Make Ahead Grilled Brats and Beer Wisconsin Style

READY IN: 1hr 35mins
SERVES: 8-10


  • 8 -10
    fresh bratwursts, in natural casings (approx 4 oz. each)
  • 3
    large onions
  • 2
    tablespoons olive oil or 2 tablespoons margarine
  • 6
    (12 ounce) cans beer (any style)


  • 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.