Next … … Weather permitting you can absolutely use your grill to make these beer brats. Cheers to beer braised brats and onions! Your email address will not be published. Definitely will make again. Or instead of initially browning the brats in the skillet, mark them on the grill for about 2 minutes per side and set them aside while you cook down the onions. Pour the beer over the softened onions, stir, scrape any browned bits from the bottom of the skillet. Heat it to 350 F and do everything as described above. Simmer until beer sauce has reduced and the brats are fully cooked (160 F). *You can use pre-cooked or uncooked brats, flavored with beer already or not, all pork or not, finely ground or coarse ground, home made or store bought. Beer Garden Menu. Remove them from the skillet and set them aside temporarily. Finely dice the onion (and your other relish ingredients, if applicable). These look awesome! Place your skillet over medium-high heat stove. This site uses Akismet to reduce spam. Kartoffelpuffer Hi! Sauerkraut Strudel Thank you, Shirley for taking the time to comment! Remove them from the skillet and set them aside temporarily. Learn more about Craft Beering or sign up for our bi-weekly new recipes & posts e-mails (below). Finally, present the brats garnished with some fresh thyme for extra savory aromas, serve some beer mustard on the side and enjoy. Enjoying brats and beer is one of life’s quintessential culinary pleasures, but brats simmered in a malty beer sauce with soft, nearly caramelized onions taste that much more delicious. Beer braising can easily become your favorite way to cook bratwurst with this easy recipe for brats in beer sauce. Add the beer sauce from the skillet and continue to whisk. If you need to thin out the gravy add water, 1 tbsp at a time. If you have beer sauce left in the pan after you've used up the brats and onions you can use it to make a gravy. There’s actually a variation of brats born in Wisconsin, called Sheboygan-style bratwurst. You say “beer braised” I say I’m in! In about 2 minutes add the oil and brown the brats, about 1-2 minutes per side, or until they are nicely colored. Add the beef stock and stir. To that end and since this is a German recipe, we recommend that you select one of their dark lagers – dunkel (what we used this time around), bock, doppelbock, schwarzbier or ales like altbier or dunkelweizen. Skillet braised beer brats simmered in a malty sauce with soft onions and thyme. If you worked with pre-cooked brats do not worry about temperature, just make sure the sauce has reduced before you decide to serve. Simmer until beer sauce has reduced and the brats are fully cooked (160 F). Other German types of beer that will work well are Munich helles, kolsch, and if in season – definitely Oktoberfest style (Marzen) lager. Taste and if needed season with salt and pepper. We used hickory pellets to make these, apple works well too. Great, I didn’t have anything but regular beer and it came out great. Place your raw brats on your grill grate and close lid. Serve on a hoagie roll topped with the onions or over mashed potatoes, smothered in the beer sauce. Make the relish. Brats, also known as bratwurst for some, is a type of sausage from Germany that made its way through America and became very popular all around us. If you want a longer smoke set to 225. Smoked Brats: How Long to Cook at 225F and Best Woods to Use Pour the beer over the softened onions, stir, scrape any browned bits from the bottom of the skillet. Lower the heat to medium and melt the butter in the skillet. 24 oz brats (can work out to 8 links or less, depending on the type of bratwurst you buy*), 1 tbsp thyme (fresh picked leaves or dried), more to garnish (optional), 1 tsp paprika or smoked paprika (optional), 12 oz dark, malty German lager (bock, doppelbock, dunkel, Vienna lager, Oktoberfest lager). Learn how your comment data is processed. Put your onion … Pour the beer over the softened onions, stir, scrape any brown bits from the bottom of the skillet. About 20-25 mins. Add the brats back and make sure they are nicely submerged. Obatzda Bavarian Beer Cheese Dip For best results use a flavorful, low-bitterness beer to simmer the brats in. got boil them in beer onions and green peppers for 20-30 mins Sauerkraut Balls Outside the German styles seek out brown ales, porters, stouts. Whisk in 2 tbsp flour. German Skillet Fries with Bacon Frikadellen The caramely sweetness present in these rich, malty styles will infuse the brats with the most desirable flavors. In this post we show you how easy it is to recreate this German beer garden menu classic. Share it on Pinterest or leave a review below. Use immediately. Then add them back to the skillet with the onions and beer to braise just as you would if following the stove top method. Place brats inside smoker and cook for about 1 hr 45 min, until internal temperature reaches 160°F Add the brats back and make sure they are nicely submerged. Dunkel lager is our top pick for the best beer for brats, in keeping with the German origins of the sausage. We are the Perrines - Milena and Chris. Add the onions, brown sugar, thyme, salt and pepper and paprika, stir and let cook down until onions are soft and just beginning to caramelize (about 6-8 minutes). Have a great week, guys! Lower the heat to medium and melt the lump of butter in the skillet. Schnitzel With over thirty-five years of combined chef and avid home cook experience between us we have you covered! Required fields are marked *. Your email address will not be published. Preheat your smoker to 350 degrees. Ok, so your brats are smoked/braised and ready to go. Craft Beering | DISCLOSURES & PRIVACY POLICY. We share tasty recipes centered around cooking with beer and pairing beer and food. Heat a small sauce pan over medium heat and melt 2 tbsp butter. Grilling Brats - How Long to Grill Brats. Our favorite way to enjoy brats in beer sauce is like the Germans often do – along side potato salad, potato dumplings, mashed potatoes or pretzel dumplings.

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