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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

These beer brats are easy to make and delicious. Fresh bratwurst are browned and simmered in beer.
Course Main Course
Cuisine German
Keyword bratwurst, Oktoberfest
Cook Time 40 minutes
Total Time 40 minutes
Servings 6
Calories 445kcal


  • 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


  • 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.


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