Beer Brats with Grilled Onions
Mains · Serves 5 · Prep 10 min · Cook 40 min · Total 50 min
Brown the brats over steady medium heat, then let them soak in a pan of beer and onions on the side of the grill until everyone is ready to eat. The onions turn sweet and jammy and go right on the bun.
Ingredients
- 5 fresh (uncooked) bratwurst (about 1 1/4 lb)
- 2 large yellow onions, thinly sliced
- 2 can (12 oz) lager-style beer
- 3 tbsp butter
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 5 brat or hoagie buns, split
- spicy brown mustard, to taste
- 1 1/2 cup sauerkraut, warmed (optional)
Steps
- Set up the grill for two-zone cooking with medium heat (about 350 to 400°F) on the hot side.
- Put the onions, beer, butter, salt and pepper in a disposable foil pan and set it over the hot side. Let it simmer while the brats cook, stirring now and then, until the onions are soft and golden, about 20 minutes.
- Grill the brats over direct medium heat, turning every couple of minutes, until browned all over and 160°F inside, 15 to 20 minutes. Don't poke them, and move them to the cool side if they flare up or start to split.
- Nestle the browned brats into the beer and onions and slide the pan to the cool side. Let them soak for at least 10 minutes. They will hold there for up to an hour.
- Toast the buns on the grill for 30 to 60 seconds. Serve the brats in the buns, piled with onions, mustard and sauerkraut, if you like.