Beer Brats

Beer Brats

I have to admit the only time I’ve had bratwurst is in Helen, Georgia during Octoberfest when it’s cold weather and lots of beer is being poured!! I never thought to make it at home but that is exactly what my husband and I decided to do the other day.

We made it to recipe but alot of comments I’ve seen prefer to grill the brat first, then parboil in the beer mixture. You might try it both ways and see which you like better.

Either way, I’m sure you’ll enjoy them as much as we did! Even as good as brats are during the cold weather, they are just as good in warm weather!

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Beer Brats


  • 4 (12 ounce) cans beer
  • 1 large onion, thinly sliced
  • 10 bratwurst
  • 2 teaspoons red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper


  1. Gather all ingredients.
  2. Combine beer and onion slices in a large pot; bring to a boil.
  3. Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.
  4. Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
  6. Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  7. Serve bratwurst with onions.
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