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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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    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


    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


      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.

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    • on July 15, 2012


      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.

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    • on May 01, 2012


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

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    Read All Reviews (4)


    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
    Total Fat 34.9 g
    Saturated Fat 11.8 g
    Cholesterol 83.9 mg
    Sodium 1168.7 mg
    Total Carbohydrate 29.1 g
    Dietary Fiber 1.3 g
    Sugars 3.8 g
    Protein 20.2 g

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