Wisconsin Beer Brats with Birdy’s Mustard & Sauerkraut
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Wisconsin brats start with a beer-and-onion simmer. The onions flavor the cooking liquid, not the toppings. Finish the brats on the grill, tuck them into buns, and serve with sauerkraut and Birdy’s Coarse Whole Grain Mustard.
Wisconsin Beer Brats with Mustard & Sauerkraut
Serves 6 | About 35 minutes
Ingredients
- 6 fresh bratwurst links
- 1 large yellow onion, sliced, for the simmering liquid
- 2 bottles (12 oz each) lager or pilsner, plus water as needed to cover the brats
- 6 brat buns
- 1½ cups sauerkraut, drained and warmed if desired
- Birdy’s Coarse Whole Grain Mustard, to serve
Instructions
- Place the brats and sliced onion in a pot. Pour in the beer and add enough water to cover the brats.
- Bring to a gentle simmer, then lower the heat. Simmer gently for about 15–20 minutes. Avoid a hard boil and do not pierce the casings.
- Heat the grill to medium. Lift the brats out of the beer-and-onion liquid and grill, turning, until browned and cooked through. Fresh pork or beef bratwurst should reach 160°F in the center; poultry bratwurst should reach 165°F.
- Lightly toast the buns if desired. Place a brat in each bun and finish with Birdy’s whole-grain mustard and sauerkraut. The simmered onions stay off the brat.
Tips
- Keep the simmer gentle to help the brats stay juicy.
- Use tongs rather than a fork to avoid puncturing the casings.
- Set out the mustard and sauerkraut so everyone can dress their own brat.