Classic German Beer Braised Brats
Add Preferred SourceBrats, beer, and onions; three simple ingredients that bring big flavor to the table. This easy Beer Braised Brats with Onions recipe is perfect for Oktoberfest parties, backyard get-togethers, or game day tailgating, and it comes together without a lot of fuss. Prep and pop it into the oven; it’s just that simple, and boy is it good!
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In this easy Classic German Beer Braised Brats recipe, the brats simmer low and slow in beer, mustard, and sweet caramelized onions until they’re tender, juicy, and packed with flavor.
I love braising sausage. They turn out so moist and tender and juicy, it’s almost unbelievable! The gentler cooking really works well with brats, and they brown up a bit in the oven, too.
Serve these beer braised bratwurst sausages straight from the pot for a casual crowd-pleaser or dress them up with pretzels, sauerkraut, and cold beer for a festive spread. Whether you’re feeding a hungry group of friends or making a cozy weeknight dinner, this recipe always delivers.
Ingredients
- Bratwurst sausages – You’ll need about 1 pound of sausages. You can use any kind of good-quality bratwurst, just ensure they’re not precooked.
- Yellow onions – Regular cooking onions are fine.
- Garlic cloves – Don’t be shy with the garlic, and don’t use jarlic; it has no flavor.
- Olive oil – The oil and the butter will help your onions cook down.
- Unsalted butter – You can also use salted butter, just adjust the seasoning at the end.
- Beer – I like using a good pilsner for this recipe, but a darker, stronger beer is also fine.
- Chicken broth – Use low or no sodium added broth to control the salt.
- German mustard – I like using a whole grain mustard, but any German mustard will do.
- Salt and black pepper
- Fresh parsley – Optional for garnish.
How To Make Beer Braised Brats with Caramelized Onions
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat. I reach for my enameled cast iron Dutch oven every time for this recipe because it distributes heat evenly and holds onto it beautifully. Plus, it goes straight from the stove to the oven, which saves me from washing extra pans.
Add the sliced onions to the pot and cook for 20–25 minutes, stirring occasionally, until they turn a deep golden color and smell irresistibly sweet. I like to use a flat-edged wooden spoon here; it’s gentle on the enamel and perfect for scraping up the caramelized bits that stick to the bottom (that’s where so much flavor lives).
Stir in the minced garlic and cook for about 2 minutes, just until fragrant. A small silicone spatula is my favorite for mixing in garlic because it can get into the corners of the pan so nothing burns, and it’s heat-safe.
Nestle the bratwursts right into the bed of onions so they’re partially submerged. This ensures every bit of sausage gets bathed in that oniony, buttery goodness. Pour in the beer and chicken broth, then stir in the German mustard. When I measure the beer, I like to use a liquid measuring cup with a spout. It makes pouring into the pot so much easier without splashing. For the mustard, I grab a whisk to quickly blend it into the liquid without leaving clumps.
Season lightly with salt and pepper, keeping in mind the broth and mustard already bring some seasoning to the party. I prefer freshly cracked black pepper from my adjustable pepper mill. It gives me just the right coarseness for a rustic dish like this.
Bring the mixture to a gentle simmer on the stovetop, then transfer the entire Dutch oven to your preheated oven. That’s the beauty of using an oven-safe pot; no need to transfer hot liquids or sausages to another dish. Bake uncovered for 25-30 minutes, until the brats are fully cooked and have soaked up all that beer and onion flavor. About halfway through, I like to peek inside and give the onions a little stir with my wooden spoon.
Transfer the cooked brats to a serving platter and tent with foil to keep warm. Simmer the rest of the liquid on the stovetop, uncovered, to reduce. You can dip the buns into the oniony liquid, or reduce until the liquid is jammy and spoon that on top of the brats. It’s up to you.
Transfer everything to a shallow serving platter so people can help themselves. A sprinkle of fresh parsley adds color, but honestly, the smell alone will bring everyone running.
Chef Jenn’s Tips
- Choose a beer you enjoy drinking; the flavor really shines through.
- If you like a bit of spice, add a pinch of crushed red pepper flakes when cooking the onions.
- For extra richness, brown the brats for 2–3 minutes per side before braising.
- Leftover beer braised brats make fantastic sandwiches the next day.
Recommended
Make It A Meal
Beer Braised Brats love classic sides. Serve them with warm pretzels and spicy mustard for a true Bavarian feel, or go the backyard BBQ route with German potato salad, coleslaw, and grilled corn. A crisp green salad balances the richness, and a frosty mug of the same beer you cooked with ties everything together.
Storage
Leftover brats can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth to keep them moist. You can also freeze them; cool completely, then transfer to a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge before reheating.
Classic German Beer Braised Brats
Ingredients
- 6 bratwurst sausages
- 2 large yellow onions thinly sliced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 12 ounces pilsner beer or another german beer
- 1 cup chicken broth low or no sodium added
- 1 tablespoon German mustard
- salt
- black pepper
- fresh parsley optional for garnish
Instructions
- Preheat the oven to 350°F so it’s ready to go when you finish prepping the brats.
- Heat the olive oil and butter in a large oven-safe skillet or Dutch oven over medium heat and preheat the oven to 375-F.
- Add the sliced onions and cook for 20–25 minutes, stirring occasionally, until they’re deeply golden and sweet. Stir in the minced garlic and cook for 2 minutes more, just until fragrant.
- Mix the beer, chicken broth, and mustard into the onion mixture and bring back to a simmer to heat through. Season lightly with salt and pepper.
- Nestle the bratwursts among the onions so they’re partially submerged in the mixture. This ensures every bite of sausage soaks up that incredible flavor.
- Bake uncovered for 25-30 minutes, until the brats are fully cooked and infused with beer and onion goodness. Transfer the sausage to a platter and tent with foil to keep warm.
- Simmer the remaining liquid uncovered on the stovetop to reduce. You can leave it saucy for dipping, or reduce until it is jammy and then spoon on top of the brats. It’s up to you.
- Serve hot, spooning plenty of those caramelized onions over the top. Garnish with parsley if you want to add a pop of color.
Notes
Chef Jenn’s Tips
- Choose a beer you enjoy drinking; the flavor really shines through.
- If you like a bit of spice, add a pinch of crushed red pepper flakes when cooking the onions.
- For extra richness, brown the brats for 2–3 minutes per side before braising.
- Leftover beer braised brats make fantastic sandwiches the next day.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
