These beer brats are easy to make and delicious. Fresh bratwurst are browned and simmered in beer. The sausages are served on buns and topped with sliced onions that were cooked in the same skillet; so they’re golden and super flavorful.
This beer brats recipe is perfect for your next game-day or Oktoberfest party. If you’re looking for more great German-inspired recipes try this pork schnitzel and this warm potato salad.
Beer brats ingredients
- 1 tablespoon Oil – use a neutral oil with a high smoke point, we used canola oil
- 6 Fresh Bratwurst Links (about 1½ pound)
- 12 ounces Light Beer
- 2 Medium Onions, sliced thin
- 6 Buns, for serving
- Mustard, for serving optional
How to make beer brats
- Heat the oil in a large, deep, non-stick skillet (that has a tight fitting lid) over medium heat. When the oil is hot, but not smoking, add the bratwurst. Cook the sausages, turning to brown on all sides, about 5 minutes.
- Carefully, add the beer and bring to a simmer. When the beer starts simmering, cover the skillet and lower the heat to medium-low. Simmer the brats in the beer for 20 minutes. Cook’s notes: Keep the liquid at a simmer. If it’s not, raise the heat a bit. If it’s boiling too vigorously, lower the heat a bit.
- Uncover the skillet and raise the heat to medium-high. Allow the excess liquid to cook out. Turn the sausages occasionally to keep them from burning. This should take about 7-10 minutes.
- Take the skillet off the heat, set the beer brats on a plate or pan and keep warm. Cover the plate loosely with a piece of tin foil, and/or place the plate in the microwave or oven to keep away from drafts.
- Drain most of the excess oil in the skillet; leave about 1 or 2 tablespoons. Don’t wash the skillet though; we want those flavorful sausage drippings to cook the onions.
Cook the onions
Place the skillet back over medium heat and add the onions. Cook until they are softened and turn a nice golden color, about 5 minutes. Stir the onions occasionally to keep them from browning in spots. The more you cook the onions, the sweeter they will get. So if you like your onions sweet and caramelized, cook them a little longer. Just remember to give them a stir occasionally.
Serve the beer brats on the buns and top with a generous serving of onions, maybe a little mustard. Or set them up buffet-style and let everyone build their own.
Beer Brats
Ingredients
- 1 tablespoon Canola
- 6 Fresh Bratwurst Links about 1½ lb.
- 12 ounce Light Beer
- 2 Medium Onions sliced thin
- 6 Buns for serving
- Mustard for serving optional
Instructions
- Heat the oil in a large, deep, non-stick skillet (that has a tight fitting lid) over medium heat.
- When the oil is hot, but not smoking, add the bratwurst. Cook the sausages 5 minutes turning to brown on all sides.
- Carefully, add the beer and bring to a simmer.
- Cover the skillet and lower the heat to medium-low. Cook for 20 minutes.
- Uncover the skillet and raise the heat to medium-high. Allow the excess liquid to cook out, about 7-10 minutes. Turn the sausages occasionally to keep them from burning.
- Take the skillet off the heat, set the beer brats on a plate or pan and keep warm.
- Drain most of the excess oil in the skillet; leave about 1 or 2 tablespoons. Don’t wash the skillet.
- Place the skillet back over medium heat and add the onions. Cook until they are softened and turn a nice golden color, about 5 minutes, stirring occasionally.
- Serve the beer brats on the buns and top with a generous serving of onions, and mustard, if desired.
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