Grilled Brats and Beer
Our grill-simmer-grill method for cooking the bratwurst delivers big flavor and perfect texture every time.
Why This Recipe Works
Recipes for the Midwest’s favorite tailgating dish sound foolproof, but our first attempts resulted in gray, soggy sausages and bland onions floating in hot beer. To perfect our Grilled Brats and Beer recipe, we browned the sausages first over medium-high to give them a good color and seared flavor. Braising after grilling made the brats soggy, so we threw them back on the grill for a final crisping after braising. Searing the onions first added serious flavor to the beer and onion mixture. We reduced the beer and onion mixture with yellow mustard, which lent brightness and body to the liquid and sauce.
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