Grilled Wisconsin Bratwurst with Beer and Sauerkraut
Experience the authentic taste of Wisconsin with this delightful bratwurst recipe, inspired by the famous summer festivals where local favorite Johnsonville takes center stage. Tender bratwursts are simmered in a rich mixture of dark beer, sweet onions, and brown sugar, infusing them with amazing flavor. They're then grilled to perfection, offering a smoky char that contrasts beautifully with the tangy sauerkraut, simmered until warmed through. This hearty dish captures the essence of summer in the Midwest, perfect for backyard barbecues, picnics, or any gathering where delicious food is a must. Serve on a sturdy bun, topped with your favorite condiments, and relish in the vibrant flavors of Wisconsin!
N/A
Servings
300
Calories
7
Ingredients
Ingredients
bratwursts
6 (fresh)
dark beer
24 ounces (2 bottles) (preferably a robust variety)
onion
1 (sliced)
dark brown sugar
1/4 cup
sauerkraut
1 lb (drained)
brat buns
6 (sturdy type preferred)
condiments
to taste (mustard, ketchup, sweet pickle relish, raw onions)
Instructions
1
In a large saucepan, bring the dark beer, sliced onions, and brown sugar to a rolling boil over medium-high heat.
2
Once boiling, gently add the fresh bratwursts and reduce the heat to low. Simmer the bratwursts for about 15-20 minutes until they're fully cooked and infused with flavor.
3
While the bratwursts are simmering, preheat your grill to high heat.
4
Carefully remove the bratwursts from the beer mixture and place them on the hot grill. Grill for 3-5 minutes per side or until they have a nice char and grill marks.
5
While the bratwursts are grilling, increase the heat beneath the beer mixture to high. Add the drained sauerkraut and stir gently. Allow it to cook and heat through for about 5 minutes.
6
Once the bratwursts are ready, place them back into the beer and sauerkraut mixture briefly to keep warm.
7
Serve the bratwursts in buns with the sauerkraut mixture on top and garnished with your favorite condiments such as mustard, ketchup, sweet pickle relish, and raw onions.
Nutrition Information
18g
Fat
20g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
How long should I simmer the bratwursts in the beer mixture?
Simmer the bratwursts for about 15-20 minutes until they are fully cooked and infused with the flavor of the dark beer, onions, and brown sugar.
What temperature should the grill be set to?
The grill should be preheated to high heat for the best results.
What type of beer is recommended for this recipe?
A robust dark beer is preferred to create a rich flavor profile for the simmer.
How long should I grill the bratwursts?
Grill the bratwursts for 3-5 minutes per side, or until they have a nice char and visible grill marks.
Should the sauerkraut be drained before adding it to the mixture?
Yes, the sauerkraut should be drained before being added to the beer mixture to avoid making it too watery.
How much dark brown sugar is needed?
The recipe calls for 1/4 cup of dark brown sugar.
What kind of onions are used in this Wisconsin bratwurst recipe?
One sliced onion is used to simmer with the beer and sugar.
How many servings does this recipe provide?
This recipe yields 6 servings, using 6 bratwursts and 6 buns.
How many calories are in one serving of this bratwurst dish?
Each serving contains approximately 300 calories.
What is the protein content per serving?
There are 15 grams of protein in one serving.
How much fat is in this recipe?
The recipe contains 18 grams of fat per serving.
What are the carbohydrates per serving?
There are 20 grams of carbohydrates in each serving.
What kind of buns should I use?
A sturdy type of brat bun is preferred to hold the bratwurst and the sauerkraut mixture.
What are the suggested condiments for topping?
Recommended condiments include mustard, ketchup, sweet pickle relish, and raw onions.
How long do I cook the sauerkraut in the beer mixture?
Allow the sauerkraut to cook and heat through for about 5 minutes after adding it to the boiling beer mixture.
How much beer is required?
You will need 24 ounces of dark beer, which is typically 2 bottles.
What is the secret to keeping the bratwursts warm after grilling?
Place the grilled bratwursts back into the beer and sauerkraut mixture briefly to keep them warm before serving.
Is the onion added raw at the end?
The recipe uses sliced onions in the simmer, but you can also use raw onions as a garnish at the end.
What is the inspiration for this recipe?
It is inspired by authentic Wisconsin summer festivals and the local favorite Johnsonville brats.
What heat level should I use for the initial beer boil?
Bring the mixture to a rolling boil over medium-high heat.
Do I need to boil the beer before adding the bratwursts?
Yes, bring the beer, onions, and sugar to a rolling boil first, then add the fresh bratwursts.
What is the total number of ingredients needed?
There are 7 main ingredients: bratwursts, dark beer, onion, dark brown sugar, sauerkraut, brat buns, and condiments.
Can I use fresh or precooked brats?
This specific recipe calls for fresh bratwursts to ensure they absorb the beer mixture while simmering.
How much sauerkraut is used?
The recipe uses 1 lb of sauerkraut.
Should the heat be increased after adding the sauerkraut?
Yes, increase the heat beneath the beer mixture to high when you add the sauerkraut.
Is this recipe considered quick?
Yes, it is tagged as a quick recipe, making it ideal for backyard barbecues.
What flavor profile does the brown sugar add?
The dark brown sugar infuses the bratwursts with a subtle sweetness that balances the bitterness of the dark beer.
What type of beer variety works best?
A robust variety of dark beer is recommended for the most authentic flavor.
How should the bratwursts be placed on the grill?
Carefully remove them from the beer mixture and place them directly on the hot grill grates.
How do I serve the final dish?
Serve the brats in buns, topped with the beer-simmered sauerkraut mixture and your choice of condiments.