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    You are in: Home / Recipes / Great Brats, when You Can't Grill Recipe
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    Great Brats, when You Can't Grill

    Great Brats, when You Can't Grill. Photo by KateL

    1/1 Photo of Great Brats, when You Can't Grill

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Red Apple Guy's Note:

    A friend in Germany convinced me that Brats were born for the grill, however, this stove top method rocks for brats. I recently bought some butcher-stuffed brats in Chicago along with some fine beer and we had some brats that rock.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb bratwurst (uncooked is fine)
    • 8 ounces beer (good quality, not light)
    • 1 medium onion (sliced)
    • 4 hot dog buns (I used brat rolls)
    • good mustard

    Directions:

    1. 1
      Slice onion and place in 9 to 10 inch skillet.
    2. 2
      pour in bottle of beer.
    3. 3
      add brats and simmer until onion is tender and brats are firm and cooked through (160 F internal temp).
    4. 4
      When beer has evaporated, allow brats and onions to brown while turning frequently, adding a little oil if the pan needs it.
    5. 5
      When the onions turn golden, remove.
    6. 6
      When the brats are browned on all sides, plate them.
    7. 7
      Wrap the buns in paper towels and microwave on high for about 30 seconds until soft and warm.
    8. 8
      Serve with baked beans and or chips.

    Ratings & Reviews:

    • on August 18, 2008

      55

      Simple. Delicious. Awesome! I went so far as to mix in a few spoonfuls of coarse ground spicy dijon into the beer and onion mixture. I let it dissolve before adding the brats. Sooo good! Thanks for posting.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2012

      55

      Decadent, yes decadent brats! We used Samuel Adams Octoberfest beer and Johnsonville brats. I dumped the entire bottle of beer into the skillet (I got carried away with the lack of measurements), so after a while I had to remove the brats from the skillet to a warm oven while I reduced the remaining liquid in the skillet. Couldn't tell if the onions were golden because they were carmelised. Then I returned the brats to the skillet for final browning. Served with spicy brown mustard. By the way, I skinned my brats first because I don't like tough surprises later. The only downside to this method: all of the fat released by the brats was reabsorbed in the carmelized liquid. As long as we don't eat these every night, I think we'll live. Very fine. Made for I Recommend tag game based on linguinelisa's review.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2012

      55

      We liked this recipe. Had never cooked brats in beer before. Definitely recommended. Reviewed for Cookbook Zaar cooking tag game.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Great Brats, when You Can't Grill

    Serving Size: 1 (243 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 534.1
     
    Calories from Fat 314
    58%
    Total Fat 34.9 g
    53%
    Saturated Fat 11.8 g
    59%
    Cholesterol 83.9 mg
    27%
    Sodium 1168.7 mg
    48%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.8 g
    15%
    Protein 20.2 g
    40%

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