Grilled Beer Brats with Peppers and Onions
These Grilled Beer Brats with Peppers and Onions are a summer grilling classic – juicy bratwurst simmered in beer with sweet caramelized peppers and onions and finished on the grill for the perfect char. Pile them into a toasted bun and load them up with sauerkraut and mustard for the ultimate backyard cookout!
Beer Brats
Our family ate a ton of bratwurst growing up in Iowa, and I have very vivid memories of standing around the grill watching my dad navigate those crazy flare ups that would explode out of nowhere! It was practically a backyard tradition – brats on the grill almost always meant some serious fire action.
Now I know exactly why. All that fat releasing from the casing and dripping onto the hot coals was basically like adding fuel to the fire. Pre-boiling the brats in beer first has been an absolute game changer for us. It renders out much of that excess fat before the brats ever hit the grill, which means far fewer flare ups, juicier brats, and a much more relaxed grilling experience.
Consider this the upgrade your backyard cookout has been waiting for! Plus the process makes the brats juicier, more flavorful, and almost fully cooked through before they even touch the grill
Why This Recipe Works:
- Simple to make – simmer the brats in beer with peppers and onions, finish them on the grill for that perfect char, and dinner is done! Foolproof and absolutely delicious every single time.
- Full of flavor – the brats soak up all that incredible flavor from the beer, caramelized onions, and sweet peppers as they simmer. Every bite is juicy, savory, and completely irresistible!
- Perfect for summer entertaining – set up a toppings bar with all the fixings and let everyone build their own – easy, fun, and guaranteed to make you the star of the party!
What You’ll Need:
- brats
- bell peppers and onion
- beer – use a light beer, a lager, or ale (nothing overpowering like an IPA)
- to serve – sauerkraut, spicy or regular mustard, and buns
How to make Grilled Beer Brats with Peppers and Onion:
Step 1
Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.
Step 2
Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).
NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.
Step 3
Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.
Step 4
Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).
Step 4
Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!
Step 5
Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.
Step 6
Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.
Step 6
Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).
Sides to serve with Grilled Beer Brats:
A side or two is all you’ll need to go with grilled beer brats. We also like to finish with some S’mores Cookie Bars or Flourless Monster Cookies.
Recipe FAQs:
Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!
A light lager or pilsner is the most classic and crowd-pleasing choice – think Miller Lite, Bud Light, or Coors. If you want to get a little creative, a hefeweizen or even a fruity wheat beer like Mango Cart adds a fun and unexpected twist without overpowering the brats!
Any color of bell pepper works beautifully – red, yellow, and orange are slightly sweeter while green is a little more bitter. A combination of colors makes for a gorgeous and flavorful presentation!
You’re looking for a deep golden brown color with a slightly caramelized, charred exterior. The internal temperature should reach 160°F for food safety. A meat thermometer is your best friend here!
The caramelized peppers and onions from the pot are the most classic topping – don’t skip them! Beyond that, spicy brown mustard, sauerkraut, pickles, and a good quality bun are all you need for the perfect beer brat experience.
Yes! Simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!
Other Delicious Grilled Recipes:
We love to grill all year around, but especially in the warm summer months. Nothing better!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Grilled Beer Brats with Peppers and Onions
Ingredients
- 5 brats
- 1 medium white onion
- 1 ½ medium bell peppers – any color or combination
- 24 oz. beer – a lager or ale, nothing overpowering
- 5 hotdog buns – we like brioche hotdog buns or our homemade brioche rolls
- 2-3 cups sauerkraut
- whole grain mustard
Instructions
- Prep bell pepper and onion. Thinly slice the bell pepper and onion, and place in a glass dish.1 medium white onion, 1 ½ medium bell peppers
- Add beer and brats. Add the brat and pour the beer into the dish. Add lid and store in the refrigerator for several hours (or overnight).NOTE: I like to prep these brats the day before we make them. But you could prep the day of and marinate in the refrigerator for a shorter time, if needed.5 brats, 24 oz. beer
- Prep grill. Light an outdoor grill to medium-high heat. Add wood chips if desired.
- Transfer mixture. Transfer the brats and beer mixture to a large cast iron skillet (or you could use a disposable aluminum pan and then transfer onions and peppers to a skillet to finish indoors on stovetop).
- Boil mixture. Add the skillet of brats and veggies to the grill. (Add chicken broth if needed to cover the brats.) Close lid, and once bubbling, reduce heat to medium. Simmer mixture for 20-25 minutes, or until brats reach an internal temperature of around 145-150 degrees F. This doesn’t have to be exact!
- Drain the peppers and onions. Drain the peppers and onions in a colander. Place back in skillet and sauté until golden, if desired. You may also want to add a drizzle of olive oil or a pat of butter to the pan for extra flavor.
- Finish brats. Then add brats directly to the grates of the grill to finish. Turn heat back up and char brats on all sides until completely cooked through (about 165 degrees F). Add the buns to the grill to toast lightly.5 hotdog buns
- Serve brats. To serve brats, add to buns (we like brioche hotdog buns or our homemade hoagie rolls). Top with peppers, onions, sauerkraut, and mustard (or other toppings of choice).2-3 cups sauerkraut, whole grain mustard
Notes
- Boiling brats in beer before grilling ensures they are fully cooked through, juicy, and packed with incredible flavor from the beer, onions, and peppers they simmer in. The quick finish on the grill grates is simply to give them that beautiful char and smoky caramelized crust that makes beer brats so irresistible!
- If you don’t have access to outdoor grill, simmer the brats in beer on the stovetop, then finish them in a hot cast iron skillet to get that beautiful caramelized exterior. They won’t have that smoky grilled flavor but they will still be incredibly delicious!