Reverse Beer-Poached Bratwurst with Beer Onions
If you’ve only ever simmered bratwurst in beer before grilling, maybe it’s time to try the reverse. We started by searing the brats in a cast-iron skillet with a little oil and clarified butter to build a rich, flavorful exterior. After moving them to the grill to finish cooking, we filled that same skillet with sliced onions, poured in about half a can of beer, and let the onions soak up every bit of those browned, savory drippings. The brats went back into the pan for a quick finish.
Then pile everything onto a toasted baguette or bun, and you’ve got a brat that’s smoky, juicy, and packed with flavor in every bite.
Ingredients
5 bratwursts
1 tbsp avocado oil
1 tbsp clarified butter (ghee)
1-2 large onions, thinly sliced (we used red but traditionally you would use yellow)
1/2 - 1 can beer
4 toasted brat buns or baguettes
Spicy mustard, for serving
Instructions
Heat a cast-iron skillet over medium-high heat on the grill or stovetop. Add the avocado oil and clarified butter. Sear the bratwursts for 2–3 minutes per side until deeply browned. Transfer the brats to the grill over indirect heat and cook until they reach an internal temperature of 160°F.
Meanwhile, add the sliced onions to the same skillet and cook for 5–7 minutes until they begin to soften. Pour in the beer, scraping up any browned bits from the bottom of the pan. Simmer until the onions are tender and most of the beer has reduced.
Return the bratwursts to the skillet for 2–3 minutes to coat them in the beer and onions. Serve on toasted buns or baguettes with plenty of beer onions and your favorite spicy mustard.
Tips from Trish: Use the same skillet the entire time. Those browned bits left behind after searing are packed with flavor and turn the onions into the star of the sandwich.
Traditional Beer-Poached Bratwurst
This classic Wisconsin-style method starts by gently poaching bratwursts in beer and onions before finishing them over the grill. The beer keeps the brats juicy while the onions become sweet and flavorful. A quick trip over the flames adds the char and snap that make grilled bratwurst so irresistible.
Ingredients
5 bratwursts
2 large yellow onions, thinly sliced
2 cans lager or pilsner beer
1 tbsp butter
4 toasted brat buns or baguettes
Spicy mustard, for serving
Instructions
Combine the onions and beer in a large skillet or Dutch oven over medium heat. Add the bratwursts and bring the beer to a gentle simmer. Do not boil.
Cook for 15–20 minutes, turning the bratwursts occasionally, until they are nearly cooked through.
Remove the bratwursts and transfer them to a hot grill. Grill for 2–3 minutes per side until nicely browned and the internal temperature reaches 160°F.
While the brats are grilling, continue cooking the onions until most of the beer has reduced. Stir in the butter for extra richness.
Serve the bratwursts on toasted buns or baguettes, topped with the beer onions and spicy mustard.
Tips from Trish: Don’t let the beer boil. A gentle simmer keeps the bratwursts juicy and prevents the casings from splitting before they hit the grill.
I actually love having both recipes together because they teach two different philosophies. The traditional method produces an exceptionally juicy brat, while the reverse method develops a much deeper crust and richer onion flavor from the fond left behind in the skillet.
Quick Potato Salad
When you have just a bit of mayo left in your container its time to make an adlib dressing using what you have in the fridge. Here’s what we rummaged together on the livestream :)
Ingredients:
4 medium Yukon potatoes, peeled and diced
3 stalks celery, small dice
2 tbsp of diced red onion
1 tbsp salt (for boiling water)
Dressing:
1/3 cup mayo
1/4 sour cream
1 tbsp stone ground mustard
1 lemon, zested + juiced
1/2 tbsp honey
salt + pepper to taste
We made this on the livestream so I was using what I had, but consider adding things like: horseradish, green onions, fresh parsley, tarragon or dill.
Bring a pot of water with 1 tbsp salt to a boil. Add the potatoes and cook until a fork or tip of a knife slides in without resistance, about 10–12 minutes. Drain the potatoes well and gently fold them into the dressing while still warm. Serve immediately or refrigerate. If you are serving cold you may have to add more dressing when you serve to be sure it’s not dry. Also…taste for salt. It’s surprising how much potatoes need to bring them into their full flavor.
