Make Ahead Grilled Brats and Beer Wisconsin Style

"These are great to make ahead for cookouts or tailgating. Especially if you need the grill for other foods. They can be reheated in a foil pan on the grill, in the oven or in a crock pot. They can be made a day ahead, the morning of, or served right away. You need fresh bratwurst for this, not the smoked or white colored sausage. We've already made 100 of these ahead for large groups."
 
Download
photo by PanNan photo by PanNan
photo by PanNan
photo by PanNan photo by PanNan
photo by PanNan photo by PanNan
Ready In:
1hr 35mins
Ingredients:
4
Serves:
8
Advertisement

ingredients

  • 8-10 fresh bratwursts, in natural casings (approx 4 oz. each)
  • 3 large onions
  • 29.58 ml olive oil or 29.58 ml margarine
  • 6 (2041.16 g) can beer (any style)
Advertisement

directions

  • Place brats in large saucepan and cover with 4 cans of beer.
  • Bring to boil.
  • Lower temperature and simmer for 10 minutes.
  • Meanwhile saute sliced onions in olive oil or margarine.
  • Cover and cook slow, turning onions often till tender.
  • Do not caramelize.
  • Drain bratwurst and place on hot grill.
  • Gas or charcoal.
  • Brown evenly on all sides.
  • Watch closely.
  • The sausage fat can cause flare-ups.
  • Remove from grill, when browned.
  • Place in foil pan, or oven ready pan, or crock pot, along with onions and remaining beer. (Add more beer if necessary to cover).
  • Refrigerate, until one hour before eating.
  • Reheat slowly for an hour.
  • If you plan to serve immediately after grilling, heat the remaining beer and onions before adding grilled bratwurst.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a GREAT way to prepar brats! I made these as part of our 4th of July barbeque buffet and everyone loved them. The beer gives the brats a wonderful flavor and onion-loving DH was in onion heaven! :) I especially like the fact that these can be made ahead of time- more time to mingle with friends. Thanks for posting this, Connie- it's a winner!
     
  2. I would give this recipe more stars if I could. I made it for Super Bowl Sunday, with the only change being that I put the brats and onions on a bed of sauerkraut before adding the last can of beer and simmered in the crockpots all afternoon. I was told by several people at the party that they were the best brats they had ever eaten. This is definetly a keeper in my book. Thanks!
     
  3. Very good brats! I also put these on a bed of sauerkraut in crockpot. Will make again.
     
  4. Delish make ahead brats! I did slightly carmelize the onions- and they added great flavor. After grilling, I put the brats, onions, and 1 bottle of beer in the crock pot on warm and they held nicely for the party. Thanks!
     
  5. Boy I am sure glad I picked this recipe to serve for our Annual Euchre BBQ...they turned out fabulous and it started raining and did not have to worry....got many compliments on the brats..
     
Advertisement

RECIPE SUBMITTED BY

After being Milwaukee, Wi. residents all of our lives, my husband and I retired to the Lake of the Ozark area in central Missouri, two years ago. The "Lake" as everyone in Missouri calls it, is located in the heart of the Missouri Ozarks. The area is just beautiful, and the people are so friendly. We have made so many new friends, and they have welcomed us into their lives. Even a trip to Walmart, brings smiles from everyone. Every day we take in a lake sunset, or look at the beauty around us, and are so happy we made the move. The winters are so much milder than the harsh ones, we left behind in Wisoonsin. Though, we have had to learn to deal with black ice. Spring comes early and is just beautiful. We still run away to Northern Wisconsin for the cooler summers, and quiet northwoods, as tourism here during the summer months, can put as many as 50,000 boats a weekend on our 92 mile long lake, and northern Wisconsin is peaceful and beautiful. I really miss having a garden, but it is almost impossible, as we are gone for the summer, and the ground here is all bedrock. I try to put some things in up north, but the growing season, sometimes shuts me down as early as mid August, in northern Wisconsin. We do miss the good Wisconsin fish fries, and the better quality of beef, available in the stores. You can find Amana and Black Angus beef in most stores, but it doesn't even compare to the plain old choice beef we got back home. One butcher, told me there are different grades of Angus. Makes you need to re-think your cooking. People here, will have a really dry piece of meat, and say its great. The entire area is very big on BBQ foods, and some are outstanding, but some of the other local fare, just isn't up to Midwest standards. We miss some of the good Italian and German places back home, and a really good, thick, juicy steak, but we easily trade that away, for having the chance to live in such a wonderful area. I still love the Old Red Betty Crocker cookbook, and Taste of Home Magazine, but have to admit, that since I joined Recipezaar years back, most of my new favorites come from there. There are some great chefs on this site, and sometimes, I read a review, where someone will try a recipe, and completely change it, and then complain, that the recipe was not right, and give it a low rating. This is a pet peeve. If you make it the way it was printed, and don't like it, okay, that is understandable, but if you change it, don't blame the chef. My biggest fear is that Recipezaar will disappear one day, and all of my favorites will be gone.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes