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Beer and Cheese Sauced Brats

If you love Milwaukee, chances are good that you love beer, cheese and sausage. This game-ready recipe is a celebration of all three. Frankly, we’d eat anything smothered in our roux-based cheese sauce, especially brats cooked in beer and grilled over a flame.

Beer and Cheese Sauced Brats

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  • Yields: 6 Servings
  • Cook time: 45 minutes
  • Prep time: 25 minutes


  • 1 tablespoon butter
  • 2 tablespoons flour
  • ¾ cup half and half, warmed
  • 1 tablespoon spicy brown mustard
  • 12 ounces (1½ cups) room temperature beer*, divided
  • 8 ounces grated sharp cheddar cheese
  • 2 teaspoons cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • cayenne pepper or hot sauce, to taste
  • 6 bratwurst sausages
  • 1 cup beer
  • 2 onions, sliced 1/2-inch thick
  • vegetable oil, as needed
  • 6 hero or hard rolls, each about 6 inches long, split


  1. Build a two-zone fire using Kingsford® Original Charcoal for indirect grilling by situating heated coals on only one side of the grill, leaving the other side empty. Preheat to 350°F.
  2. In a medium saucepan, melt the butter over the void side of the grill. Whisk in the flour and cook for 1 minute. Add in the half and half and cook until thickened a bit, whisking constantly, 1 to 2 minutes.
  3. Once hot and thickened, add the mustard and slowly whisk in 4 ounces (1/2 cup) beer. Continue to cook until very hot.
  4. Lower the heat and toss the cheese in a bowl with the cornstarch. Slowly add the cornstarch/cheese to the sauce, whisking well to incorporate after each addition, until melted.
  5. Remove from heat, season with salt, pepper and a pinch of cayenne or hot sauce to taste and set the sauce aside.
  6. Place the remaining beer and the brats in an oven-proof pan and place the pan on the grill. Boil brats in the beer for 10 to 15 minutes, or until the brats turn white. Use a pair of long-handled tongs to move and rotate your brats, being careful not to pierce or break the skin.
  7. Meanwhile brush the onion slices with oil and grill them, turning a few times until they’re softened and charred.
  8. Move the pan over to the cool side and remove the sausages, placing them directly over the coals. Rotate brats to avoid burning. You want even grill marks on all sides, 10 to 12 minutes. For your safety, please reference the USDA safe cooking temperatures.
  9. Prepare the rolls by brushing cut sides with oil and grill (cut sides down) until the bread is lightly toasted.
  10. Cut the rested sausages diagonally into 3/4-inch thick slices and divide among the toasted rolls. Top with the grilled onions and pour the beer-cheese sauce over. Serve, with additional beer-cheese sauce on the side.

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For safe meat preparation, reference the USDA website.

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