Can I use non-alcoholic beer in this recipe?

Absolutely! Non-alcoholic beer works wonderfully and gives you all the same great flavor without the alcohol. It's a perfect option for those who don't consume alcohol or when cooking for the whole family.

What's the best type of bratwurst to use?

Fresh, uncooked bratwurst work best in this recipe as they absorb the beer flavors while cooking. You can use traditional pork bratwurst or try chicken or turkey varieties for a lighter option. Avoid pre-cooked bratwurst as they won't absorb flavors as effectively.

Can I make this in a slow cooker?

Yes! Brown the bratwurst and onions as directed, then transfer everything to a slow cooker with the beer. Cook on low for 4-5 hours. The onions won't caramelize quite the same way, but the flavors will still be delicious.

How can I tell when the bratwurst are fully cooked?

The most reliable method is using a meat thermometer to ensure they reach an internal temperature of 165°F. If you don't have one, look for bratwurst that are firm to the touch and no longer pink inside when cut open.

Beer Braised Bratwurst and Onions Recipe

Description

Beer Braised Bratwurst and Onions is a hearty, flavorful dish perfect for casual gatherings, barbecues, or a comforting weeknight dinner. Juicy bratwursts are seared to golden perfection, paired with caramelized onions, and simmered in beer for a rich, savory finish. Serve them on toasted buns with a drizzle of stone-ground mustard for a satisfying treat.

Ingredients

Units Scale

For the Bratwurst and Onions

5 bratwurst
2 tablespoons vegetable oil, divided
2 large white onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon minced garlic (about 3 cloves)
12 ounces beer (any type)

For Serving

5 bratwurst buns or hot dog buns
1/4 cup stone-ground mustard

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Instructions

Brown the Bratwurst
Heat 1 tablespoon of vegetable oil in a large heavy skillet over medium-high heat. Add the bratwurst and cook until browned, about 3-4 minutes on each side. Once browned, remove the bratwurst from the skillet and set aside on a plate.
Cook the Onions
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the thinly sliced onions, season them with 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook for 7-8 minutes. Stir frequently as the onions soften and develop a gorgeous golden color.
Add the Garlic
Stir in 1 tablespoon of minced garlic and cook for an additional minute until fragrant.
Simmer in Beer
Pour in 12 ounces of beer, then carefully return the browned bratwurst to the skillet. Increase the heat to bring the beer to a gentle simmer, then lower it to medium-low. Let the mixture cook for 8-10 minutes until the onions become thick and jammy, and the bratwurst reaches an internal temperature of 165°F.
Assemble and Serve
Toast the bratwurst buns and place one bratwurst per bun. Top with a generous amount of the caramelized onion mixture and a drizzle of stone-ground mustard. Serve warm and enjoy!

Notes

Use a full-flavored beer like lager, pale ale, or a German-style beer for a richer taste.
For extra crispiness, lightly grill the bratwurst buns before serving.
The onions can be cooked to your desired level of sweetness—cooking longer will make them sweeter.
This recipe can be adapted to use chicken sausage or vegan brats for dietary preferences.

Nutrition

Serving Size: 1 serving
Calories: 450kcal
Sugar: 6g
Sodium: 920
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 16
Cholesterol: 55