Wisconsin Beer Brats

Wisconsin Beer Brats are the essence of summer barbecues in the Midwest. Learn how to make this classic like the Cheeseheads do and eat them all summer long.

When it comes to bratwurst, Wisconsinites know how it’s done.

I think they take it for granted, too. They assume that every backyard barbecue from now until September will have brats, and they are probably right. I mean, it’s just not summer without mosquitos and brats.

Wisconsin Beer Brats are the essence of summer barbecues. Or at least, they should be. Learn how to make this classic like the Cheeseheads do and eat them all summer long.

After all, when something is so easy to make and tastes so darn good, yeah sure you betcha, we’re making Wisconsin Beer Brats.

I always start my beer brats on the stove.

You boil them in a mixture of beer and water, and you add sliced onions to the mix. Once they are cooked through, you brown them on your grill or in a pan and serve them.

By the way, in case you’re wondering what the best beer for beer brats is, it’s the one you already have on hand.

Wisconsin Beer Brats Culinary Hill-5

You should always start with raw bratwurst (none of those pre-cooked monstrosities). Add one can of beer per 5-6 brats, then add water until the brats are covered. Stir in sliced onion.

By the way, I love to boil my brats in beer the night before a party. Just brown them right before you serve them.

Wisconsin Beer Brats Culinary Hill-3

Save this Wisconsin Beer Brats to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

5 from 4 votes
Print

Wisconsin Beer Brats

Wisconsin Beer Brats are the essence of summer barbecues in the Midwest. Learn how to make this classic like the Cheeseheads do and eat them all summer long.
Cook Time 30 minutes
Total Time 30 minutes
Servings 12 servings
Calories 429 kcal

Ingredients

  • 12 uncooked bratwurst
  • 2 cans beer
  • water
  • 1 onion thinly sliced
  • 12 brat buns
  • Ketchup or other toppings

Instructions

  1. In a large, deep pan over medium-high heat, add brats and cover with beer. Add water until the brats are just barely covered. Stir in onion.
  2. Bring to a boil, reduce heat, and simmer until brats are cooked through, about 15 to 20 minutes. Transfer to a bowl or platter and drain beer. Return brats to the pan.
  3. Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns, with ketchup or your favorite toppings.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

Wisconsin Beer Brats are the essence of summer barbecues in the Midwest. Learn how to make this classic like the Cheeseheads do and eat them all summer long. The giveaway below for the All-Clad d5 pan has been sponsored by All-Clad.

More recipes you'll love...

15 comments

  1. I think most of us Wisconsinites would say the best beer isn’t what you’ve got “on hand,” but what you’ve already got IN your hand! :) The brats really are best grilled over charcoal – nothing beats that WI backyard, by the lake, Brewers tail-gait flavor. Prost! 

    • Dana, I LITERALLY wrote that first – “it’s the beer you have in your hand.” But I felt like people might get confused and literally dump the beer they were drinking into the pot…. LOL. I’m coming back to Wisconsin in a month to the do log-cabin situation (Hayward, Chippewa Flowage), and I CAN’T WAIT!!!!! :)

  2. I say we have these for lunch :D 

  3. We grilll them over charcoal after cooking in beer.  Served with sauteed onions, mushrooms and green pepper. Mustard and horseradish optional!  YUMMY

  4. What do you do with the cooked onions? Serve as a topping? 

    • Hi Laura, you can either use them as a topping or you can discard them. I love the cooked onions on brats, but some people (my dad and brother come to mind) prefer raw ones, so I usually serve diced raw onions on the side, too.

  5. Just now reading this. My family does it in reverse…we cook the brats first and then put them in a crock pot (or sweet d5 pan) with beer, butter, and onions on low. Simmer for a few hours and you’re good to go.

    • First – BUTTER. Yes. Excellent. Second, yes that would totally work. You just need them browned a bit and cooked through, and it would matter which order. I hope you get to enjoy some Wisconsin Beer Brats this summer, no matter what state your in. :) xoxo

    • I’m with you Joey! Those of us from Wisconsin, cook them up on the grill till they are good and brown and done. Then we put them in beer with plenty of sliced onions. And of course, you need to have Sheboygan brats!! They are the best. Put 2 of them on a hard roll with the toppings of your choice and enjoy. We grill brats out all winter in Wisconsin….

  6. Can I boil them first and refrigerate overnight? Grill them the up the next day? 

    • YES! That is how we allllllways do it. Always. 100% of the time. I will add that info to the recipe, thank you so much for reminding me Alicia!

  7. Good stuff. I’ll even take the cooked beer and make a cheese sauce out of it for the brats. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

 

thanks for stopping by!

y’all come back now, ya hear?