It might seem strange, but I had never grilled brats before moving to Colorado—hence the inspired name for this post.
I’ve eaten my fair share of the foil-wrapped, slightly spicy dogs, usually when in a hurry to keep up the pace before starting the back nine. And I’ve enjoyed them…well, most of them. Okay, maybe only some of them…
I like my brats flavorful and tender on the inside, with just enough char to crisp the skin on the outside—but not so much that you struggle to bite off a mouthful.
So I decided to try making my own…and I was sure glad I did.
Combine the water, beer, and onions in a saucepan. Bring to a simmer, then add the brats.
Let them gently simmer for 20 minutes, turn off the heat and cover the pan.
Let them rest in the liquid for another 30 minutes for maximum flavor.
A few minutes on the grill and they are ready to go!
Ingredients
- 6 bratwurst
- 1 medium onion, sliced
- 1 clove garlic keep whole
- 1 12oz. dark beer*, such as amber ale
Instructions
- Pour the water and beer into a 2-quart saucepan. Add the onions and whole garlic clove. Bring the mixture to a simmer, then add the bratwurst. Once the liquid returns to a simmer, continue to cook the brats uncovered for 25 minutes."
- Remove the saucepan from heat and cover it. Let the brats sit in the liquid until you're ready to grill them. For the most tender brats, I prefer to let them soak for at least 30 minutes, or up to an hour or two.
- Light your grill and sear the brats until they’re slightly crispy on the outside. Serve them in a fresh or toasted bun, topped with some of the onions you cooked them with, and whatever additional condiments you prefer. I’m partial to a good old-fashioned dollop of mustard on mine.