I've been making brats like this for over 20 years!!! Doesn't get any better than this!!!
Mmmmmmm, these were so good. We made these for Fathers Day and we loved them. The beer and butter simmering with the brats was a heavenly smell. I served them with sauerkraut and all the condiments. Thank you for much for sharing with us.
I have never cooked bratwurst so I looked it up on this site and this was the first recipe that popped up. I used Coors Light only because I have it available when a friend who loves it comes over. I personally don't like beer but I know it is tasty when used to cook things. I severd them on potato hotdog buns which is probably a no no, but we enjoyed it. The onions in the beer and butter werE amazing too. Thanks for posting!
I was a little skeptical of this as my whole house smelled like beer as the bratwurst cooked, but it was delicious. It didn't have the slightest beer taste and was even a little sweet. We loved it. Of course, my house still smells like beer and it is the next morning, so this may be something to cook outside on a burner on the grill! : )
First time I cooked in beer. Awesome recipe! This is the one I will always use. Thanks!!
WOW! Chef Cathy this recipe is awesome! DH simply LOVED it. I used turkey brats and seasoned the sauce with red pepper flakes, garlic and a little Mexican chili powder for spice. We had and unexpected guest just as we were ready to eat so of course we invited her to stay. She inhaled two and I think she would have gone back for more if I had them. This was so easy to pull together for an easy weekend dinner. We will have again and again and again!
This was awesome! I'm a big fan of brats anyway, usually just BBQ'd. This is a great way to do them inside. It also eliminates those little gristly pockets in them. I used Miller High Life, about 2/3rds of a 32oz can. I also used a whole onion, and added about 6 whole peppercorns and a dash of Chohula seasoning. YUM!
Samuel Adams is a great beer, but it is not for this recipe. When I used it, the hoppy bitter taste of the Samuel Adams was very concentrated. A beer like Miller or Corona would have been much better, since they are smoother. Still the recipe is delicious. I don't think you need to use only 1/4 onion here they really cook down too - I used a whole onion.
The BEST beer brats ever, Chef Cathy. I served with steamed, peppered yellow squash with some of the beer-syrup liquid as a sort of garnish/sauce, and some crusty bread. (I didn't have buns!) A great, easy, economical summer meal. Thanks!
Loved it. Nice change of pace, I always either pan-fry or cook on the grill. Makes a wonderful gravy too...