Grill the bratwurst, then simmer them in a sweet and tangy beer sauce. When you're ready for dinner, put the brats in a bun and top with the pickles and cranberry relish.

Source: Midwest Living


Recipe Summary

30 mins
20 mins
10 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Pierce bratwursts with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwursts on grill rack over drip pan. Cover; grill 20 to 30 minutes or until an instant-read thermometer inserted into bratwursts registers 160° F, turning once halfway through grilling time. (For a gas grill: Preheat the grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)

  • Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwursts in beer mixture; keep warm until serving time.

  • To serve, place grilled bratwurst in a bun or roll. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.


Can tote cooked brats and the beer cooking liquid to your tailgating site in an insulated container. Serve within 1 to 2 hours.

Nutrition Facts

682 calories; fat 33g; cholesterol 76mg; saturated fat 12g; carbohydrates 70g; mono fat 15g; poly fat 2g; insoluble fiber 3g; sugars 23g; protein 20g; vitamin a 194.4IU; vitamin c 1.8mg; thiamin 0.9mg; riboflavin 0.5mg; niacin equivalents 7.3mg; vitamin b6 0.4mg; folate 92.7mcg; vitamin b12 0.7mcg; sodium 1341mg; potassium 286mg; calcium 121.2mg; iron 2.5mg.