4 Reviews

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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babybuffalo August 18, 2008

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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KateL July 15, 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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linguinelisa May 01, 2012

This was a fabulous way to cook Brats! I cooked 5 turkey brats in a Yuengling Light beer. Very tasty!

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ladypit April 22, 2010
Great Brats, when You Can't Grill