Wisconsin-Style Grilled Brats -

brats and corn wrapped in aluminum foil on a hot grill

Wisconsin-Style Grilled Brats

Make these Wisconsin-style grilled brats by first boiling them in beer, then finishing them on the grill. Add caramelized onions and a delicious beer cheese sauce for the perfect finish!

Prep Time 20

Cook Time 40

Total Time 1

Servings

Author Chrissie Nelson Rotko

Equipment

Meat thermometer

Ingredients

For the caramelized onions

2 tablespoons salted butter
1 large red onion Peeled, halved, and thinly sliced
1 pinch fine sea salt

For the beer cheese sauce

3 tablespoons salted butter
3 tablespoons all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon dry mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 cup IPA beer
3/4 cup half-and-half
3 1/2 to 4 cups shredded sharp cheddar cheese

For the brats

8 fresh (uncooked) bratwurst
12 ounces light beer
½ white or yellow onion peeled and sliced

For serving (optional)

8 bratwurst buns toasted
coarse brown mustard
sauerkraut

US Customary - Metric

Instructions

Make the caramelized onions:

Melt the butter in a large nonstick pan or skillet over medium heat. Add the onions and stir to coat with the butter. Cook, stirring occasionally, until the onions are soft. Add a pinch of salt. Reduce the heat to medium-low or low and continue cooking, stirring occasionally, until the onions are very soft, have significantly reduced in volume, and are a medium brown color.
2 tablespoons salted butter, 1 large red onion, 1 pinch fine sea salt
This entire process can take anywhere from 30-45 minutes. Watch the onions to make sure they are slowly caramelizing; reduce the heat as needed to keep them from burning. Transfer the caramelized onions to a bowl and set aside.

Make the beer cheese sauce:

While the onions are caramelizing, start the beer cheese. Add butter to a medium saucepan over medium heat. Once butter is melted, add the flour and whisk to combine. Cook for about 3 minutes, or until the flour and butter have formed and thick paste.
3 tablespoons salted butter, 3 tablespoons all-purpose flour
Add the salt spices and stir to combine, then slowly add the beer, stirring until the mixture is smooth and well combined. Add the half-and-half and continue whisking until smooth and the sauce is bubbly.
1/2 teaspoon fine sea salt, 1/4 teaspoon dry mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes, 1 cup IPA beer, 3/4 cup half-and-half
Reduce the heat and add the cheese, about 1 cup at a time, stirring after each addition until the cheese is melted. Start with 3 1/2 cups of the cheese, adding more as desired to thicken the sauce if needed.
3 1/2 to 4 cups shredded sharp cheddar cheese
Keep the sauce over very low heat to keep it warm while you cook the brats. Stir well before serving.

Make the brats:

Place brats in deep pot or dutch oven. Pour beer into the pot, makings sure the brats are covered. Add sliced onion to the pot. Place over medium-high heat and bring to a boil, then reduce heat and simmer until brats are cooked and the internal temperature is about 150℉ to 155℉, about 15 to 20 minutes.
8 fresh (uncooked) bratwurst, 12 ounces light beer, ½ white or yellow onion
While the brats are boiling, preheat grill to medium-high heat. Once the brats are boiled, use tongs to carefully transfer the brats onto the grill grates. Sear the brats on all sides, about 2-3 minutes per side, until golden brown or charred to your preference.
Serve brats as desired on a toasted bun and top with the caramelized onions, beer cheese sauce, and/or the condiments of your choice.
8 bratwurst buns, coarse brown mustard , sauerkraut

Notes

Ingredients

If you cannot find half-and-half, you can use 1/2 cup of whole milk and 1/4 cup heavy cream instead.
I recommend shredding your own cheese for the beer cheese sauce, as it will melt better and produce a smoother sauce than using pre-shredded cheese.

Cooking

The safe internal temperature for bratwurst is 165℉. Since we are finishing the brats on the grill after boiling, I like to pull them from the beer bath around 150℉ to 155℉. They will continue to cook a bit more on the grill, bringing the internal temperature up to 165℉.

Nutrition