Mark and Barb's Beer Brats
Prep time
Cook time
Total time
Mark and Barbara are my aunt and uncle and they make the best beer brats ever.
Serves: 6
  • 6 Brats (Barbara used Johnsonville; I went shopping at Sprouts this week and bought the brats at their meat counter, which were GIANT, so I only cooked 4. I actually preferred the Johnsonville brats.)
  • 2 onions, cut in half then sliced into ½" - ¾" slices
  • 24 ounces beer, or enough to cover the brats and onions in the pan (Barbara used Miller High Life; I tried the recipe with Negra Modelo. Both beers were delicious - the Miller has a lighter flavor, the Negra yields a darker, stronger, richer flavor...I don't have a favorite, they're both fabulous!)
  1. Place the sliced onions and the brats in a high-sided skillet. Pour beer over the brats and onions until they are covered.
  2. Heat over medium-high heat to bring to a simmer. Reduce heat to low and simmer for 30-60 minutes, until the brats are cooked through (internal temperature 170ยบ F). Make sure brats are simmering, not boiling, but you don't want the heat too low so that they're not cooking.
  3. Remove the brats from the pan and set aside on a plate.
  4. Cook onions until beer is almost completely cooked off, leaving you with saucy onions.
  5. Add brats back to the pan, raise heat to medium and keep them on the heat until they are hot again.
  6. Serve brats smothered in the onions on buns of your choice with mustard of your choice.
Barbara mentioned sometimes they'll make these ahead of time and refrigerate or freeze them. When it's time to eat them, if frozen be sure to defrost, then heat the brats up on the grill and heat the onions in the microwave or on the stove.
Recipe by This Week for Dinner at