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German Style Grilled, Beer, Onion and Garlic Bratwurst

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Grilled German Style Brautworst

German Style Grilled, Beer, Onion and Garlic Bratwurst

This Grubbing Variation of traditional German Brats is a flavorful alternative to the generic Brats available at BBQ’s and tailgate parties.
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Prep Time 20 minutes
Cook Time 4 hours 20 minutes
Servings: 15 Servings
Course: Appetizer, Lunch, Main Course
Cuisine: American, German
Ingredients Equipment Method Notes

Ingredients
  

For Simmering Bratwurst
  • 2 Xtra large yellow onions
  • 1-2 Whole cloves fresh garlic
  • 30 Sausages Bratwurst – can substitute other types of sausages avoid sweeter varieties like Italian – they don’t go well with this recipe
Types of Beer, choose 1
  • 3 40 oz Cheap Beer or Malt Liquor
  • 1 6-Pack Quality beer, any dark microbrew Kilt Lifter, Arrogant Bastard Ale, Guinness, New Belgium Ale
  • 1 6-Pack Pack of Micro Brew

Equipment

  • Round Tooth Picks
  • Large Crockpot, 8 Qt pot or large kettle
  • Colander
  • Tongs
  • Broiler Pan – To move/carry the grilled sausages in

Method
 

Prep the Bratwurst
  1. Setup Crockpot, pot or kettle
  2. Poor in Cheap beer allowing froth to settle
  3. Poke each sausage on all four sides with toothpicks spacing each puncture point about 1 inch apart
  4. Add sausages to Crockpot, pot or kettle (do not overfill, it’s better to cook in batches than to overfill the pot).
  5. Crockpot set heat to high, pot or kettle set to medium – then back down to simmer after beer has heated up
  6. Slice 1 onion into 1/4″ rounds. Do not cut in half, then add to sausages and beer (if cooking in batches, save second onion for later)
  7. Dice all garlic cloves and add to sausages, beer, and onions
  8. Poor in quality beer, then open and drink Micro Brew
  9. Cook for 3-6 hours on high or if using stove top 2-4 hours on simmer/warm (adjust for your stove top)
  10. Check periodically stirring ingredients
  11. When Onions are translucent (should be firm, but not crispy), pull from the pot with tongs and place in a colander, rinse and set aside.
  12. Continue cooking Brauts for about an hour (note cooking time in step 8 includes this additional hour)
Remove Bratwurst
  1. When sausages have a darker-reddish or whiter tone, pull out of pot with tongs and place in broiler pan
  2. Repeat process until all sausages and onions are prepared
Cool & Refrigerate
  1. Let cool then refrigerate overnight.
Grill the Bratwurst
  1. Sear on grill over direct heat for color then cook for about 20 minutes in the indirect heat. When finished sausages should be crispy on the outside, and moist on the inside.
Serve Bratwurst
  1. Plate sausages with onions on the side – self-serve style

Notes

Serve on French style sandwich rolls, Bolillo rolls, Pretzel rolls, or Hoagie rolls, with spicy stoneground mustard and Sauerkraut.

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