Beer-Braised Bratwurst & Onions (“Beer Brats”)
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Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, “beer brats” make a delicious weeknight supper or game-day dish.
Bratwurst, like Philly cheesesteaks, is a game-day favorite—each with its own regional flair. In the Upper Midwest, bratwurst is a German-style fresh link sausage, and “beer brats” are a Wisconsin specialty perfect for football season or Oktoberfest. Juicy bratwurst is simmered in beer and onions, then grilled and piled into rolls with grainy mustard and sauerkraut (or other pickled veggies). My one-skillet, weeknight version skips the grill and comes together in just 35 minutes. Cooking the bratwurst in beer adds a delicious, slightly bitter flavor that complements the savoriness of the sausage and sweetness of the caramelized onions.
What You’ll Need To Make Beer-Braised Bratwurst & Onions
- Vegetable oil – For giving the bratwurst a beautiful, golden-brown sear.
- Bratwurst – I use Johnsonville Original Brats for their classic flavor. Be sure to avoid brats already flavored with beer, as they can make the dish too bitter, and always use fresh (not pre-cooked) sausages.
- Yellow onions – These caramelize into sweet, golden perfection, adding great depth of flavor.
- Salt – Brings out the sweetness of the onions and balances the flavors.
- Lager beer – Simmering the brats in beer adds a subtle, slightly bitter flavor that complements the savory sausage. Go for a clean, crisp lager like Sam Adams Oktoberfest, Budweiser, Bud Light, Coors Light, or Miller Lite—no need to get fancy! If you’d rather skip the alcohol, non-alcoholic beer or chicken broth works, too.
- Hoagie rolls or hot dog buns – Soft rolls to hold all that bratwurst goodness.
- Coarse grain mustard – A sharp, tangy hit that cuts through the richness of the sausage.
- Warm sauerkraut – Briny and crunchy, perfect for balancing the flavors.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
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.
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 a lid, and simmer for 10 minutes.
Remove the cover, increase the heat to medium, and continue cooking.
Cook 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.
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Beer-Braised Bratwurst & Onions
Juicy bratwurst and caramelized onions piled into rolls with grainy mustard, “beer brats” make a delicious weeknight supper or game-day dish.
Ingredients
- 2 tablespoons vegetable oil
- 6 bratwurst (see note)
- 2 medium yellow onions, thinly sliced
- ½ teaspoon salt
- 1 (12 oz) bottle lager beer (see note)
For Serving (Optional)
- 6 hoagie rolls or hot dog buns
- Coarse grain mustard
- Warm sauerkraut
Instructions
- 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.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 364
- Fat: 30 g
- Saturated fat: 9 g
- Carbohydrates: 8 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 12 g
- Sodium: 723 mg
- Cholesterol: 63 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Excellent – so easy and so tasty. This recipe is incredible.
Can I add bell peppers to this as well at the same time as the onions ? Would like to add more vegetables than just onions.
Sure!
Looks amazing, I can’t wait to make these!!! I may add a sliced apple in to sauté with the onions too!!!
These were a big hit and even better than grilling!
This is delicious Jenn! I never had brats before. Very tasty! The only thing different is when I took the brats out of the refrigerator I saw they were already cooked. I did everything the same except reduced the time when the were covered with the onion to about 3 min. Then I took the lid off and finished as the recipe said. It was Wonderfull! Thank you
I have so much confidence in your recipes that I make them for the first time to feed a crowd! And this one didn’t disappoint – it was all gone. Thank you so much for the best recipes ever.
❣️
This is a fantastic recipe! The beer flavor is all through the brats and the onions, loved it!
I am in Florida and can’t find the brats you recommended. The only ones are smoked. Any suggestions??
We made these during the summer following the recipe, and loved them. I have attempted beer brats in the past, and your recipe is much better! We are having them again tonight – very eager for supper.