Bratwurst is browned in an oiled skillet and then simmered with onions in beer. This bratwurst in beer recipe bypasses the usually grilled finish, as it was already browned before simmering. Perfect for those colder days when you just don’t feel like going outside.
Bratwurst pairs really well with my too cheesy macaroni and cheese.
Yes, it’s another recipe that can be served on a bun or some carb loaded wheat based product.
We skip the mac and cheese if there is a bun……. In case no one has noticed, we eat a lot of “sandwich type” foods in this house. Life is time-consuming. Sandwiches are quick.
My blogging partner (and son) makes his own bratwurst.
Me? I buy a famous brand at the store and go from there.
I am all about quick! Perhaps one day, I will try to make my own bratwurst from scratch too.
Hahahaha! Who am I kidding? I’m a Johnsonville kind of girl.
I use any brand American pale lager from the store for this recipe, but I bet my blogging friends over at Southern Fried Fermenters would have a better beer suggestion for this method of cooking.
I bet they would even have a great idea of what style of beer to pair with this dish. I only cook with beer, I do not drink it, craft it, or know much about it, so I leave this in their hands.
They are home brewers that win awards and even judge some competitions.
Bratwurst in Beer is a quick and easy recipe.
Beginner cooks should have minimal trouble with this one.
Rather than simmering or marinating brats in beer and then finishing on the grill or frying them off, we do it kind of backward here.
We do it this way because instead of wasting all of that beer, I will use it to de-glaze the skillet and then use all that delicious liquid for cooking down the onions. It retains so much more flavor this way.
Serve the onions with the brats.
- 1 tablespoon light tasting Olive Oil
- 5 Bratwurst links (I prefer plain bratwurst or cheddar brats)
- Salt to taste
- Pepper to taste
- 2 large onions, peeled and cut into medium sized wedges
- 1 bottle beer, craft or domestic
- In a large skillet or electric skillet, heat olive oil over medium-high heat until hot. Carefully lay bratwurst in skillet, it may spatter. Sprinkle with salt and pepper. Cook until dark brown, but not burnt. Flip the bratwurst, cover with onion wedges, do not stir yet, cover with a lid and let cook until the other side is also dark brown.
- Uncover, move the brat around so that some of the onions are touching the bottom of the skillet. Pour beer over the brats and onions. Set lid back on the pan slightly offset to allow some of the steam to escape.
- As the onions begin to soften, move the bratwurst on top of the onions and replace the lid, offset. Reduce heat to low and simmer until the onions have become caramel colored and the beer is mostly evaporated.
- Serve the bratwurst on a bun topped with the onions, or serve them with a fork and knife.
- This recipe can be doubled or tripled with a large enough skillet.
If doubling, only use as much beer as required to cover 3/4 of the brats, otherwise you will be simmering for so long the brats will dry out.
Serving Size:1 Bratwurst
Amount Per Serving:Calories: 362 Total Fat: 27.7g Saturated Fat: 8.9g Cholesterol: 63mg Carbohydrates: 10.6g Fiber: 1.3g Sugar: 2.5g Protein: 12.7g
Some side dish recipes to try with this dish:
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