Pioneer Woman Beer Brats

Pioneer Woman beer brats turn bratwursts, sweet yellow onions and light lager into juicy, snappy grilled sausages on buttered brioche buns in 40 minutes. This easy summer grilling recipe fits game day, Fourth of July and Father's Day cookouts, and the whole thing starts in one Dutch oven.

Simmer the brats in the beer and onion bath for the full 15 minutes before they ever touch the grill. That gentle poach makes them plump and juicy inside, so they snap when they char instead of drying out.

Cooking the onions in the same pot as the brats means they soak up beer, garlic and caraway while they soften. Spooning those onions on top at the end adds sweet, savory flavor that plain grilled onions can't match.

Pioneer Woman Beer Brats

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Course: DinnerCuisine: American, GermanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

609

kcal

Bratwursts simmer in a spiced lager bath, then get a quick char on the grill for a snappy casing and a juicy middle. Buttered, toasted brioche buns hold everything together under a pile of sweet, tender onions.

Ingredients

• 6 bratwursts (about 1 1/2 lb.)
  

• 2 yellow onions, sliced 1/4-inch thick
  

• 2 (12-oz.) cans light lager beer
  

• 3 garlic cloves, smashed
  

• 1 tbsp. seasoned salt
  

• 2 tsp. caraway seeds
  

• 1 tsp. paprika
  

• 1/2 tsp. black pepper
  

• 6 brioche hot dog buns
  

• 2 tbsp. unsalted butter, softened
  

• Whole grain mustard, to serve
  

Directions

• Simmer the brats: Combine 6 bratwursts, 2 sliced yellow onions, 2 cans light lager and 3 smashed garlic cloves in a medium Dutch oven. Then add 1 tablespoon seasoned salt, 2 teaspoons caraway seeds, 1 teaspoon paprika and 1/2 teaspoon black pepper, and bring it to a boil over medium-high heat.
• Cook through: Reduce the heat to medium-low and simmer, uncovered, for about 15 minutes. The brats are done when a thermometer reads 165°F and the onions are soft, so take the pot off the heat.
• Preheat the grill: Heat your grill to medium-high, about 450°F. Then lift the brats out of the Dutch oven and set them on the grates.
• Char the brats: Grill the brats, uncovered, turning them now and then for 4 to 6 minutes. They're ready once they're lightly charred on all sides.
• Toast the buns: While the brats grill, spread 2 tablespoons softened butter along the cut edges of the 6 brioche hot dog buns. Set them cut side down on the grill for 1 to 2 minutes until lightly toasted, if you like.
• Build and serve: Tuck each brat into a toasted bun and top with about 1/4 cup of the cooked onions from the braising liquid. Then serve with whole grain mustard on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make beer brats without the grill?

Yes, a cast iron skillet over medium-high heat works well. Brown the simmered brats for 4 to 6 minutes, turning them often, so the casings get that same snap.

Can I use a different beer?

Stick with a light lager, since hoppier or stronger beers turn bitter as they cook down. If you'd rather skip alcohol, chicken broth or a non-alcoholic lager will work, though the flavor will be a little milder.

How do I store leftover beer brats?

Keep the brats and onions together in an airtight container in the fridge. Reheat them gently in a skillet with a splash of the leftover braising liquid so they stay juicy.

Can I simmer the brats ahead of time?

You can simmer them in the beer bath, then chill them right in the liquid until you're ready to grill. Since they're already cooked through, they only need a few minutes over the heat to char and warm up.

What's the biggest mistake people make with beer brats?

Boiling them hard instead of simmering is the usual problem, because the casings can split and the sausages dry out. Keep the heat at medium-low once the pot comes to a boil, and the brats stay plump.