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Cheesehead Brats

Ben Fink

Servings: 6

Inspired by Green Bay Packers fans, these bratwursts are simmered in beer and onions, then grilled and served with sauerkraut and mustard.

This recipe is excerpted from Grillin’ with Gas.


  • 2 12-oz. cans beer, preferably the cheap stuff
  • 2 large onions, thinly sliced
  • 6 uncooked bratwursts (if you have big eaters, you might want to double this number)
  • 6 good-quality hot dog buns or small submarine rolls (again, for big eaters, see above)
  • Brown mustard
  • One 1-lb. bag refrigerated sauerkraut, drained


  • Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  • Combine the beer, onions, and brats in a large saucepan. If your grill has a side burner, feel free to do this process there. Otherwise, place over medium-high heat and bring to a boil. Reduce the heat to low and simmer until the brats are just cooked through, usually about 8 minutes. Remember, we’re going to continue cooking these brats on the grill.
  • Remove the brats from the pot and place them on the grill. Grill the brats for 8 to 10 minutes, turning them frequently to brown them evenly on all sides. When they are done, slide them into your buns and top with mustard and sauerkraut.

Serve with Grilled Fingerling Potato Salad with Creamy Herb Dressing on the side.


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Reviews (11 reviews)

  • User avater
    MariaNNesler | 02/01/2019

    Definitely going to add this to the Cheesehead Brats repertoire.Really like it!

  • User avater
    AntoneGreen | 10/16/2018

    You give very good cooking tips.

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