Aug 29, 2013

Beer-Simmered Brats with Cheese SauceRecipe by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 6 // Prep time: 20 minutes | Grilling time: about 28 minutes | Special equipment: 1 large disposable foil pan, 1 small disposable foil pan

Grocery List

Fresh Produce

  • 2 red onions

Meat / Poultry / Seafood

  • 6 fresh bratwurst


  • 1.75 tbsp country-style Dijon mustard
  • 1 tsp Worcestershire sauce


  • 2 oz Gruyère cheese
  • 4 fl oz milk
  • .25 oz Parmigiano-Reggiano® cheese
  • 2 oz sharp cheddar cheese
  • 1 tbsp unsalted butter

Wine / Beer / Spirits

  • 2 bottles Belgian-style wheat beer or ale (each 12 fl oz)


  • 1.5 tsp all-purpose flour
  • 1 tbsp granulated sugar
  • 6 submarine sandwich buns

Special Equipment

  • 1 large disposable foil pans
  • 1 small disposable foil pans


  • 1 tablespoon unsalted butter
  • 1½ teaspoons all-purpose flour
  • ½ cup milk
  • 2 teaspoons country-style Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • ½ cup grated sharp cheddar cheese (2 ounces)
  • ½ cup grated Gruyère cheese (2 ounces)
  • 2 tablespoons freshly grated Parmigiano-Reggiano® cheese

  • 2 bottles (each 12 fluid ounces) Belgian-style wheat beer or ale
  • 2 medium red onions, each cut in half and thinly sliced
  • 1 tablespoon country-style Dijon mustard
  • 1 tablespoon granulated sugar
  • 6 fresh bratwurst, pierced several times with a fork
  • 6 submarine sandwich buns, split


  1. Prepare the grill for direct and indirect cooking over high heat (450° to 550°F).

  2. In a small saucepan over medium-high heat, melt the butter. Add the flour and cook until the mixture turns a light beige color, about 2 minutes, stirring constantly. Whisk in the milk, mustard, and Worcestershire sauce and cook until the mixture thickens, about 2 minutes, whisking occasionally. Add the three cheeses and stir until they are melted. Set aside and reheat gently just before serving.

  3. Brush the cooking grates clean. In a large disposable foil pan combine the beer, onions, mustard, and sugar and then add the brats. Place the pan over direct high heat, close the lid, and bring the liquid to a simmer. Simmer until the brats are evenly colored and no longer look raw, about 20 minutes, turning occasionally. If the liquid starts to boil, temporarily move the pan over indirect heat to prevent the bratwurst from splitting open.

  4. Lower the grill’s temperature to medium heat (350° to 450°F). Transfer the brats to a small disposable foil pan and place the pan over indirect heat. Strain the onions through a colander into the pan with the brats. Put the onions back in their original pan and place the pan over direct medium heat. Close the lid and cook until the onions are very tender, about 8 minutes, stirring occasionally.

  5. After the onions have cooked for about 2 minutes, remove the brats from the liquid, discard the liquid, and grill the brats over direct medium heat until browned, about 6 minutes, turning occasionally. During the last minute of grilling time, toast the buns, cut side down, over direct heat.

  6. Place each brat inside a bun and then top with onions. Spoon the sauce over the onions or serve the sauce on the side.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Aug 30, 2013

John A

I hope they are good.

They sure look great but this is one of the more convoluted recipes I've read anywhere. I got lost trying to figure out all the moving around of the onions.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 1, 2013

Mack J

Different Dog

Most hot dogs do not take an hour to prepare, although my talking with three guests at the same time may have consumed some of those minutes. I did not change a single thing in the recipe, just to rate it and not something else. Everyone agreed they were excellent. Nothing but five star recipes make it to my Best Recipes folder, and this one is in it now.

Type of Griller


Would you recommend this recipe? YES

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Beer-Simmered Brats with Cheese Sauce