Beer Brats

“Is there anything more synonymous with the Fourth of July holiday then grilling, brats, and beer? Those three summertime icons will be enjoyed by themselves by many over the next weekend, however, they also can be rolled into one delicious dish which is perfect for the summer grilling season. Think a better ballpark bratwurst in all its glory. This recipe does need a little more finesse then the traditional throwing sausage on the grill, but the end result is going to well worth the extra little effort. We paired these brats with our tried and true summer side dish, marinated grilled vegetables. This recipe will make enough for two, however this recipe can easily be doubled or tripled.

Any beer can be used for this recipe; however, I am a lover of all things hazy and IPA. Drinking fresh, local beer is something Andi and I enjoy and can support wholeheartedly. When New Belgium opened its second brewery in Asheville, we were overjoyed to have fresh Fat Tire and their experimental beers near us. Their Ranger series of IPAs, in our opinion, make this dish a success.” – Joe


  • 1 package bratwurst (5-6 pieces)

  • 2 yellow onions – one sliced, one rough chopped

  • 2 cloves garlic – rough chopped

  • 1 green pepper – seeded and sliced

  • 1 sprig rosemary

  • 6 ounces beer

  • 6 ounces chicken stock

  • Enough buns for all the brats cooked


  1. Light the grill.

  2. On the stove top, place a sauté pan that fits a lid on medium heat. Add two tablespoons of olive oil.

  3. Add the rough chopped onion and garlic with the rosemary sprig and sauté lightly until golden brown, or for about six minutes.

  4. In a separate medium sized pan, on medium high heat, add two tablespoons of olive oil, along with the sliced onion and peppers. Season with salt and pepper and cook stirring regularly until golden brown and delicious, or for about five minutes. Remove the pan from the heat and set aside.

  5. Returning to the first pan, once the onions and garlic have finished roasting, add the bratwursts.

  6. Add the beer and stock next, cover with the lid, turn the heat down to medium-low, continue to cook for another six minutes.

  7. Remove the bratwursts from the pan. Transfer them to the grill and finish cooking them on the open flame, or for about five more minutes.

  8. To plate, warm the hotdog bun slightly, add the grilled, braised bratwurst and top with the sautéed onions and peppers.

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