American
Beer-Braised Bratwurst
Wisconsin's German-American heritage on a grilled bun — a stadium and backyard classic perfected.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
The bratwurst — the German-heritage pork sausage that arrived in the Midwest with 19th-century immigrants and never left — is arguably the most beloved regional sausage in America.
In Wisconsin, brat culture is serious: bratwurst are never cooked directly on the grill from raw. They are first simmered in beer, onions, and butter, then finished on the grill for color and char. This produces a brat that is evenly cooked, extraordinarily juicy, and deeply flavored.
Watch it come together
Ingredients
- 6 fresh bratwurst (not pre-cooked)
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, sliced
- 2 bottles (24 oz total) lager beer
- 4 tbsp unsalted butter
- 1 tbsp brown sugar
- 1 tsp caraway seeds (optional but traditional)
- Kosher salt and black pepper
- 6 hoagie-style buns, toasted
- Brown mustard and sauerkraut for serving
Method
- 1
BRAT BATH: In a large, wide pot (or an aluminum pan on the grill), combine beer, onions, garlic, butter, brown sugar, and caraway seeds. Bring to a simmer over medium heat.
- 2
Add the bratwurst to the simmering beer bath. The beer should cover at least half the sausage. Simmer over medium-low heat 15–20 minutes. Do not boil aggressively or the casings will split.
- 3
While the brats simmer, prepare the grill (or a cast iron grill pan) for medium-high heat.
- 4
FINISH ON THE GRILL: Remove brats from the beer bath (reserve the onions and liquid). Grill 3–4 minutes per side until deep golden-brown grill marks form. Internal temperature should reach 160°F.
- 5
Meanwhile, cook down the reserved beer-onion mixture until the onions are caramelized and the liquid has reduced to a glaze, about 10 minutes.
- 6
Place brats on toasted buns. Top with the caramelized beer onions, a generous stripe of brown mustard, and sauerkraut. Eat at a tailgate if possible.
Substitutions
- Chef's tip: never pierce a bratwurst before or during cooking. The juices inside are what make a brat extraordinary.
Cook this next
American
Wisconsin Fried Cheese Curds
The squeaky, stretchy, irresistible taste of the Wisconsin State Fair — made at home.
American
The Jucy Lucy
A Minneapolis-born smash burger with a molten cheese core — one bite and you'll understand the obsession.
American
Midwest Corn Chowder
Sweet summer corn, smoky Gouda, and a velvety cream base — the Midwest in a bowl.