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Tray of beer brats in buns topped with onions and grainy mustard, surrounded by ridged potato chips on a rustic table setting.
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Skillet Beer Brats with Onions

Juicy brats with intact casings and onions so good you'll want to make a double batch. This is the indoor method that stops casings from splitting and meat from drying out - problems that plague both grills and boiling pots. The onions braise in beer until they're sweet, savory perfection for piling on top. Forty-five minutes to game day glory. Just let them cool before you bite in.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, german
Servings: 6 servings
Calories: 514kcal
Author: Dee Broughton

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.
    Six browned brats are cooking in a black cast iron skillet on a wooden surface, with sauerkraut, seasonings, and a cloth nearby.
  • 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.
    Sliced onions cooking in a black cast iron skillet on a wooden surface, with salt, pepper, and other ingredients nearby.
  • Nestle the brats into the onions. Pour in the beer and add the bay leaf.
    Six brats are simmering in a cast iron skillet with onions and bay leaves while beer is being poured from a can over them on a wooden surface.
  • 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.
    Six browned brats cooking on a bed of sliced onions in a skillet, surrounded by bread rolls, butter, sauerkraut, salt, pepper, and an onion on a rustic wooden table.
  • 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

Calories: 514kcal | Carbohydrates: 44g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 1140mg | Potassium: 401mg | Fiber: 2g | Sugar: 8g | Vitamin A: 124IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 3mg