On Wisconsin Beer Brats

On Wisconsin Beer Brats

Dgoodcookr 1

"Having company over to watch the big game? This is a delicious, macho, and easy recipe for all sporting fans and tailgaters alike. These juicy bratwursts melt in your mouth and are even better when washed down with an ice-cold beer. Prepare in the morning and they will be ready for any afternoon game time."

Ingredients 5 h 20 m {{adjustedServings}} servings 730 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 45.5 g
  • 70%
  • Carbs:
  • 50.9g
  • 16%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 1524 mg
  • 61%

Based on a 2,000 calorie diet

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  1. In a slow cooker, combine the bratwurst links, butter, beer, onions, cayenne pepper, garlic powder, garlic and brown sugar. Cover and set to High. Cook for 4 hours, stirring once per hour. Add sauerkraut and continue cooking for another hour.
  2. Serve bratwurst on buns with onions and top with your favorite condiments.
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Reviews 61

  1. 81 Ratings


I'm from Wisconsin and have been tailgating for 40 years in Madison and Green Bay. I have to tell you that if you are going to have a Wisconsin Brat, you better grill them first and have your hot marinade ready to receive them off the grill. Once off the grill, allow them to set for at least an hour in the marinade before serving. I usually make brats for a "crowd" the day before and allow the brats to sit overnight in the marinade. An hour or so before the tail gate I simply take my "huge" Bucky Pot full of brats and marinade and place it right on the grill for the "re heat". The brats are flavorful and melt in you mouth... oh, don't forget, use a slotted spoon to take out the sliced onions and garlic from the marinade to put on the brats.. OUT OF THIS WORLD. This is a good recipe for rainy days but, I agree with another reviewer, the flavor of the brat is lost to some degree in this recipe. You must also use a "strong" full bodied dark beer. I would use Augsburger Bock beer if it were still made out of Monroe, Wisconsin... ahhhh those good old fall days with a blue sky, cool breeze, the scent of fall leaves and grills, a cold beer, the laughter of friends and a good old fashion Wisconsin brat.


I have been making bratwurst for 20 years and took these to a Super Bowl party yesterday. Everyone loved them! Theh only thing I changed was to decrease the butter by about 1/3. This is the recipe I will use from now on. Thanks.


I always had my own beer brat recepie but I gave this one a try and now I will never cook them any other way! The brats were Awesome! Flaverful and and tender. Its worth the wait to cook these.