Oven Braised Beer Brats with Caramelized Onions

 

This recipe delivers tender, juicy bratwurst simmered in a rich beer and broth mixture, nestled amongst deeply sweet, caramelized onions. Cooking them in the oven is the secret to a perfectly even braise and a simple, one-pan cleanup. It's the ultimate comfort food for a chilly evening or a satisfying game day meal!

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🍽️ Recipe Details

 

Detail	Value
Prep Time	15 minutes
Cook Time	60 - 75 minutes
Total Time	1 hour 15 minutes - 1 hour 30 minutes
Servings	6 brats (adjust as needed)

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🛒 Ingredients

 

 

For the Brats and Onions

 

• 6 uncooked Bratwurst sausages (pork, veal, or a mix)
• 2 large Yellow Onions, thinly sliced
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil
• 2 cloves Garlic, minced

 

For the Braising Liquid

 

• 1 (12 oz) bottle Beer (A Pilsner, Lager, or Amber Ale is best—avoid anything too hoppy like a strong IPA, as it can become bitter when reduced)
• 1 cup Beef or Chicken Broth (low sodium is preferred)
• 1 tablespoon Dijon Mustard (whole grain or smooth)
• $1/2$ teaspoon Salt (or to taste)
• $1/4$ teaspoon Black Pepper (freshly ground is best)
• A pinch of Red Pepper Flakes (optional, for a subtle kick)

 

For Serving (Optional)

 

• 6 Bratwurst Buns or Pretzel Rolls
• Stone-Ground or Spicy Brown Mustard
• Sauerkraut
• Fresh Parsley, chopped (for garnish)

🧑‍🍳 Instructions

 

 

Step 1: Preheat and Prep

 

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare Pan: Use a large, heavy-bottomed, oven-safe skillet or Dutch oven (cast iron is excellent).

 

Step 2: Caramelize the Onions

 

1. Heat Fat: Add the butter and olive oil to the skillet over medium heat. Once the butter is melted and foaming, add the sliced onions.
2. Cook Slowly: Reduce the heat to medium-low. Cook the onions, stirring occasionally, for 20 to 25 minutes. You are looking for them to soften, turn a deep golden brown, and become sweet and sticky—this is key to the dish's flavor.
3. Add Garlic: Stir in the minced garlic and red pepper flakes (if using). Cook for another 2-3 minutes until the garlic is fragrant, being careful not to let it burn.

 

Step 3: Sear the Brats (Optional, for extra flavor)

 

1. Increase Heat: Push the caramelized onions to the side of the pan. Increase the heat to medium.
2. Brown Brats: Add the bratwurst sausages to the pan and sear them for about 2-3 minutes per side until lightly browned. This step is optional but adds a layer of depth and color. Remove the brats and set them aside.

 

Step 4: Build the Braising Liquid

 

1. Deglaze: Pour the beer into the pan with the onions and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—this adds tons of flavor.
2. Whisk In: Pour in the beef or chicken broth and whisk in the Dijon mustard until fully combined.
3. Season: Season the liquid with salt and black pepper to taste. Remember that the bratwurst and broth already contain salt, so season lightly.

 

Step 5: Braise in the Oven

 

1. Nestle Brats: Return the seared (or raw) bratwurst to the pan, nestling them among the onions so they are partially submerged in the liquid.
2. Simmer: Bring the mixture to a gentle simmer on the stovetop.
3. Bake: Transfer the uncovered skillet to the preheated oven. Bake for 30 to 40 minutes, or until the brats are plump and cooked through to an internal temperature of 160°F (71°C). The liquid will reduce slightly and the flavor will deepen.

 

Step 6: Serve

 

1. Rest and Reduce: Once cooked, remove the brats from the pan and tent them loosely with foil to keep them warm.
2. Thicken (Optional): If you prefer a thicker sauce, place the skillet back on the stovetop over medium-high heat and simmer for a few minutes until the remaining liquid reduces to your desired consistency.
3. Plate: Serve the hot bratwurst on a toasted bun or pretzel roll, piled high with a generous portion of the caramelized beer onions. Drizzle with stone-ground mustard and sprinkle with fresh parsley, if desired.

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🧑‍🍳 Chef’s Notes

 

• Choosing Your Beer: A lighter, malty beer like a Pilsner, Lager, or even a Vienna Lager is a safe bet, as they enhance the brats without overpowering them. Darker beers like Porter or Stout can add a wonderful roasted/smoky richness but will change the final flavor profile significantly.
• Don't Prick the Brats: Avoid piercing the brats before cooking, as this allows the flavorful juices and fat to escape, resulting in a drier sausage. Braising gently in the oven helps them stay moist.
• Make Ahead: The caramelized onions and braised brats can be made 1-2 days in advance and stored in the refrigerator. Reheat gently in the braising liquid on the stovetop or in the oven.