A quick and easy vegan salad made of plants that is delicious cold or at room temperature. I prepare this protein-rich dish for my children’s school lunches two or three times every month. When I run out of garbanzos, I occasionally substitute little white beans, and I may also add cooked quinoa, avocado, tomatoes, or cucumber to stretch or vary the dish. It is excellent for picnics, potlucks, and kid’s school lunches and may be served as a side dish or as the main course, on top of a bed of spinach, or in a wrap.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
Ingredients
- 2 pounds fresh bratwurst sausages
- 6 (12 fluid ounce) cans or bottles beer
- 2 onions, thinly sliced
- 1 cup butter
- 1 ½ teaspoons ground black pepper
- 10 hoagie rolls
Instructions
- Prick bratwurst with a fork to prevent them from exploding as they cook; place in a large stockpot. Add beer, onions, butter, and black pepper. Place the stockpot over medium heat, bring to a boil and simmer for 15 to 20 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook bratwurst on the preheated grill until evenly browned, about 10 to 14 minutes, turning occasionally. Serve hot off the grill with onions on hoagie rolls.
- Nutrition data for this recipe includes the full amount of beer. The actual amount of beer consumed will vary.
Reviews
I use a Brat cooker. Perfect every time! We live in WI and love our Brats!!
While these brats were good, I feel that I can only rate the recipe as 3 stars because I did not prick the bratwurst until they were on the grill. You will lose flavoring in the brats if you prick them in the boiling process. I also, melted the butter in the stock pot, added and sautéed the thinly sliced onion until the onions were tender. Then, added the links, and poured in 3 bottles of Leinenkugel Red Lager. Simmered for 20 minutes and finished them off on the grill. Note: After removing the brats from the liquid, I continued to simmer the onion/beer and after putting the brat in the brat/sausage bun, put some of the onions on top, and topped off the sausage with some spicy brown mustard. Delicious!
Disappointing. Just grilling works better.
I bump this up a bit by adding a pat of butter to add some fat ( witch I’m told is done in Wisconsin) also some bay leaves and ground or Dijon mustard to the beer bath
Loved this! For those of us who have fallen into the habit of just heating “healthy”, reduced-fat, pre-cooked sausage for quick meals, you will be reminded of how delicious real bratwurst is. The onions are not the star of this recipe, but they are delicious too. Add a side of boiled, buttered potatoes and some sauerkraut, and life will be good. Very good in fact! It’s ok, you can go back on your diet tomorrow.
I’m from the south (Oklahoma) but I learn to make Bratwurst from a some guys from Wisconsin. Many people from Oklahoma don’t know what a brat is and finding one that tastes authentic is nearly impossible around here. I cooked them for years for my family and we always enjoyed them but I had gotten away from what the guys from Wisconsin taught me about how to properly cook them. When I found this recipe and tried it out it all came back and these brats are the most authentic best tasting brats I have had period. Thank you for sharing!!
I’m a purist when it comes to brats!
Awesome brats! Followed recipe exactly as written (although with smaller amounts for just the 2 of us).
Oh My Gosh!!! I never realized what we were missing until we tried this recipe! We have made this 10+ times for just our immediate family, plus more times for large family gatherings, groups & work meetings! Always a huge hit & have to take copies of the recipe to hand out! Wouldn’t change a thing!
Made this for a neighborhood party. Easy and got great kudos!
Delicious
Yummy
Was OK, I guess…. Simmered my brats in beer and onion in the slow cooker for several hours, then grilled. Pretty good, but not sure all that much better than just grilled. Used some of the beer in a beer batter for onion rings to go with it and that was good!
this sounds like a basic receipe. take onion red bell and yellow bell pepper sliced thin add brown sugar 1 tbs. 1 tbs chillie powder add beer after brats are cooked keep cooking down to reduce to thick put in bowl add ketchup and hot sauce to taste put over the grilled brats and enjoy
My go-to Brats recipe. Delicious every time! *My tip: I don’t poke holes in the brats. It drys them out
I used the recipe as is. I wouldn’t make this again. I didn’t think the brats had much taste.
I just use one stick butter and four beers for ten brawts. Have noticed if I let the brawts cool after beer bath, then put on grill, they really snap when biting into them! I do not poke holes in brawts. They are favorite in my family!
This is my favorite way of preparing brats! I have on occasions sautéed onions, green and red bell peppers then added brown sugar and brown mustard along with drained sauerkraut. Makes an excellent topping for the brats!
Brats Beer Butter and Onions with a nicely sliced red bell pepper and sauteed garlic! Yummy, added tres coronas beers and the brats were good to go on bread rolls!
Worked out great
Born and raised in Wisconsin…and I have never added a cup of butter…maybe a couple tablespoons. Other than that, this is a true Wisconsin Brat!!