Total Time
Prep 5 mins
Cook 45 mins

This is a recipe I used over the summer during a cookout. The smell this put throughout the house prior to putting the brats on the grill was insane. Everyone loved these and wanted to know how they were made. I suggest you use a dark beer that you actually like to drink because these are flavored by the beer.I have posted the Red Cabbage Sourkraut seperately. I hope you enjoy!

Ingredients Nutrition


  1. Poke each brat several times with a fork.
  2. Add all ingredients to a large pot, with brats being last.
  3. Cover and bring to a boil. Turn down heat and simmer over medium. When the brats are floating on the top, they are ready to grill. This should take a half hour or so but I like to let mine simmer a little longer.
  4. Grill until desired browning.
  5. Serve with or without the red cabbage sourkraut I posted separately.


Most Helpful

Delicious, and safer, too! It makes sense to cook the brats through before grilling for the sear marks; you know they have been cooked thoroughly. I splurged on German brats as long as I was going to use a good dark brown ale. The brats tasted mellow (not medicinal as when just boiled in water). Made for Zaar Chef Alphabet Soup tag game.

KateL January 12, 2014

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