Grilled bratwurst with beer onions
Fully cooked bratwurst grilled until snappy and charred, nestled in onions simmered in beer and butter on the grill, then tucked into buns with mustard.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 5
- Per serve
- 490 kcal
Ingredients
Method
Heat a gas grill to medium, about 400°F, with the lid closed. Allow about 10 minutes. On charcoal, light a chimney 15 to 20 minutes ahead and spread the coals once they're covered in gray ash.
While it heats, slice the onions and put them in a disposable aluminum foil pan with the butter, beer and salt. Once you've sliced them, set the pan on the grates for the rest of the preheat so it starts to warm up.
Lay the brats directly on the grates next to the pan and close the lid. Grill, turning every 2 minutes, until browned with grill marks and heated through to 165°F.
Meanwhile, let the onions bubble in the beer while the brats grill, stirring a couple of times, until soft and the beer has reduced a little.
Move the grilled brats into the pan of beer onions to keep warm. Toast the buns cut side down at the edge of the grill.
Serve each brat in a bun topped with beer onions and a stripe of mustard.
Tips
- Fully cooked brats only need heating through and charring, which is what makes this fit in 20 minutes. Raw brats need 20 to 25 minutes and must reach 160°F.
- Grill pan option: simmer the onions and beer in a skillet over medium-high heat and grill the brats in a ridged grill pan over medium heat for 8 minutes, turning.
- Keep the pan on the cooler side of the grill and the brats will hold in the onions for an hour for a tailgate crowd. Add a splash more beer or broth if it gets dry.
