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.

This recipe pairs well with a medium white wine.

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Reviews for Grilled Seasoned Beer Bratwurst

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 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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