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

Ingredients

  • 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.

Cooking

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.

Display

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