Classic, Full-Flavored Beer Brats: A Tailgating Must-Have
No tailgate party is complete without perfectly cooked, incredibly flavorful beer brats. These brats get pricked (optional) before simmering so they absorb the beer and aromatics, then they’re tossed onto the grill until browned and crisped. For simmering brats on the grill, just make sure that you have a grill-proof stockpot.
6 cups of beer (German light ale, Pabst Blue Ribbon, or any beer of your choice)
3 large sweet onions, peeled, coarsely chopped
3 whole cloves garlic, smashed and peeled
1 3-inch piece fresh ginger, peeled and chopped
1 tablespoon caraway seeds
1 tablespoon coriander seeds
1 tablespoon mustard seeds
3 pounds uncooked bratwurst, pricked with a fork
2 tablespoons canola oil
Prepare a grill for direct grilling over high heat.
Place the beer, onions, garlic, ginger, caraway seeds, coriander seeds, and mustard seeds in a large grill-proof stockpot; stir. Add the bratwurst to the stockpot, then set the stockpot onto the prepared, hot grill. Let the brats come to a boil, then reduce the temperature or move the stockpot to a portion of the grill so that the brats are only simmering. Simmer the brats for about 15 to 20 minutes. Remove the stockpot from the heat and let the brats soak in the liquid for few minutes.
Transfer the brats to a serving platter. Lightly brush the brats with canola oil, then grill until the brats are crisped and browned on the outside, about 4 to 6 minutes per side. Serve.