beer brats

Chef Tom grinds, seasons, and cases some delicious beer brats with one of our favorite beers, New Belgium Fat Tire.

Beer Braised Beer Brats

LEM Backwoods 32-35 mm Natural Hog Casings

lb pork

LEM Backwoods Bratwurst Seasoning

oz New Belgium Fat Tire Amber Ale

yellow onions, sliced

(1 stick) butter

House of Q House Rub

fl oz (3 bottles) New Belgium Fat Tire Amber Ale

brat buns

Kansas Flavor Jalapeño Mustard

Soak the LEM Backwoods 32-35 mm Natural Hog Casings in room temperature water for 45-60 minutes. Rinse the insides of the casing by running water through them. Store in the refrigerator.

To make the sausage, whisk together the LEM Backwoods Bratwurst Seasoning and Fat Tire. Combine with the ground pork. Mix well in the bowl of a stand mixer with the paddle attachment until the mixture becomes tacky and holds together.

Transfer to a sausage stuffer. Place the casings on the horn. Tie off the end and stuff the sausage in one long spiral. Don’t stuff too full. You need to leave room for twisting the individual links. Tie off the other end of the casing. Measure the length of one link (about 6”) and pinch the casing. Measure another link. Pinch again. Twist the link between the two pinches. Repeat the “pinch, pinch, twist” process until all links are formed.

Preheat your Yoder Smokers YS640 pellet grill to 400°F, set up for direct grilling with GrillGrates. Place a Lodge Logic 7 quart dutch oven in the cooker to preheat. When the pan is hot add the butter and onions and season with House of Q House Rub. Cook 10-15 minutes, covered, stirring occasionally, until the onions are softened.

Add the bratwursts and 3 bottles of Fat Tire. Cook uncovered until the internal temperature of the sausages reaches about 140°F, about 20 minutes.

Transfer the brats to the GrillGrates and grill to achieve grill marks on all sides. Remove from the grill when the brats have color and the internal temperature reaches 165°F.

Serve on toasted buns with the onions from the beer braise and Kansas Flavor Jalapeño Mustard.

https://www.youtube.com/watch?v=FJpanGVhcT0

New Belgium Fat Tire Beer Brats

Everyone loves Beer Brats... and this recipe takes them to the next level! Fresh Johnsonville Brats flavored with beer, then topped with caramelized onions, homemade Beer Cheese Sauce, crumbled bacon, and minced chives... all on a delicious pretzel bun. Just when you thought brats couldn&#x27;t get any better... this recipe is here to prove you wrong!

Beer Brats with Beer Cheese Sauce

(5 count) Johnsonville Original Brats

beer

sweet Vidalia onion, sliced

butter

Tablespoon all purpose flour

milk

cheddar cheese

horseradish

garlic powder

onion powder

salt

cayenne pepper

bacon,

chives

Buns

Melt 1 Tablespoon butter in a large skillet...

Melt 1 Tablespoon butter in a large skillet over medium heat. Add sliced onion and brats; cook approximately 10 minutes, turning occasionally to brown all sides.

Add beer to pan, reserving 1/4 cup for...

Add beer to pan, reserving 1/4 cup for the sauce. Reduce heat to medium-low and simmer for about 15 minutes, until beer has reduced and brats are no longer pink inside.

Prepare beer cheese sauce by melting 1 Tablespoon...

Prepare beer cheese sauce by melting 1 Tablespoon butter in a small saucepan. Stir in flour and seasonings and cook, stirring, 1-2 minutes. Add milk and beer all at once. Remove from heat and stir in shredded cheese and horseradish.

Place brats in buns, then top with beer...

Place brats in buns, then top with beer cheese sauce, crumbled bacon, and minced chives.

You won't believe how easy these crockpot brats are. Slow cooker beer brats are made with just 6 ingredients and are flavorful and juicy!

Slow Cooker Beer Brats Recipe (Crockpot Brats)

onion, sliced into half moons

garlic,

brats

beer of choice

Tbsp. grainy mustard

caraway seeds

Prep ingredients: Slice onions. Smash garlic. Layer onion and garlic in the bottom of the slow cooker.

Heat oil in large skillet. Brown brats for about 1-2 minutes per side, just until browned. (They don’t need to be cooked through!) Nestle brats on top of the onions and garlic.

Combine beer, mustard and caraway seeds in a small bowl. Season with salt and pepper and pour over brats and veggies.

Cook on high for 2 hours, or low for about 4 hours, or until brats are cooked through.

I made this last night and it was wonderful. I did not have time to slow cook it so I used a pressure cooker.

This recipe is a favorite! Easy and tasty. Made it for my guy, who grew up on mostly Mexican food and had never had brats and sauerkraut. Was unsure if he'd dig the German flavor but he went CRAZY for it! Now I make it for him on the regular. My mom used to make this dish...this recipe nailed the flavor from childhood I was trying to replicate...and improved it a little, I think. Thanks for sharing!

I just made them exactly as the recipe says and I have to say cooking them BEFORE putting them in the slow cooker is the way Wisconsin folks do it and it is the best way. Period. This isn't negotiable.  Just a few mins in a skillet or grill then into the slow cooker. Perfection.

I make this every year, it's a favorite at our house.

Some foods just are not intended for the clow cooker process. Bratwurst is one of them. I followed the recipe and ended up with mush. Terrible idea.

These are outrageously good! I made them for an Oktoberfest party last month and then just did a half batch last night for my family. I don't think I have ever had a brat before like this. It melts in your mouth.

Your cooking liquid ingredients are stellar.

Differing opinion though I learned from my Wisconsin friends.  Simmer FIRST then finish on Grill. Way better.

What a creative and easy recipe! I followed your instructions as written except I did not have caraway seeds, so I omitted them. I also followed your readers advice and threw in
 sauerkraut on top of the onions and garlic. I drained the liquid in the packaging so it could absorb your delicious sauce. Thank you for a fun recipe.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1704204482/irvDzptRf.mp4

You won't believe how easy these slow cooker brats are. Crockpot beer brats are made with just 6 ingredients and are flavorful and juicy!

Slow Cooker Brats

Quickly grilled then cooked low and slow these deliciously easy Slow Cooker Beer Brats are an amazing recipe that is fix it and forget it with amazing results when you&#039;re done!

Slow Cooker Beer Brats

Brats

onions (medium sliced)

Tbs light brown sugar (packed)

unsalted butter

oz amber or dark beer (or your favorite kind)

hot dog buns

Grill the brats over medium-high heat, just until you get a char on the outside. You are not cooking these all the way through, 10 minutes tops on the grill.

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Top 4 beer brats recipes from across the web

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Top Tags

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The most viewed beer brats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine