Prep 10 mins
Cook 40 mins
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.
- Slice onion and place in 9 to 10 inch skillet.
- pour in bottle of beer.
- add brats and simmer until onion is tender and brats are firm and cooked through (160 F internal temp).
- When beer has evaporated, allow brats and onions to brown while turning frequently, adding a little oil if the pan needs it.
- When the onions turn golden, remove.
- When the brats are browned on all sides, plate them.
- Wrap the buns in paper towels and microwave on high for about 30 seconds until soft and warm.
- Serve with baked beans and or chips.
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.
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.
We liked this recipe. Had never cooked brats in beer before. Definitely recommended. Reviewed for Cookbook Zaar cooking tag game.