Reviewed: May 22, 2012

These turned out fantastic. Just beery enough! I did not pierce the skins at all, and I cut the butter in half.

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Reviewer:

gracietwin

Cooking Level: Expert

Reviewed: May 22, 2012

The only change I would make is add about 1/4 brown sugar, it rounds out the beer flavor. Cook the onions until just soft in butter add the beer and sugar. Grill brats first, then add to heated marinage. These were my favorite made by my Grandmother that ran a bar and restaruant for years. It was the one thing that people would ask her to make for picnics. She would serve it from a nesco.

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Reviewer:

Anna

Cooking Level: Expert

Reviewed: Apr. 19, 2012

Did mine crock-pot style: about 8 brats, 2 big cans of sauerkraut (drained), 1 onion chopped, 1 large bottle beer (we used Fat Tire) - Let it go for about 3-4 hours on High and then brown at the end (if desired for appearance) - made for a great sandwich!!

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Reviewer:

Lunastar1311

Cooking Level: Intermediate

Reviewed: Apr. 6, 2012

great recipe. i pull the onions out of the beer put them into another bowl with garlic spices. then let them marinade.

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Reviewer:

cookindaddy88

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Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Mar. 17, 2012

Great way to make brats. I saute onions and bell peppers to go with these.Thanks!

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Reviewer:

rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Mar. 15, 2012

Delish! Didn't add as much butter as called for (cut it to 1/4 c) and it was still fabulous. I also added a little bit of red pepper flakes, some ground pepper and a some thin slices of red and yellow mini peppers for some color. Boiled and then cooked on my grill pan on the stovetop. Will definitely make it again. Oh, yes, also - for sure serve the onions and beer sauce with the meal - my mouth is watering again just writing this!

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Reviewer:

hollyglightly

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 7, 2012

I liked it as a fast dinner. I did boil down the beer, onions, and butter to make a topping. Next time, I would like to boil/grill the bratwurst, discard the remaining beer, and lightly fry the onions.

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Reviewer:

JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Feb. 3, 2012

Very, very tasty and easy to prepare! A win all the way!

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Reviewer:

iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

Reviewed: Dec. 3, 2011

Oh yeah. That's what I'm talking about. Piercing the brats allowed the flavors of the beer and onion in. Unfortunately it was late at night when I made this, so I brown the brats in a cast iron skillet instead of on the grill. The onions from the beer bath were just AWESOME. My husband said they were the best brats he's ever had!!! He's not a picky eater, but he can be stingy with his complements. I'm gluten intolerant, so skipped the bun, but I was impressed as well. I can't wait to try this again with the grill.

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