Beer Brats with Cheddar Beer Sauce

Brats with beer cheese sauce
Salt and Pepper Brats with beer cheese sauce and grilled onions.

Whether you’re watching the game or enjoying a backyard cookout with friends, these brats are going to disappear fast. No need to use fancy beer for these—regular ‘ole lager works great.

  • Serves 5
  • Active time: 15 minutes
  • Total time: 25 minutes


  • 1 package MOINK salt and pepper brats
  • 2 (12-oz.) cans lager beer
  • 1 Tbsp. salted butter, plus more for the buns
  • 1 Tbsp. all-purpose flour
  • 2 Tbsp. milk
  • ⅓ cup beer
  • ½ tsp. ground mustard
  • ¼ tsp. garlic powder
  • ¾ cup shredded sharp Cheddar cheese
  • Salt and freshly ground pepper
  • 1 sweet onion, thinly sliced
  • 5 pretzel buns, split

Cooking instructions

  1. Pierce the brats with a knife or fork in several places. Combine the beer and brats in a large saucepan. Bring to a boil. Simmer the brats for 10 minutes. Remove the brats from the beer and set aside.
  2. Pour ⅓ cup simmered beer into a liquid measuring cup and discard the rest. Melt 1 tablespoon of the in the saucepan. Add the flour and cook 1 minute, until the mixture is foamy and begins to smell nutty. Whisk in the reserved beer, milk, ground mustard, and garlic powder. Bring to a simmer and cook 3 to 5 minutes, or until thickened. Stir in the cheese and season with salt and pepper to taste.
  3. Preheat a grill to medium-high heat. Grill the brats 5 to 10 minutes, turning occasionally, until browned and cooked through. Grill the onion 5 minutes or until tender. Brush the pretzel buns with softened butter and grill 1 minute or until toasted.
  4. Place the grilled brats and onion into each bun and top with cheese sauce before serving.


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