Chicago Beer and Bratwurst Recipe

Bratwurst and beer — a legendary combination, especially during hot summer days when you are out grilling and entertaining friends.

Although most people want German sausage and beer recipes, I took a detour and shopped local for my supplies.

It would have been easy to do a Wisconsin beer bratwurst recipe, which produces tender, juicy delicious sausages.

But I wanted beer and brats from the Windy City, so I have a Chicago style beer and brat recipe to share.

Local meats, booze

Local butcher: A local butcher shop can hook you up with some awesome sausages, and it’s worth checking out a shop rather than buying commercial sausages, I think.

Good booze: I used Goose Island’s 312 Urban Wheat Ale for marinating because it has a good flavor and doesn’t break the bank. It’s also available outside of Chicago. Note: Don’t use cheap, light beers. Also, pilsners and ales work best.

Serving size: 5
Preparation time: 5 minutes
Marinating time: 4-12 hours
Cooking time: Under 15 minutes


  • 5 brats
  • 5 steak rolls
  • 3 bottles of Goose Island’s 312 Urban Wheat Ale
  • 1 large onion
  • 2 tablespoons of pepper
  • 2 tablespoons of thyme
  • 1 package of sauerkraut
  • 1 green pepper
  • Pat of butter

Good marinated beer brats recipe

Slice an onion and line the bottom of a stockpot with it. Add brats, pepper, and thyme.

Pour 3 bottles of ale over the mixture. The alcohol should cover the onions and meat. Put the mixture in the fridge to marinate. I leave it in there overnight but shorter times, such as 4 hours, work well, too.


There’s a couple different ways to cook these. Some people love to simmer them in a Crockpot or stove. Others, like me, use the grill.

My theory: The brats have absorbed the flavor of the ale, so I grill mine and don’t worry about boiling them in beer.

After marinating, I remove the onions and the brats.

The onions go in a skillet with the sauerkraut and get sautéed.

The brats go on the grill and are cooked until the internal temperature reaches 160 degrees F.

Spread a little butter on the rolls and toast them on the grill.


Once everything is done, line the sauerkraut, onions, and green pepper slices on the bottom of the bun, with a little stone ground mustard.

If you like a little spice, add chopped hot peppers.

Meat goes on top.

Enjoy this Chicago beer and bratwurst recipe!

Posted in Recipes