Fire up these bratwursts for your next BBQ or gameday cookout. A quick sear builds flavor and color, then the brats finish in a warm bath of lager. We like making these on the griddle, where you can caramelize the onions. But if you’re using a different grill, tossing the onions right into the beer bath will soften them and add plenty of flavor without extra equipment.
Preheat the griddle on high heat for 10 minutes.
Prepare the grill for direct medium-high heat, 450°–500°F. Preheat for 15 minutes and brush the grates clean.
Set the grill to 500°F. Preheat for 15 minutes and brush the grates clean.
Combine the beer, sauerkraut, and mustard in an aluminum or grill-safe pan. Place the pan on one side of the griddle and bring the mixture to a simmer.
Combine the lager, sauerkraut, mustard, and onions in a grill-safe pan. Place the pan on the grill and bring the mixture to a simmer.
Meanwhile, spread the oil over the other side of the griddle and add the bratwursts. Cook until well browned, about 2 minutes per side (they won’t be fully cooked yet).
Brush the bratwursts with oil and place them on the other side of the grill. Cook until lightly browned on both sides, 2 minutes per side. The bratwursts will not be fully cooked at this stage.
Transfer the brats to the beer mixture. Simmer until the brats reach an internal temperature of 155°F, 18–20 minutes. If the beer begins to boil rapidly, lower the heat to maintain a gentle simmer.
As the brats simmer, lower the heat on the other side of the griddle to medium. Melt the butter on the cooler side and add the onions. Season the onions with salt and cook until they've softened and lightly browned, about 5 minutes.
Transfer each brat to a bun. Use tongs or a slotted spoon to top with the sauerkraut and onions. Serve them with more mustard if you’d like.
Take about ¼ cup of the beer from the brats and add it to the onions. Continue cooking until they’ve become very soft, deeply caramelized, and slightly charred, about 10 minutes longer. Transfer the onions to a serving dish.
Transfer each brat to a bun. Use tongs or a slotted spoon to top with some of the sauerkraut. Top each brat with some onions and more mustard if you’d like.
