If you don’t feel like firing up the grill but want mouthwatering beer brats piled high with braised onions, this one’s for you. They’re the ultimate stadium version – juicy, snappy casings, soaked in beer, and ready to be the MVP of your Super Bowl party. Done in time for kickoff… just make extra onions.
We’ve watched too many brats split on the grill or turn to mush in boiling beer. This method fixes both problems. Cast iron is perfect to give the sausages a good sear, and the covered simmer cooks them through gently for big flavor without drying out or splitting. Word to the wise: let the sandwiches cool a few minutes before you bite into these… trust us.
🔪 Ingredients for Skillet Beer Brats
- Neutral oil – high smoke point matters here. We use avocado oil
- Bratwurst sausage links – fresh, uncooked (Make sure you’re not grabbing the pre-cooked ones)
- Butter – for the onions
- Sweet onion, thinly sliced – yellow works too (see swaps)
- Kosher salt & Black pepper
- Beer – whatever you like to drink – we use a light beer for this recipe
- Bay leaf
- Brat buns
- Whole grain mustard
- Sauerkraut, drained
Equipment
- Cast-iron skillet with a lid
📝 Step-by-Step Instructions: How to Make Beer Brats in a Skillet
- Heat a cast-iron skillet over medium-high heat until hot.
- Add the oil. Sear the bratwurst 4–5 minutes, turning as needed, until the casings are deeply browned. Transfer to a plate.
- Reduce the heat to medium. Add the butter and onions.
- Cook onions 5–6 minutes, stirring often, until softened and just starting to pick up color. Season with salt and pepper.
- Nestle the brats back into the onions. Pour in the beer and add the bay leaf.
- Bring to a gentle simmer, then reduce the heat to low.
- Cover and simmer 20–25 minutes, until the pork brats reach an internal temperature of 165°F and feel plump, not tight.
- Remove the bay leaf and turn off the heat.
- Serve brats in buns with onions, a spoonful of cooking liquid, mustard, and sauerkraut.
Searing isn’t about cooking the brats through – it’s about rendering the casing and building flavor. The simmer is what keeps them juicy. Rush either step, and you lose the point of this method.
🔄 Substitutions & Variations
- Onion swap: Yellow onions give a sharper, more classic bite.
- No alcohol: Non-alcoholic beer works with the same method and timing.
- Beer choice: Lagers and pilsners keep things clean. Dark beers add sweetness but can overwhelm if reduced too far.
💡 Meat Nerd Tips
- If the brats sear too fast, your pan is too hot — pull the pan off the heat and let it cool, lower the heat a bit before resuming.
- Keep the beer at a bare simmer. Hard boiling can split casings.
- Turn the brats once during simmering if one side sits above the liquid.
- A tight-fitting lid keeps the cook even and prevents beer reduction from evaporating too quickly.
🍽️ What to Serve with Beer Brats and Onions
- Pickles or sauerkraut
- Potato salad (bonus points if it’s German potato salad) or slaw
- Corn or grilled peppers
🧊 Storage & Make-Ahead
- Cool brats and onions completely, then refrigerate in a sealed container up to 4 days.
- Store sauerkraut separately.
- Reheat gently in a skillet with a splash of water or beer to loosen things up.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Skillet Beer Brats with Onions
Recommended Equipment
Ingredients
- 1 tablespoon neutral oil
- 6 bratwurst links
- 2 tablespoons butter
- 1 large sweet onion thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 12 ounces beer your choice
- 1 bay leaf
- 6 brat buns
- whole grain mustard
- sauerkraut drained
Instructions
- Heat a cast iron skillet over medium high heat.
- Add the oil. Sear the bratwurst for about 4 to 5 minutes, until the casings brown. Transfer them to a plate.
- Reduce the heat to medium. Add the butter and onion.
- Cook the onion and stir often for about 5 to 6 minutes, until it softens. Add the salt and pepper. Stir until mixed.
- Nestle the brats into the onions. Pour in the beer and add the bay leaf.
- Bring the beer to a simmer then reduce the heat to low.
- Cover the skillet. Simmer for about 20 to 25 minutes, until the brats reach 165°F in the center.
- Remove the bay leaf. Turn off the heat.
- Fill the buns with brats. Spoon onions and a little cooking liquid on top.
- Finish with whole grain mustard and sauerkraut.
Notes
- Lower the heat if the brats brown too fast during searing.
- Keep the beer at a gentle simmer because a hard boil can split casings.
- Turn the brats once during simmering if one side sits high above the liquid.
- Use a lid that fits well so the simmer stays steady.
- Use yellow onion instead of sweet onion if you want a sharper onion flavor.
- Use nonalcoholic beer if you want the same method without alcohol.
Nutrition
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❓ FAQs
Cover it tightly with foil or a sheet pan and keep the heat low during the simmer.
Yes. They’ll just need more time. Use a thermometer and pull them at 165°F.
Yes. Non-alcoholic beer works with the same method and timing. You’ll still get flavor without the alcohol.
Searing builds flavor in the casing. Simmering finishes the cook gently so the brats stay juicy instead of bursting or drying out.
Yes. Cook fully, cool, and refrigerate up to 4 days. Reheat gently in a skillet with a splash of beer or water.
