Jen Wiehl's Note:
This is a traditional German dish which I have been cooking for almost 20 years. I found it in my mother's cookbook "Cuisines of Germany" and pretty much have it memorized now. Don't let the ingredients fool you - it all comes together well and is quite tasty. I serve it usually with a salad and turnip mashed potatoes.
My Private Note
Units: US | Metric
- 4 bratwursts
- 1 -2 tablespoon flour
- 1 -2 tablespoon butter
- 1 1/2 cups dark beer
- 3 -4 tablespoons ginger cookie crumbs (I use gingersnaps and crush them in a ziplock bag with the side of a hammer)
- 1 tablespoon grated onion
- salt and black pepper (to taste)
- 3 tablespoons concentrated beef stock (when out, I've used Maggi's)
- 1 -2 tablespoon lemon juice
- 1Poke a few holes in each bratwurst with a fork so they don't burst.
- 2Dredge the brats in flour.
- 3Melt the butter in a skillet and fry the bratwursts on both sides.
- 4Remove them from the skillet and set aside.
- 5Pour the beer into the skillet and deglaze it, making sure you scrape all the yummy crumbs sticking to the sides and bottom.
- 6Add the ginger cookie crumbs and grated onion.
- 7Cook those together for about 10 minutes.
- 8Season with salt, pepper, beef stock and lemon juice.
- 9Cook for 2 more minutes.
- 10Reduce heat, return the bratwurst to the skillet and cook them until heated through.
Browse Our Top Meat Recipes
You Might Also Like...View All Meat Recipes
Nutritional Facts for Bratwurst in Beer Sauce - Stolzer Heinrich (Proud Henry)
Serving Size: 1 (199 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 356.7
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 10.4 g
- Cholesterol 70.5 mg
- Sodium 779.9 mg
- Total Carbohydrate 7.6 g
- Dietary Fiber 0.1 g
- Sugars 0.2 g
- Protein 12.4 g
The following items or measurements are not included: