• Bratwurst, as many as needed
  • 3-4 large white onions, sliced 1/4-inch thick
  • BEER, as much as needed to cover the onions and bratwurst, about 2-3 12-oz. cans
  • 2-3 tbsp. butter


Slice the bratwurst in half lengthwise, but not all the way through. Flatten them out over a hot grill and, turning once, cook until nicely browned on both sides. Meanwhile, melt butter in a hot frying pan. Add the onions and saute until translucent and a bit soft. Place cooked onions in a large saucepan or dutch oven, add the grilled bratwurst, then add the beer to cover all about 2 inches over. Heat through and keep warm until ready to serve--this can be as long as you like because the longer they sit in the beer, the better--especially when reheated the next day! Serve on hoagie (submarine) or sourdough rolls with plenty of mustard and warmed saurkraut! MMMMMM MMMMMM!!!

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Submitted 6/13/05.
Source: Family recipe
Submitted By: Rebecca
Grilled Bratwurst In Beer