Charred Bratwurst on the Grill
Bratwurst simmered in beer and onions first, then finished over open flame, comes out juicy inside with a deeply charred casing.
Poaching the brats in beer before they hit the grill guarantees the inside is fully cooked, so all the grill needs to do is build color and snap on the casing. Sliced onions cooked in the same beer make an easy topping once they turn soft and sweet. Keep the heat high for a short char instead of a long, slow grill.
Ingredients
Method
Tap a number to mark a step doneMelt the butter in a large skillet over medium heat and cook the sliced onions with the salt for 5 minutes until softened.
Add the bratwurst and pour in the beer until the sausages are mostly submerged, then bring to a gentle simmer.
Poach the bratwurst in the simmering beer for 10 minutes, turning once, until they are cooked through but not browned.
Heat a grill to medium-high while the brats poach, then remove the sausages from the beer and pat them dry.
Grill the bratwurst for 3 to 4 minutes, turning often, until the casings are charred and blistered on all sides.
Simmer the onions left in the skillet for a few more minutes until most of the liquid has cooked away.
Tuck each bratwurst into a bun, top with the beer-braised onions, and serve with mustard on the side.
Kitchen note
Poaching the brats ahead of time means you can hold them at room temperature for up to an hour before finishing them on a hot grill.
