Grilling outdoors means no messy cleanup inside! This easy grilled beer brats recipe is served with onions, peppers and jalapeños so they are hearty and delicious!
Whip up a warm-weather favorite with this easy grilled beer brats recipe served with all your favorite fixins’. This dish is not complete without beer-boiled bell peppers, onions and jalapeños!
Grilling your bratwurst and veggies outdoors ensures that the mess you normally make cooking inside will stay outdoors! Are you excited yet?
If you have a side burner on your grill then all the better! This setup lends itself to a simple transfer of your brats from the boiling pot to the grill. Once the brats are arranged on the grill, you’re on your way to that nice brown, crispy flavor!
Serve your brats with spicy mustard, a generous heap of sauerkraut and all those fresh, succulent, beer-boiled veggies. Nestled inside a toasted bun, this meal is one for the books!
Grilled Beer Brats Recipe
what you'll need
let's do it
- Preheat the outdoor grill to medium heat.
- On the stove or on the burner of your grill, place a large pot over medium-high heat then add beer, onions, 6 Tbsp butter, bell pepper, jalapeño and salt. Bring to a boil then immediately reduce the heat to low and simmer for 10–15 minutes.
- Carefully add brats to the simmering liquid and allow them to cook very gently for about 15 minutes, or just until brats are cooked through. Remove brats from the beer mixture then strain the onion, bell pepper and jalapeno.
- Discard the beer then place the veggies back into the pot with the additional 2 Tbsp butter—continue cooking until they begin to brown, 10-12 minutes. Season to taste with salt and pepper then transfer to a serving dish.
- Place brats on the grill then cook for 5–6 minutes. Since the brats have already been cooked through, only grill them until they are nicely browned and crispy with that wonderful grilled flavor.
- Serve brats immediately on fresh baked buns, piled high with the vegetable mixture in addition to any of your favorite toppings—both sauerkraut and whole grain mustard are winners! Enjoy!