Beer brats are bratwurst that are simmered in a beer sauce and grilled. They're great at tailgate parties served with a robust mustard on crusty grilled rolls with sauerkraut. You can use the beer sauce as a topper for the brats or as a dip for the rolls, and you can try this method with any sausage.
Heat your barbecue grill.
Melt 1 tbs. butter with 1 tbs. vegetable oil in a large pot or Dutch oven on top of the stove.
Add six brats and brown on all sides.
Add one peeled and sliced onion and one bottle of beer. Use a beer with body, like a porter or stout. Cook at a low boil for 15 minutes or until the onion is soft and the brats are cooked through.
Remove the brats from the cooking liquid. Save the liquid and cooked onions.
Grill the brats until they're golden brown.
While the brats are cooking, return the cooking liquid and onions to the heat, and cook at a medium high temperature until the sauce has reduced by half.
Put the grilled brats in the reduced beer and onion liquid and keep warm over low heat or in a slow oven until ready to serve.
Spice up the cooking liquid with hot pepper flakes or hot sauce. Serve with baked beans and coleslaw. Saute sliced green and red bell peppers and add them to the sauce.