Here in Wisconsin, we have our own way we cook our brats.
Do we use the grill? Of course! But first, we boil them in beer!
Why do we do this? Boiling in beer not only adds tenderness and flavor flavor but also makes the grilling step a lot easier, in my opinion.
So lets walk through the best way to cook bratwurst, Wisconsin style!
The results were phenomenal, simple, delicious, and an absolute home run for bratwurst lovers! -Angela
Why You Will Love This Recipe
Cooking brats in beer is really a game-changer. The beer infuses the sausages with a rich and distinct flavor. It not only imparts a unique taste but also ensures a juicy and tender texture.
But honestly, for me, I like that it speeds up the grilling step. The beer bath essentially par-boils the brat, so that you aren't standing forever in front of a hot grill trying to ensure the brats are cooked through!
Ingredients Needed
How to Make Wisconsin Bratwurst (Boiled in Beer)
To boil your brats, pour the beer into a pot or saucepan, using enough beer to cover the brats. Cut up an onion and add it to the pan.
Bring the beer to a boil.
Place the brats in the boiling beer. There are 2 directions you can go here. (1) Reduce the heat and simmer the brats for 10-15 minutes. or (2) Cover the pan and turn off the heat, allowing the brats to slowly cook in the hot liquid.
I tend to turn off the heat and just leave the brats in the liquid. Consider the minimum time to be 15 minutes but I will leave them for an hour if that's how it works into my timing. This walk-away method gives me the most flexibility.
Once you are ready to finish cooking, simply remove the brats from the liquid. Since my grill is outdoors, I just use a plate for that short transport. 😁
👩🏻🍳Cooking the Brats on a Gas Grill
Preheat the grill on medium heat. When the grates are hot, add the sausages. Allow the brats to brown and form the delightful crispy skin we all enjoy.
I like to turn the brats about every 2 to 3 minutes, to facilitate even cooking.
As you do this, you might find some "hot spots" on your grill, where some brats are browning faster than others. Be sure to move the brats around to help even things out.
After about 10-15 minutes, your brats will be cooked through and ready to serve!
How to Cook Bratwurst on a Stove
If the weather takes a turn and you don't want to stand in a thunderstorm to grill your brats, you can just use the stove top. Boil the brats in beer per above, then preheat a griddle or frying pan (cast iron works great) on medium to medium-high heat.
Add the brats to the hot pan and cook, turning often, until browned.
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Love your air fryer? In the winter I make air fryer brats - check out that post for how-to!
🌭Serving Suggestions
This is the fun part! Of course, you want your sausage on a brat bun. Which is basically like a hot dog bun only fatter. But I've used regular hot dog buns plenty of times. Just do yourself a favor and get some good bakery buns - it makes a much better brat!
With all that flavor you've added, your toppings can be minimal. Unless you like it over the top - you do you!
Many in Wisconsin like to add the onions from the beer bath right to the bratwurst. And stone ground mustard: definitely required.
And as a sharp-eyed reader pointed out: sauerkraut. So delicious on a brat!
Some will claim ketchup to be a no-no. But I say if you've cooked your bratwurst Wisconsin-style, you should be able to dress it up however you like!
Serve with classic sides, like red skin potato salad or some slow cooker baked beans, to complete the meal.
Substitutions and Variations
While bratwurst are traditionally made from pork, you can explore different variations to suit your taste or dietary preferences.
Consider using chicken or turkey sausages for a leaner option, or opt for vegetarian bratwurst made from plant-based ingredients for a meatless alternative.
The cooking method remains the same, allowing you to experiment and find your perfect flavor combination.
Storage
If you happen to have leftovers, store the cooked bratwurst in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days.
To reheat, gently warm them in a skillet over low heat or on a grill until heated through. Avoid overheating, as it can dry out the sausages.
To repurpose leftover brats, try my cheesy brat stew. It'll make you want to cook a few extra brats on purpose!
Recipe FAQs
While you can use any beer, lagers and ales are commonly preferred for their balanced flavors. Experiment with different beer styles, such as amber ales or wheat beers, to impart unique taste profiles to your sausages.
Note: I used a local Wisconsin beer to keep it authentic! 
Yes, you can use non-alcoholic beer if you prefer or if alcohol is a concern. It will still impart a similar flavor and help create tender bratwurst.
The grilling step does 2 things. First, it ensures the brats are fully cooked. If you don't grill, be sure to check the internal temperature of your brats to verify they are fully cooked (at least 160F).
The second benefit is taste. Browning on the grill or stove top gives both taste and texture to the sausages. Take those extra few minutes to make your brats so much better!
📖 Recipe
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Wisconsin Bratwurst
Ingredients
- 1 pound bratwurst usually 5-6
- 1 onion, yellow or white
- 3 bottles beer enough to immerse
Instructions
- Pour the beer into a pot or saucepan. You will need enough to immerse the brats. Turn on the heat to medium to start warming the beer.3 bottles beer
- Slice the onion and add it to the beer in the pot.1 onion, yellow or white
- Bring the beer to a boil, then add the brats.1 pound bratwurst
- Cook the brats in the beer by simmering for 10 to 15 minutes, or by covering, turning off the heat, and leaving the pot undisturbed for at least 20 minutes.
- Remove the brats from the liquid to a plate. Reserve the onions if desired for topping.
- Preheat your grill on medium heat. Add the parboiled brats to the hot grill grates and cook, turning frequently, until browned all around. This typically takes about 15 minutes.
- Remove the brats from the grill and serve on buns with the reserved onions, brown mustard, and other toppings as desired!
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Jim Stenstrom
How can you forget sauerkraut as a condiment!
Sula
Oh my gosh you're right!!! LOL
Angela Pagliarello
The results were phenomenal, simple, delicious, and an absolute home run for bratwurst-lovers!
Sula
Thank you!
Sherry Ronning
This is the perfect summer time recipe! I tried your Wisconsin bratwurst recipe on my pellet smoker and it turned out so delicious!! I par-boiled the brats in beer like you suggested and then finished it off on the smoker grill. Wow, it has the best flavor!!
Sula
I'll bet the smoker made them great!
Ksenia
This takes me back to a German Christmas market! The smell, taste and sizzle of this Wisconsin-style bratwurst was so reminiscent of my time in Europe, I almost good taste the grog I'd drink with it.
Sula
Oh yes I think we can give credit to the many German immigrants in Wisconsin for our love of bratwurst!