Air Fryer Beer Brats - Brats boiled in beer and onions and then air fried to perfection!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
This post may include affiliate links. Please see my disclosure.
The temperatures are dropping and the leaves are starting to change color. Fall is certainly making its entrance. With the arrival of fall, comes football, of course. The first few games of the season have been "nail biters" for sure. Our Green Bay Packers sure know how to keep their fans on the edge of their seats!
Today, we're making Air Fryer Beer Brats. Brats here in Wisconsin are a traditional game day food. Paired with a beer and some cheese curds, you have one of the greatest meals of all time.
One of my favorite ways to prepare brats has always been outside on the grill, that is, until I tried making them in the air fryer. The air fryer cooks brats to perfection, with a golden brown casing and juicy center.
Preparing the Brats
I ALWAYS boil brats in beer and onions when I prepare them. Why? Because they're 10x better and, well, it's just the Wisconsin way. After boiling the brats in the beer, I transferred them to the air fryer and let them cook for about 12 minutes, flipping them halfway through cook time.
When the brats are ready, they look like they just came off the grill! Well, okay, there aren't any grill marks, but they're a beautiful golden brown.
There's no hot grill to babysit or clean up.
These brats are ready for showtime. Run and get those buns!
I layer on fried onions, sauerkraut, red onions, ketchup and a little parsley to give the brats a pop of color.
So, so good. Are you ready to taste one of these air fryer beer brats?
Go ahead. Pick it up and take a big ole' bite.
It's completely okay to have seconds.
Hungry for more Wisconsin deliciousness?
Sausage, Potato & Sauerkraut Skillet
Air Fryer Beer Brats
Ingredients
- 5 brats (I used Johnsonville brand)
- 1 large yellow onion (sliced or diced)
- 1 cup beer
- Buns
- Red onions (diced, for garnish)
- Sauerkraut (for garnish)
- Ketchup (for garnish)
- Fresh parsley (for garnish)
Instructions
- Preheat air fryer to 370º Fahrenheit.
- In a large skillet over medium-high heat bring brats and onion to a boil in the beer.
- Reduce heat, and simmer until brats are cooked through, about 10 to 12 minutes.
- Transfer brats to air fryer (leaving onions to simmer) and cook for 12 to 14 minutes, flipping halfway through.
- Place brats in buns and garnish with cooked onions, sauerkraut and ketchup.
Notes
- Beer Selection: Choose a beer with flavors that complement the brats. While any beer can work, traditional options like lagers or Pilsners are popular choices for beer brats. Their mild, slightly sweet flavor profiles enhance the taste of the brats without overpowering them. Feel free to experiment with different beer styles to find your favorite pairing.
- Pre-cooking in Beer: Pre-cooking the brats in beer and onions before air-frying infuses them with flavor and helps ensure they are fully cooked. Allow the brats to simmer in the beer and onions until they are plump and cooked through. This step not only adds depth of flavor but also helps tenderize the brats, resulting in a juicy and flavorful sausage.
- Air Fryer Temperature and Timing: Preheat the air fryer to ensure even cooking and crispy exteriors on the brats. Cooking the brats at 370º Fahrenheit for 12 to 14 minutes, flipping halfway through, helps achieve a nicely browned and evenly cooked texture. Adjust the cooking time slightly based on the size and thickness of the brats, ensuring they are heated through and have a deliciously crispy exterior.
Dr.Dan
No one in their right mind uses ketchup on a bratwurst.dd
Sara
Only those of us lucky enough to live in Wisconsin or visit Lambeau Field.;)
Anonymous
I'm with Dan on this. I'd never put ketchup on brats, and not wild about the white bread bun either. I'd prefer fresh brats from Louie's Finer Meats in Cumberland but I realize that most of those reading your recipe aren't lucky enough to have access to fresh brats. For them, Johnsonville will do nicely. But please, ketchup is for burgers, mustard is for brats, and Silver Spring Jalapeño Mustard for only the hard core.
Bryan
Completely agree regarding mustard and bun. Also, better to do there beer bath after cooking and for as many hours as possible in a crock pot with onions and butter. 8+ hours is best. Leave off all the unnecessary extra onions and parsley.