We absolutely love BBQ here at That Beer Place. Most weekends we’ll be out, regardless of the weather, grilling and smoking all manner of things.

Here’s one of the simplest, yet most enjoyable BBQ recipes we have in our repertoire… beer-braised brats. With a simple twist of braising the sausages and onions in beer first, these are light-years away from the blackened bangers we’re all so used to seeing on a good old British BBQ.

If you can’t get hold of bratwurst, you can use good quality sausages from the butchers. Whilst pre-packed supermarket sausages will do, they won’t be a patch on anything you can get from a local butcher. For your beer choice, you should stick with darker, sweeter beers as the malty notes will work brilliantly with the brats. Avoid overly hoppy beers (like IPAs) as the braising liquid will become very bitter if cooked too vigorously.

You can, of course, cook these badass brats indoors but that extra hint of smoke from the BBQ really does set these bangers off a treat.

  • Knob of butter & splash of oil
  • 6 bratwurst or really good butcher’s sausages
  • 1 medium onion, sliced
  • A bottle/can of dark beer (Belgian dubbels or brown ale work very well!)
  • 1 Clove of garlic, diced
  • Pinch of dried chilli flakes
  • Pinch of dried oregano or thyme

If you have a suitable pan (such as a cast-iron skillet) you can make all of this directly on the BBQ. However, if you have only have plastic handled pans then we suggest you braise the brats on the hob and only use the BBQ for the final charring.

  1. You want your BBQ to be lit and at a medium heat
  2. Add a knob of butter and a splash of oil to a pan and saute the onion for 3 minutes, until they’re starting to colour
  3. Place bratwurst/sausages in the pan, along with the garlic, chilli and herbs… followed by the beer
  4. Simmer the bratwurst/sausages for 20 min, turning regularly. The beer should reduce to about half it’s original volume
  5. Remove the bratwurst/sausages and finish on the BBQ for 2 to 3 minutes each side, until there’s a nice char on the skins
  6. Briefly return bratwurst/sausages to the pan and simmer for a further 2 minutes
  7. Serve in a hotdog bun with the onions and a drizzle of the remaining beer sauce.

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