Smoked Bratwurst with Beer-Braised Onions

Indulge in the rich and smoky allure of our Smoked Bratwurst with Beer-Braised Onions recipe. With every juicy bite of perfectly smoked bratwurst, you'll savor the harmonious blend of wood-infused flavors. Topped with tender onions caramelized in butter and beer, this dish elevates a classic favorite to a whole new level of culinary delight.


Smoked Bratwurst with Beer-Braised Onions


For the bratwurst:

  • 6 bratwurst sausages
  • 1 tablespoon olive oil

For the beer-braised onions:

  • 2 large onions, thinly sliced
  • 2 tablespoons butter
  • 1 teaspoon brown sugar
  • 1 teaspoon thyme leaves
  • Salt and pepper to taste
  • 1 cup beer (choose a lager or ale with good flavor)


Preparing the Bratwurst:

  1. Preheat your smoker to 225°F (110°C) using your preferred wood chips for smoke flavor. Common choices are hickory, apple, or cherry.

  2. While the smoker is heating up, lightly brush the bratwurst sausages with olive oil. This will help prevent sticking and promote a nice brown color during smoking.

  3. Once the smoker is ready, place the bratwurst sausages on the grate. Smoke the sausages for about 1.5 to 2 hours or until they reach an internal temperature of 160°F (71°C).

  4. Monitor the temperature of the smoker and the internal temperature of the bratwurst using a meat thermometer. This will ensure that they are cooked thoroughly but not overcooked.

Preparing the Beer-Braised Onions:

  1. While the bratwurst is smoking, prepare the beer-braised onions. In a large skillet or pan, melt the butter over medium heat.

  2. Add the sliced onions to the pan and sauté them until they start to soften and turn golden brown, about 10-15 minutes.

  3. Sprinkle the brown sugar over the onions and continue to cook for another 5 minutes, stirring occasionally.

  4. Pour in the beer and add the thyme leaves. Stir everything together and let the mixture simmer over low heat for about 20-30 minutes, or until the onions are tender and the liquid has reduced to a thick and flavorful sauce.

  5. Season the beer-braised onions with salt and pepper to taste. Keep warm until the bratwurst is ready.

Assembling the Dish:

  1. Once the bratwurst sausages have reached the desired level of smokiness and an internal temperature of 160°F (71°C), remove them from the smoker.

  2. Serve the smoked bratwurst on buns or rolls of your choice. Top each bratwurst with a generous spoonful of the beer-braised onions.

  3. You can also serve the bratwurst with traditional condiments like mustard, ketchup, sauerkraut, or pickles, depending on your preferences.

Enjoy your delicious smoked bratwurst with beer-braised onions! This recipe combines the smoky flavors of the sausage with the savory sweetness of the onions for a satisfying and flavorful meal.


  • Ed Begley

    Well I’m doing brats tonight, going to give this a whirl. Thank you

  • Rick Naughtin

    I’m going to give this a try. Thanks for sharing!

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.