How to Cook Bratwurst (Beer Brats with Onions Recipe)
The stovetop method for cooking juicy beer brats simmered in lager with sweet golden onions, then browned for the best snap.
Servings 5 brats
Equipment
- Heavy cast-iron skillet, stainless steel skillet, or Dutch oven with a lid for stovetop method
- 9x13 sheet pan or heavy cast-iron skillet for the oven method
- foil pan for the grill method
- instant-read thermometer
Ingredients
- 5 uncooked bratwurst links
- 1 tablespoon butter or oil
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 12 ounces lager (I use Samuel Adams Winter Ale) or chicken broth, vegetable broth, apple cider apple juice, a non-alcoholic beer, or even plain water
- 1/2 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Cook the onions. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onions and cook 6 to 8 minutes, stirring occasionally, until softened and lightly golden.
- Add the liquids and seasonings. Stir in the garlic and cook 30 seconds until fragrant. Add the lager (or broth), vinegar, Worcestershire, salt, and pepper. Stir to combine.
- Simmer the brats. Nestle the brats into the liquid. Bring to a gentle simmer, then reduce to medium-low, cover, and cook 12 to 15 minutes, turning once or twice, until they reach 160°F in the center.
- Reduce the onions. Move the brats to a plate. Increase the heat to medium and simmer the onions uncovered 3 to 5 minutes, until soft and saucy. Don’t reduce too far or the beer flavor turns strong.
- Brown the brats. Push the onions aside, return the brats, and brown 2 to 3 minutes per side until golden. If the pan is too wet, either sear them in a separate hot skillet with a little oil or remove some of the liquid from the original pan first.
- Serve. Top the brats with the beer onions and serve as is, or on buns with mustard, sauerkraut, or pickles.
Notes
- Oven: Bake at 400°F for 25 to 30 minutes (turning once) to 160°F, then broil 2 to 3 minutes for color.
- Grill: Cook over medium-low with the lid down 15 to 20 minutes to 160°F, then char over high heat 1 to 2 minutes per side.
- No beer? Swap in chicken or vegetable broth, apple cider, non-alcoholic beer, or water. Add extra onion and garlic for flavor.
- Keep the simmer gentle (tiny bubbles, not a boil) and don’t poke the casings, or you’ll lose the juices.
- Brown at the end for juicy centers and crisp, golden edges.
Nutrition (estimate, per bratwurst with onions): about 320 calories, 26g fat, 8g carbs, 14g protein. Values vary by brand of sausage.
