ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Beer-cooked Sausages

Thayer Allyson Gowdy
Total time 40 mins
Yield Makes 12 servings
James Bullard simmers his sausages in beer first, which makes for quick grilling and helps feed guests fast. We love these smeared with coarse-grain mustard on crusty rolls. The onions take on a lot of the ale's flavor, including its slight bitterness. Leave them off your sausage if you're sensitive to bitter flavors.


  • 6 bottles (12 oz. each) medium- to heavy-bodied ale (9 cups)
  • 12 bratwurst
  • 1 large onion, halved lengthwise and sliced crosswise

Nutrition Information

  • calories 350
  • caloriesfromfat 75 %
  • protein 16 g
  • fat 29 g
  • satfat 11 g
  • carbohydrate 4.3 g
  • fiber 0.3 g
  • sodium 633 mg
  • cholesterol 68 mg

How to Make It

  1. Bring beer to a boil in a large, wide pot. Add sausages and onions and simmer 15 minutes. Cover, remove from heat, and let sit until ready to grill.

  2. Heat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above the cooking grate only 4 to 5 seconds). Using tongs or a slotted spoon, transfer sausages to the grill. Cook sausages, turning once, until browned on both sides, about 8 minutes. Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.

  3. Note: Nutritional analysis is per serving.

Cook's Notes

You can add up to 8 more sausages without increasing the amount of beer or onion.