Beer & Butter Boiled Brats

This is a Wisconsin way—brats simmered in beer and butter until they’re plump, juicy, and ready for a crowd. Start by placing your brats in a pot, then cover them with water and add at least one can of beer. Toss in about a quarter stick (or more) of butter and bring everything to a gentle simmer. Let the brats bubble away until they reach 145°F inside. The beer and butter bath infuses them with rich flavor and keeps them perfectly tender.

Once they’re cooked through, you can serve them straight from the pot—soft, juicy, and full of flavor. But if you like a little char, finish them off on the grill for just a few minutes per side. That caramelized snap on the outside is worth it – especially since HB Slakter’s brats use natural casings.

To make this version your own, here are a few easy add-ins and enhancements:

• Slice in a few onions to simmer along with the brats.

• Add garlic cloves or a bay leaf for a subtle flavor boost.

• Swap the beer style—lagers keep it light, while darker beers add a malty depth.

• Serve with kraut, mustard, or whatever your family tradition calls for.

Beer and butter brats are all about comfort, tradition, and keeping it simple. A pot on the stove, a few good ingredients, and you’ve got a meal that makes everyone happy.