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Three sausage sandwiches in buns topped with grilled onions, mayonnaise, and chopped herbs, served on a white rectangular plate.

Classic German Beer Braised Brats

Chef Jenn
Beer braised brats with caramelized onions are my go-to for an easy yet impressive meal. Slow-cooked in beer, they’re bursting with flavor and perfect for gatherings of any size.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Main Dish, Party Food
Cuisine American, Bavarian, German
Servings 6 servings
Calories 362 kcal

Equipment

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

Serving: 1servingCalories: 362kcalCarbohydrates: 7gProtein: 14gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 72mgSodium: 718mgPotassium: 315mgFiber: 1gSugar: 2gVitamin A: 184IUVitamin C: 5mgCalcium: 28mgIron: 1mg

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.

Keyword beer braised brats, bratwurst with onions, German brats, Oktoberfest recipe
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