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Grilled Seasoned Beer Bratwurst Recipe
Grilled Seasoned Beer Bratwurst Recipe photo by Taste of Home

Grilled Seasoned Beer Bratwurst Recipe

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For a savory take on a summer classic, our Test Kitchen came up with a brat that’s sure to please. Great summer eating can’t get much easier.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 2 uncooked Johnsonville® Original Bratwurst
  • 1 can (12 ounces) beer or nonalcoholic beer
  • 1 small onion, halved and sliced
  • 1-1/2 teaspoons fennel seed
  • 2 brat buns, split and toasted

Nutritional Facts

1 bratwurst with bun (prepared with turkey bratwurst) equals 440 calories, 21 g fat (5 g saturated fat), 75 mg cholesterol, 1,052 mg sodium, 44 g carbohydrate, 2 g fiber, 23 g protein.

Directions

  1. Place bratwurst in a large saucepan; add the beer, onion and fennel. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until meat is no longer pink. Drain and discard beer mixture.
  2. Grill bratwurst, covered, over indirect medium heat for 7-8 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with toppings of your choice. Yield: 2 servings.
Originally published as Grilled Seasoned Bratwurst in Cooking for 2 Summer 2008, p13

Nutritional Facts

1 bratwurst with bun (prepared with turkey bratwurst) equals 440 calories, 21 g fat (5 g saturated fat), 75 mg cholesterol, 1,052 mg sodium, 44 g carbohydrate, 2 g fiber, 23 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Grilled Seasoned Beer Bratwurst

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Jan. 26, 2014

"I use this recipe doubling or tripling for a crowd. Then remove the Brats and let the liquid and onions boil down to an almost syrupy sauce to keep the sausages warm after grilling."

MY REVIEW
Reviewed Jul. 4, 2012

"I have made this numerous times and I always make at least 4 sausages, for leftovers when it is just my husband and me.

I omit the fennel seed because I don't like it, and I add peppers as well as onions. Made these again for July 4 and they were delicious as usual. Thanks for a great recipe!!!"

MY REVIEW
Reviewed Jul. 5, 2010

"This was so much easier than I imagined. I didn't have fennel seed so I'm not sure how it would taste. We all enjoyed this one."

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