybe it’s snowing outside and you want beer brats for the big game. No problem!
- Stovetop: Place the sauerkraut mixture with the beer and brats in a large pot or Dutch oven on the stove. If cooking on the stove, I recommend adding enough beer to cover the brats. Bring the beer to a boil, then reduce the heat and simmer for the initial cooking time.
- Oven: Then, finish them on a baking sheet in your oven set to broil or on a stovetop grill pan.
Variations
Apples and Onions: Try adding thinly sliced onions and/or apples to the sauerkraut. You can sauté them in a little oil or butter briefly before to soften them a bit.
Herbs and Spices: Instead of fresh thyme, you can add sprigs of fresh rosemary or sage. Try tossing in some black peppercorns.
Peppers and Onions: Skip the sauerkraut all together and instead sauté peppers and onions in oil in a cast iron skillet until tender and lightly caramelized. You can add them to the beer mixture before cooking or just serve them along with the cooked brats.
Tips for the Best Beer Brats
Soak Overnight: To infuse the brats with even more beer flavor, prep them the night before, cover the pan with aluminum foil and refrigerate them overnight.
Use tongs: Avoid piercing the brats with a fork while grilling. This prevents flavorful juices from escaping, keeping the sausages moist and tasty.
Don’t overcook: Use an instant read meat thermometer and cook to 160 degrees F. This ensures they are cooked through but will be perfectly juicy.
Toasted buns: To prevent soggy buns, briefly toast the empty rolls with open side down on the grill. Or for indoor cooking, place the buns under the broiler for a couple of minutes before serving.
Toppings: Offer a variety of condiments like mustard, ketchup, relish, and chopped onions to allow everyone to personalize their bratwurst.
What to Serve with Beer Brats
- Spicy Baked Beans
- Old Fashioned Potato Salad
- Baked Macaroni and Cheese
- Cheesy Hash Brown Casserole
- Broccoli Salad
- Crispy Oven Baked Fries
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Beer Brats Recipe
Ingredients
- 12 ounces beer
- 1 pound package sauerkraut, with juice (I used classic caraway kraut)
- 3 tablespoons whole grain or stone ground mustard
- 6 sprigs fresh thyme, optional
- 3 dried bay leaves, optional
- 2 pounds raw bratwurst sausages, 8 sausages
For Serving
- 8 hot dog buns
- ketchup, mustard, relish, and chopped onions, optional and as needed
Instructions
To Prepare a Charcoal Grill
- Light 1 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange most of the coals on one side of the charcoal grate with a much smaller amount of coals on the other side. Set the cooking grate in place, cover the grill, and allow it to preheat for about 5 minutes. Oil the grate.
To Prepare a Gas Grill
- Set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Oil the grate.
For the Beer Brats
- Combine the beer, sauerkraut with any juice from the package, and mustard in a lasagna-size disposable aluminum pan. Stir until the ingredients are well combined. Add the thyme sprigs and bay leaves (if using) and nestle the sausages into the sauerkraut and beer.
- Place the tray on the hot side of the grill and cook until the beer comes to a low simmer (a few bubbles), about 4 minutes. Slide the pan to the cooler side of the grill. Cover the grill with the vents over the bratwurst. Cook with open vents for 18 to 20 minutes, turning once after the first 10 minutes. Using an instant read meat thermometer, check the internal temperature of the bratwurst after 18 minutes of total cooking time and remove from the heat once they register 140 to 145 degrees F.
- Open or remove the lid from the grill and using tongs, lift the bratwurst from the sauerkraut and place them directly on the oiled cooking grate over the hot side of the grill. If using a gas grill, reduce heat a little, if needed, to avoid burning. If there is not enough space, just pull the pan off the grill, set it aside, and cover it loosely with a sheet of aluminum foil to keep the sauerkraut warm. Cook the brats, turning occasionally, until well browned, crisp, and they reach an internal temperature of 160 degrees F, about 3 to 5 minutes total. Return the bratwurst to the pan with the sauerkraut for serving.
- Toast the buns over the hot side of the grill or your oven’s broiler.
- Serve the bratwurst on toasted buns with the sauerkraut from the pan and optional toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Game Day Favorites
Adapted from Serious Eats
