By Chef Cathy on November 23, 2004
Photo by AcadiaTwo
Photo by AcadiaTwo
"These are simmered until the beer is reduced turning into a thick yummy syrup, coating the bratwursts. These are tender and juicy and very delicious."
Serving Size: 1 (364 g)
Servings Per Recipe: 2
"I've been making brats like this for over 20 years!!! Doesn't get any better than this!!!"
"Mmmmmmm, these were so good. We made these for Fathers Day and we loved them. The beer and butter simmering with the brats was a heavenly smell. I served them with sauerkraut and all the condiments. Thank you for much for sharing with us."
"I have never cooked bratwurst so I looked it up on this site and this was the first recipe that popped up. I used Coors Light only because I have it available when a friend who loves it comes over. I personally don't like beer but I know it is tasty when used to cook things. I severd them on potato hotdog buns which is probably a no no, but we enjoyed it. The onions in the beer and butter werE amazing too. Thanks for posting!"
"I was a little skeptical of this as my whole house smelled like beer as the bratwurst cooked, but it was delicious. It didn't have the slightest beer taste and was even a little sweet. We loved it. Of course, my house still smells like beer and it is the next morning, so this may be something to cook outside on a burner on the grill! : )"
"First time I cooked in beer. Awesome recipe! This is the one I will always use. Thanks!!"
"WOW! Chef Cathy this recipe is awesome! DH simply LOVED it. I used turkey brats and seasoned the sauce with red pepper flakes, garlic and a little Mexican chili powder for spice. We had and unexpected guest just as we were ready to eat so of course we invited her to stay. She inhaled two and I think she would have gone back for more if I had them. This was so easy to pull together for an easy weekend dinner. We will have again and again and again!"
"This was awesome! I'm a big fan of brats anyway, usually just BBQ'd. This is a great way to do them inside. It also eliminates those little gristly pockets in them. I used Miller High Life, about 2/3rds of a 32oz can. I also used a whole onion, and added about 6 whole peppercorns and a dash of Chohula seasoning. YUM!"
"Samuel Adams is a great beer, but it is not for this recipe. When I used it, the hoppy bitter taste of the Samuel Adams was very concentrated. A beer like Miller or Corona would have been much better, since they are smoother. Still the recipe is delicious. I don't think you need to use only 1/4 onion here they really cook down too - I used a whole onion."
"The BEST beer brats ever, Chef Cathy. I served with steamed, peppered yellow squash with some of the beer-syrup liquid as a sort of garnish/sauce, and some crusty bread. (I didn't have buns!) A great, easy, economical summer meal. Thanks!"
"Loved it. Nice change of pace, I always either pan-fry or cook on the grill. Makes a wonderful gravy too..."
"This was really good. A very easy way to cook bratwurst too. I usually BBQ mine but wanted something different. Will make this again. P.S. It was tough to remove them with THONGS hehehehe"
"...I'm guessing that Chef Cathy *meant* to direct us to remove the brats with TONGS instead of THONGS (thanks for the chuckle 8-)"
"These are delicious! Thanks so much Chef Cathy for a great recipe. Normally, like you, i simmered my Brats in beer, onion & butter for 20 minutes. I would then remove and put on the grill to get the grill marks and smokey flavor. I followed your directions to a "T", but then grilled them afterwards, basting with the thick syrup...Yummy! is all i can say. thanks again!"
"This was a nice way to cook the brats stovetop, which is the only way we can until our new grill arrives. We used Shiner Bock beer and it tastes pretty darn good, so we thought why not cook with it too :) We used 6 bratwursts and probably a bottle and a half of beer to cook with and I did add more onions since I love onions. Thanks Chef Cathy for a nice stovetop brat recipe."