Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

This is our family's way of making beer brats! We love them this way and they are even better re-grilled the next day! Depending on how much you drink while you are prepping you may need more or less beer!

Ingredients Nutrition


  1. Get a large grill safe dish (we use the reynolds disposable roasters), place the onions, red bell peppers (if using) and brats in the bottom.
  2. Mix the two mustards, Worcestershire sauce and brown sugar together and dump this mixture over the brats and onions etc.
  3. Stir until the onions and brats are evenly coated.
  4. Pour enough beer into the dish to cover the brats and onion, then give it a slight stir to mix the mustard mixture with the beer.
  5. Put in fridge and let sit at least 30 minutes, but an hour or two is much better. When marinating time is up, remove and let come to room temperature.
  6. Pre heat your grill to medium high heat.
  7. Place the container directly on the grate and cook the brats in the beer mixture for 10-15 minutes, until the beer is steamy and hot. Remove from heat. But do not discard yet.
  8. Turn the grill down to medium heat (or however you like your brats grilled).
  9. Remove the onions and brats from the beer mixture. Then place the brats on one side of the grill and the onions on the other.
  10. Grill brats and onions, turning occasionally until done. Each time you turn, baste with the remaining beer mixture. The onions should be somewhat caramelized and soft.
  11. Discard the remaining beer mixture and serve on buns or hoagies with sauerkraut and other condiments as desired.
Most Helpful

This recipe gets 5+ stars for taste! Loved it...however, I have some suggestions in the prep and cook. I followed the chef's suggestion and used a purchased foil pan from the grocery store. When I loaded it up with the bratwurst and beer/mustard mix, plus the veggies it was very heavy. I needed to transfer it to the fridge for marinating....I put one hand under the bottom to keep it stable and another along the sides.....the foil gave way and I had a massive spill of beer and mustard, along with one bratwurst and lots of onions and I would recommend marinating in a solid pan! Also, I would put the sliced onions and peppers in a grill basket to keep from losing them between the grates of the grill...that way you would get a more even cooking of the veggies. Regardless, I perservered, and had an absolutely amazing brats dinner tonight! I will definitely make this again, but I will make some changes in the directions. The basic recipe is right on! Thanks so much for the great recipe .... I loved it!

breezermom June 01, 2010

By far the best brat recipe we have ever made!

They come out so buttery and delicious!!

I slow-cooked and smoked mine, and the flavors come out so good! A and a summer staple for sure!

mattveezy September 25, 2011

This is by far the BEST brat (Johnsonville) recipe I have ever made. The blend of ingredients is absolutely wonderful. I did use a large red onion and used 2 large red peppers and I marinated every thing in my large ALL-CLAD skillet. This is my go to recipe for beer brats from now on! Thanks for posting such a FABULOUS recipe. Made for the ALL YOU CAN COOK BUFFET - SPECIAL EVENT!

Papa D 1946-2012 July 22, 2011