Grilled Bratwurst with Beer Onions
Plump bratwurst are simmered in a lager with onions and butter, then finished on the grill for a crispy snap, served with caramelized beer onions on a soft hoagie roll with spicy brown mustard.
Ingredients
- 8 bratwurst sausages
- 24 oz lager beer (one 12-oz can)
- 2 yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 4 cloves garlic cloves, smashed
- 4 tbsp spicy brown or whole-grain mustard
- 8 hoagie rolls or bratwurst buns, split
- 1 cup sauerkraut (drained)
- 1/2 tsp black pepper, freshly ground
Instructions
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1
In a large cast-iron skillet or pot on the grill or stovetop over medium heat, melt 2 tbsp unsalted butter and add 2 thinly sliced yellow onions and 4 cloves smashed garlic cloves. Cook, stirring occasionally, for 10-12 minutes until the onions begin to soften and turn golden.
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2
Add 24 oz lager beer (one 12-oz can) and 1/2 tsp freshly ground black pepper to the skillet. Nestle 8 bratwurst sausages into the liquid. Bring to a gentle simmer and cook for 12-15 minutes, turning the sausages halfway through. The bratwurst will not be fully cooked through at this stage.
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3
Preheat grill to medium-high heat (about 400 degrees F). Oil the grates.
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4
Transfer the bratwurst from the beer bath to the grill. Reserve the beer onion mixture in the skillet and keep warm. Grill the bratwurst for 3-4 minutes, turning every minute, until the casings are nicely browned and the internal temperature reaches 160 degrees F (71 degrees C).
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5
Toast the 8 split hoagie rolls or bratwurst buns on the grill cut-side down for 1-2 minutes.
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6
Load each roll with a bratwurst, a generous spoonful of beer onions, and 1 cup sauerkraut (drained). Serve with 4 tbsp spicy brown or whole-grain mustard on the side.