Best Beer Braised Bratwurst Recipes

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BEER-BRAISED BRATWURST WITH CABBAGE



Beer-Braised Bratwurst with Cabbage image

A basic beer braise gives this quick-cooking bratwurst from Niman Ranch farmer Paul Willis its down-home flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

1 tablespoon canola oil
4 bratwurst
1 onion, halved and sliced
1 (12-ounce) bottle pilsner-style beer
1/2 medium head Savoy cabbage, sliced
1 (14.5-ounce) can diced tomatoes
Coarse salt and freshly ground black pepper
2 tablespoons chopped parsley, for garnish
Skillet Cornbread

Steps:

  • Heat oil in a large high-sided skillet over medium-high heat. Add bratwurst and cook, turning, until browned on all sides. Add onion and cook, stirring, until softened. Add beer, cabbage, and tomatoes; season with salt and pepper. Cover and cook until cabbage is tender, 10 to 15 minutes. Garnish with parsley and serve with cornbread.

BEER-BRAISED BRATWURST



Beer-Braised Bratwurst image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 onion, sliced
1 clove garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter, cut into pieces
4 links fully cooked bratwurst (about 1 pound)
1/4 cup lager
Sub rolls, sauerkraut and mustard, for serving

Steps:

  • Preheat a grill to medium high. Tear off a 20-inch-long piece of heavy-duty foil. Put the onion, garlic and bay leaf on the foil, piling them on one side; season with 1/4 teaspoon salt and a few grinds of pepper. Dot with the butter and place the bratwurst on top. Fold the foil over the onions and bratwurst, then fold in the edges on two sides to seal, leaving one side open. Carefully pour the beer into the open side, then fold in the edge to seal.
  • Place the foil packet on the grill onion-side down; cook 10 minutes, then carefully flip and continue grilling until the onion is softened and the bratwurst is warmed through, 10 more minutes. Meanwhile, grill the rolls until toasted.
  • Carefully open the packet. Remove the bratwurst and grill, turning, until lightly charred all over, 3 to 5 minutes. Return to the packet to toss with the onion. Serve with the rolls, sauerkraut and mustard.

BEER BRAISED BRATWURST WITH SAUERKRAUT



Beer Braised Bratwurst With Sauerkraut image

Make and share this Beer Braised Bratwurst With Sauerkraut recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces beer
1 cup chicken broth
8 bratwursts
5 bacon, slices chopped
2 onions, sliced
1 lb sauerkraut, drained
1 tablespoon caraway seed (optional)
2 carrots, shredded
2 granny smith apples, cut into matchsticks

Steps:

  • In a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
  • Meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
  • Add onions to bacon drippings and cook until softened, about 5 minutes.
  • Add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
  • Add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.

Nutrition Facts : Calories 763.4, Fat 54.9, SaturatedFat 18.7, Cholesterol 132.6, Sodium 2486.1, Carbohydrate 33.8, Fiber 7.3, Sugar 15.4, Protein 28.3

BEER-BRAISED BRATWURST & ONIONS ("BEER BRATS") - ONCE UPON A CHEF



Beer-Braised Bratwurst & Onions (

TESTED & PERFECTED RECIPE -- Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, "beer brats" make a delicious weeknight supper or game-day dish.

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons vegetable oil
6 bratwurst (see note)
2 medium yellow onions, thinly sliced
1/2 teaspoon salt
1 (12 oz) bottle lager beer (see note)
6 hoagie rolls or hot dog buns
Coarse grain mustard
Warm sauerkraut

Steps:

  • In a large (12-inch) cast iron skillet or nonstick pan with a tight-fitting lid, heat the oil over medium-high heat. Add the bratwurst and sear until nicely browned, 2 to 3 minutes per side. Using tongs, transfer the sausage to a plate; set aside. Add the onions and salt to the skillet and cook, stirring frequently, until the onions are softened and golden brown, about 5 minutes (do not burn; reduce the heat if necessary).
  • Place the bratwurst back in the pan on top of the onions, add the beer, and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 10 minutes (at this point the sausages will be partially cooked through). Remove the cover, increase the heat to medium, and continue cooking until the bratwurst are cooked through and the beer is reduced by about three quarters, 10 to 12 minutes more. Serve the bratwurst and onions on rolls with mustard and sauerkraut, if desired.
  • Note: I use Johnsonville Original Brats; avoid any brats already flavored with beer, as the finished dish will taste too bitter. Also be sure to purchase fresh (not cooked) sausages.
  • Note: Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I use Sam Adams Oktoberfest, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
  • Note: The nutritional information does not include the optional serving ingredients.

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