Wisconsin Beer Brats

Posted by Annette Bellisari on

Beer Brats

It wouldn’t be summer without my favorite, most foolproof Beer Brats recipe ever, straight from the Midwest. After all, when something is so easy to make and tastes so darn good, so in honor of National Mustard Day it seems very appropriate that we post our Saigon Street Sauce with our beer brats recipe.

Servings 12 servings


10 uncooked bratwursts

1 jar of Bellisari’s Saigon Street Sauce

1 large onion, thinly sliced

2 teaspoons red chili flakes (optional)

4 (12 oz) cans beer

10 brat buns split, for serving


Ketchup mustard, relish, sauerkraut, and cooked onions, for serving. Preheat grill over medium-high heat. Clean and oil grate. In a large pot over medium-high heat, add brats, onion, red chili flakes (if using) and beer. Bring to a boil, reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes. Remove brats to a bowl or platter. Continue cooking onions in beer while grilling the brats (use as a topping if desired). Increase heat to medium and cook brats, turning frequently, until browned, about 5 minutes. Serve in buns and finish with Bellisari’s Saigon Street Sauce and with your favorite toppings.

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