Beer-Braised Bratwurst & Onions (“Beer Brats”)

Bratwurst is a German-style fresh link sausage popular in the Upper Midwest, home to many folks of German ethnicity. A specialty of Wisconsin, “beer brats” are a traditional game-day and Oktoberfest dish of juicy bratwurst simmered in beer and onions before grilling, and piled into rolls with lots of grainy mustard and sauerkraut (or other pickled vegetables). This is my one-skillet, weeknight version – no grilling required – that comes together in just 35 minutes. Cooking the bratwurst in beer adds a delicious, slightly bitter flavor that complements the savoriness of the sausage and sweetness of the caramelized onions.

What You’ll Need To Make Beer-Braised Bratwurst & Onions

I use Johnsonville Original Brats for this recipe; avoid brats already flavored with beer, as the finished dish will taste too bitter, and be sure your bratwurst is fresh (not already cooked).

For the beer, use a lager, which has a clean, crisp, not-too-bitter taste. Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy! If you’d like to avoid alcohol, opt for non-alcoholic beer or chicken broth.

Step-by-Step Instructions

In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side.

Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet.

Cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).

Place the bratwurst back in the pan on top of the onions.

Add the beer, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 10 minutes.

Remove the cover, increase the heat to medium, and continue cooking.

Cook until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more.

Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.

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