Oktoberfest brats platter full style 1 featured

Wisconsin-Style Oktoberfest Brats


  • 1 package brats (Oktoberfest if you can find them), 5-6 in a package
  • Buns (regular or pretzel)
  • 2 large sweet yellow onions, thinly sliced
  • 3 tablespoons butter
  • ½ teaspoon salt
  • 16 ounces beer, divided (a German Pilsner or Amber)
  • 1 tablespoon sugar
  • ¼ teaspoon fresh thyme
  • 1 tablespoon butter
  • 1-2 apples, cored and thinly sliced
  • 15 ounces sauerkraut, drained and warmed
  • Cheese curds
  • Cheese spread (cold-press cheese)
  • Kosher Dill Pickles
Mustard Remoulade
  • ½ cup mayonnaise
  • 2 tablespoons stone-ground mustard
  • 1 tablespoon dill pickle relish


To Cook the Brats:

Combine 12 ounces of beer and the brats in a 3 QT saucepan. Fill the pan with water until the brats are fully covered. Bring the water to a boil over medium-high heat. Reduce the heat and simmer until the brats are cooked through, about 10 minutes.

Drain the brats from the liquid. Heat an outdoor grill or indoor grill pan over medium heat. Place the brats on the grill, turning about every 3 minutes until the brats are browned all over, about 15 minutes total.

To Make the Beer-Braised Onions:

Melt the 3 tablespoons of butter in a large 12” skillet over medium heat. Add the onions, salt and sugar. Lower the heat to medium-low and cook, stirring occasionally until the onions are starting to brown, about 15 minutes. Adjust the heat to medium-high and pour in the remaining 4 ounces of beer, deglazing the pan. Cook until the liquid is evaporated. Set it aside.

For the Mustard Remoulade:

Combine the mayonnaise, mustard and relish in a small bowl. Refrigerate the mixture until ready to use.

For the Apples:

Melt 1 tablespoon of butter in a 10” skillet over medium heat. Add the apple slices, thyme leaves and a pinch of salt and sauté until the apples are slightly soft, about 5 minutes.

To Assemble the Brats:

If using the cheese spread, spread a layer of cheese on the bun. Top with a brat, grilled onions and other desired toppings i.e. apples, cheese curds, sauerkraut, pickles and remoulade to make your own unique combination.


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