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Beer-Braised Brats
Grayson Schmitz's Beer-Braised Brats
Nathan Congleton/TODAY
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(21 rated)
Cook time:
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Braising hearty sausages in beer adds even more flavor to the smoky grilled links.

Technique tip: Never pierce your bratwursts before you grill them. That just lets out all of the juicy goodness.

Swap option: You can definitely use a lighter beer than the red pale ale I've suggested, but darker beers will impart a richer flavor. 


    • 12 bratwursts
    • 1/4 cup butter
    • 1 large white onion, sliced
    • 4 cloves garlic, peeled and smashed
    • 1 teaspoon brown sugar
    • 2 teaspoons Worcestershire sauce
    • 5 dashes hot sauce
    • 4 to 5 bottle pale ale, preferably Leinenkugel's Wisconsin Red Pale Ale
    • Salt and freshly ground black pepper, to taste
  • To serve

    • 12 sausage or hot dog buns, buttered
    • Dijon mustard
    • Whole grain mustard
    • Ketchup
    • Pickles


Preheat your grill to medium-high heat. Grill the brats until golden brown but not cooked all the way though.

Meanwhile, in a medium-sized Dutch oven, melt the butter. Add the onions and garlic and let cook until they are translucent but have not started to brown. Stir in the brown sugar, Worcestershire sauce and hot sauce. Place the grilled brats in the Dutch oven and cover with beer. Season the liquid with salt and pepper to taste. Simmer for about 30 minutes.

Serve the beer-braised brats on a buttered brat bun. Garnish with your choice of condiments.