Recipes · Cooking tips · Techniques

Beer Brats

Beer Brats

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 Oktoberfest recipes try this pork schnitzel and this warm potato salad. Enjoy!

 

Ingredients

1 tbsp. Canola

6 Fresh Bratwurst Links (about 1½ lb.)

12 oz. 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, 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. Enjoy!

 

Beer brats, sausages arranged on a white platter with two of the brats served on buns with a small ramekin of mustard and a ramekin of cooked, sliced onions on the side

 

Beer brats, sausages arranged on a white platter with two of the brats served on buns with a small ramekin of mustard and a ramekin of cooked, sliced onions on the side
Print Recipe
0 from 0 votes

Beer Brats

These beer brats are easy to make and delicious. Fresh bratwurst are browned and simmered in beer.
Cook Time40 mins
Total Time40 mins
Course: Main Course
Cuisine: German
Keyword: bratwurst, Oktoberfest
Servings: 6
Calories: 445kcal

Ingredients

  • 1 tbsp. Canola
  • 6 Fresh Bratwurst Links about 1½ lb.
  • 12 oz. 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.

Nutrition

Calories: 445kcal | Carbohydrates: 38g | Protein: 14g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 48mg | Sodium: 854mg | Potassium: 295mg | Fiber: 1g | Sugar: 5g | Vitamin C: 2.7mg | Calcium: 36mg | Iron: 11.1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Baked Beef Empanadas

Baked Beef Empanadas

These beef empanadas are baked not fried and feature an easy-to-make ground beef filing. In this recipe we use premade empanada disks so they come together really quick. And with step by step instructions, you’ll be an expert in no-time. Empanadas make great appetizers, and they’re perfect for breakfast, brunch or as a mid-day snack.

Lemon Pepper Pasta

Lemon Pepper Pasta

In this lemon pepper pasta recipe, linguine noodles are tossed with a light, lemony, black pepper sauce. The pasta is simply garnished with lemon zest and chopped parsley for an easy, delicious dinner.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.