Monday, September 9, 2013

Beer Brats and Onions

It's hard to find something more classically Wisconsin than beer brats.  Most recipes don't have this many spices and instead just use plain beer, but I think that taking five minutes to get the right spices together takes the brats from good to great.

Yield: 5 brats


  • 2 cans beer
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 tbsp chili powder
  • 1 tbsp crushed red pepper
  • 1/4 tsp ground mustard
  • 1 tsp prepared yellow mustard
  • 1 white onion, thinly sliced
  • 5 bratwurst (There is enough beer & onions for more if you want to go bigger.  You could do up to 10 in one batch)


  1. Pour the beer into a large skillet.  Add the spices and warm over low heat.
  2. Add the onions and cook over medium-low heat for 5-7 minutes.
  3. Add the brats.  Simmer over medium heat for about 10 minutes, turning once.
  4. Transfer the brats to a heated grill and cook over medium heat for 9-12 minutes, turning once.
  5. Serve the brats in a bun with cooked onions on top.  Discard the beer liquid.

Adapted from Taste of Home.

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