Inspired by traditional German brats cooked in vats of beer and served straight from the pot, this recipe blends Minnesota-style brat techniques with Southwestern grilling. The brats are simmered in stout and sweet onions, chilled overnight, then finished on the grill for a crisp, snappy skin while staying juicy and flavorful.
Crispy Grilled Beer Brats Pre-Simmered in Stout
These beer brats are simmered in dark stout and sweet onions, then chilled overnight before hitting the grill. Pre-simmering removes excess grease, and grilling them cold creates a crispy skin that pops when you bite into it, locking in juicy, flavorful sausage.
Ingredients
Method
Prepare the Brats
- Poke several small holes in each brat with a toothpick or run a skewer through the center. This allows beer and seasonings to infuse while simmering.
Build the Beer Bath
- Place sliced onions in a large stockpot. Add dried garlic and bratwursts. Pour in six bottles or cans of stout beer. Add additional beer or water as needed until brats are fully submerged.
Simmer
- Bring the pot to a gentle boil over medium-high heat. Reduce to a simmer and cook for 20–30 minutes until bratwursts turn pale white throughout. Pre-simmering removes excess grease and prepares the brats for crisp grilling.
Pre-simmering removes excess grease. Grilling cold produces a crispy skin that pops with every bite while keeping the inside juicy.
This recipe easily scales for 40+ brats; adjust beer, onions, and pot size accordingly.
Drain and Cool
- Drain bratwursts and onions in a colander with large holes. Allow to cool. Transfer brats to a covered dish or roasting pan. Reserve onions separately if desired.
Beer-simmered onions are flavorful and can be used as a topping or side for finished brats.
Refrigerate Overnight
- Refrigerate for at least 12 hours. Cooling the brats overnight helps firm the sausages and enhances flavor while preparing them for a crispy skin when grilled cold.
Prepare the Grill
- Preheat and clean the grill to 300–400°F. Gas grills are easiest, but charcoal works well with direct and indirect zones.
Sear the Brats
- Place 10–20 cold bratwursts directly on hot grates. Rotate 1/4 turn every 3–5 minutes until all four sides have grill marks and light charring.
Finish Over Indirect Heat
- Move seared brats to a cooler indirect zone or upper rack. Stack loosely in layers to cook gently. Repeat searing with remaining brats.
- Continue cooking over indirect heat for 10–20 minutes, rotating occasionally to ensure even heating. The brats are done when heated through and firm but juicy.
Serve
- Serve immediately on your choice of rolls. Top with sauerkraut, mustard, relish, peppers, fresh or reserved beer onions, and any other favorite toppings.
Notes
For Serving:
- Pretzel rolls, Kaiser rolls, hoagie rolls, brat buns, or sturdy hot dog buns
- Sauerkraut
- Mustard (yellow, Dijon, or spicy brown)
- Dill pickle relish
- Sautéed peppers
- Fresh diced sweet onions
- Reserved beer-simmered onions
- Shredded cheese or any favorite sausage toppings
Suggested Sides:
- German Potato Salad
- Coleslaw
- Grilled Corn on the Cob
- 3-Bean Salad
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