Wisconsin-Style Beer Brats Recipe
Prep Time:
15 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 6 raw bratwurst sausages
  • 1 large yellow onion, peeled and sliced
  • 32 ounces lager-style beer
  • 1 tablespoon olive oil
  • ½ cup (1 stick) salted butter, softened
  • 1 tablespoon grainy mustard
  • 4 garlic cloves, peeled and minced
  • 2 tablespoons fresh chopped chives
  • 6 brioche-style hot dog buns
  • 1 ½ cups sauerkraut
  • 1 ½ cups red cabbage sauerkraut
  • ½ cup grainy mustard
  • ½ cup Dijon mustard
Directions
  1. Place the brats and sliced onions in a large pot, making sure everything is spread out evenly.
  2. Cover the brats and onions with beer and bring to a boil over high heat.
  3. Once boiling, reduce the heat to medium-low and cook for 15 minutes or until the brats are cooked through.
  4. Using a slotted spoon, remove the brats and onions from the pot and set aside.
  5. Preheat a grill pan over medium heat and brush with olive oil.
  6. Once hot, add the brats and onions to the pan and cook until grill marks form on the sausages and the onions have browned slightly.
  7. Meanwhile, make the garlicky mustard butter: Place softened butter, grainy mustard, garlic, and chives in a medium bowl.
  8. Stir to combine the compound butter.
  9. Spread the compound butter over the hot dog buns.
  10. Once grilled, remove the brats and onions from the grill pan and set aside.
  11. Place the butter buns, buttered-side down, on the grill pan and cook until toasted, about 2 minutes.
  12. To serve, fill the toasted buns with the brats and onions.
  13. Serve with sauerkraut, red cabbage kraut, grainy mustard, and Dijon mustard for customizable toppings.