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+ servings
Grilled Beer-Braised Brats Served Four Ways
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

Grilled beer-braised brats are seared to perfection and topped four creative ways: jalapeño beer cheese, classic escabeche, honey mustard and fresh chilies, and an elote-inspired roasted corn salad. Feel free to combine toppings and get creative with the recipes – the possibilities are endless!

Recipe Type: Dinner
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Beer-Braised Brats (recipe courtesy of Pint and Plates®)
  • 24 ounces Miller Lite
  • 4 tablespoons unsalted butter
  • 1 yellow onion, sliced into rings
  • 6 bratwurst sausages
  • 6 buns
Topping Options
Jalapeño Beer Cheese (recipe courtesy of Pints and Plates®)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 cup whole milk
  • 1/2 cup Miller Lite
  • 1/2 pound sharp cheddar cheese
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 teaspoon Worcestershire sauce
  • 1 jalapeño, sliced
Escabeche Quick-Pickles
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons sea salt
  • 1 tablespoon honey
  • 2 bay leaves
  • 1 bunch radishes, greens trimmed, sliced into 1/4-inch thick rounds
  • 3 carrots, scrubbed and sliced into 1/4-inch thick coins
  • 3 jalapeños, sliced into 1/4-inch thick rounds
  • 1 yellow onion, sliced into 1/4-inch thick half moons
Honey Mustard
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 - 2 red chilies, sliced
  • 1/4 cup cilantro leaves
Elote-Style Roasted Corn Salad
  • 2 ears corn, grilled
  • 1 1/2 tablespoons mayonnaise
  • 1/2 teaspoon spicy paprika
  • 1/2 teaspoon sea salt
  • 1/2 red onion, minced
  • 1/2 cup minced cilantro leaves
  • juice of 1 lime
Instructions
Beer-Braised Brats
  1. Preheat gas or charcoal grill to high heat. Bank coals to one side.
  2. Place a 10 x 10-inch disposable aluminum pan on the grill directly over hot coals. Pour in Miller Lite, add butter and onion, and bring to a simmer. Once simmering, add bratwurst to pan. Simmer 10 - 20 minutes or until the internal temperature of the sausages registers 140 degrees F.

    Grilled Beer-Braised Brats Served Four Ways
  3. Remove bratwursts from cooking liquid and place directly on grill. Sear until browned and lightly charred on both sides, about 4 minutes. Use caution, as beer and grease can cause flare ups. Use grilling tongs to move bratwurst over indirect heat until flames die down. Toast buns on grill 1 minute to warm.
Jalapeño Beer Cheese (recipe courtesy of Pints and Plates)
  1. In a saucepan, melt butter over medium heat. Add flour and continuously whisk for 2 minutes. While whisking, pour milk into flour mixture and cook until thickened, about 1 minute. Slowly add Miller Lite and whisk until mixture is smooth, about 2 minutes.

  2. Reduce heat to medium low and add cheese, mustard, Worcestershire sauce, and jalapeño slices. Cook and stir until smooth and creamy, about 5 minutes. Serve Immediately.
Escabeche Quick-Pickles
  1. A few days or 4 hours ahead of time, set a large saucepan over medium-high heat. Add vinegar and water, and bring to a gentle boil. Stir in salt, honey, and bay leaves. Remove from heat. Add vegetables. Cool to room temperature, then pour into a quart jar, seal, and refrigerate. Pickles will keep up to 4 weeks.

Honey Mustard
  1. Stir to combine honey, mustard, and spices. Garnish with chilies and cilantro.
Elote-Style Roasted Corn Salad
  1. In a small bowl, use a small fork to whisk sea salt and paprika into mayo.
  2. Use a sharp knife to strip the kernels from the corn cob. Toss mayo mixture with corn, red onion, and cilantro. Add lime juice and toss. Add more sea salt to taste.