Beer Brats in a Skillet
Let’s just all agree that beer makes everything better. From hot summer afternoons to backyard grilling, adding a good beer like Yuengling to your life can turn any day into a better one. Plus, when you pair a good beer with an amazing brat from Smithfield, you are bound to have the perfect meal! That is what you get when you try my Skillet Beer Brats recipe. Beer-braised brats in a skillet are a winner of a dish. We’re talking bratwursts, those delicious German sausages simmered nice and slow in a bed of beer until they’re bursting with flavor and juicy as can be. The beer adds a whole lot of tasty goodness and creates a killer beer sauce, all cooked up in a cast iron skillet for a dinner that’s easy as pie and sure to satisfy your taste buds. Table of Contents Why you’ll love this recipeBeer Brats in a Skillet IngredientsHow to Make Beer Brats in a SkilletTips for Beer Brats in a SkilletHow to Store Leftovers & ReheatWhat to Serve With Pan-Fried BratsMore Beer RecipesRecipe FAQsBeer Brats in a Skillet Recipe Why you’ll love this recipe Beer Brats in a Skillet Ingredients How to Make Beer Brats in a Skillet Tips for Beer Brats in a Skillet How to Store Leftovers & Reheat What to Serve With Pan-Fried Brats More Beer Recipes Recipe FAQs Beer Brats in a Skillet Recipe Why you’ll love this recipe First off, what is not to love about beer brats? This is about as American as it gets when it comes to grilling. Beer brats are essentially the perfect combo of savory pork and sweet beer. They help you maximize all of those great flavors by letting you simmer the brats in beer so that they absorb all of the malted flavors. You also add veggies to the mix so that they are caramelized, sweet, and crunchy all at the same time. Add a little bit of mustard, a sweet bread bun, and another glass of beer to these beer brats to maximize the effect! This easy recipe is great for any family get-together, holiday, Oktoberfest or tailgate. Not only is the recipe extremely simple, but it also does not take forever to cook. Just add the skillet to the grill, add beer and other ingredients and cook over fire for a bit. You should have tasty brats for all those hungry mouths in under 20 minutes with the simple recipe below. If these beer brats don’t do the trick, then you could give my Elote Chorizo Dogs or Bacon Wrapped Chorizo Dogs a try. They’re also great recipes for a crowd! If you want to keep the beer component around, then give these beer wings a try. Or, for a fancier option: Steamed Mussels in Beer! Beer Brats in a Skillet Ingredients Yuengling/Smithfield Beer Bratwurst Sausages: They’re pre-cooked sausages, often made with veal or pork and seasoned with a blend of spices. Brats are perfect for braising in beer because they soak up all that delicious flavor. Bottle of Beer: This is the braising liquid for our brats. Beer adds tons of flavor to the brats, tenderizes them, and creates a wonderful sauce as it simmers. I used Yuengling for this recipe. Green bell pepper: Sliced nice and thin, these peppers add a delightful sweetness and a bit of crunch to the dish. They also cook quickly in the braising liquid, infusing it with their vibrant flavor. White onion: This aromatic veggie is a must-have in most savory dishes. Onions add depth of flavor and a touch of sweetness that complements the beer and brats beautifully. Garlic: Garlic is another flavor powerhouse! Mincing it releases its strong, pungent aroma and adds a delicious bite to the dish. It pairs incredibly well with the beer and brats. Brown sugar: A touch of sweetness helps balance the savory flavors of the beer and brats. It also promotes the caramelization of the onion, adding a hint of richness and complexity to the sauce. Salt & pepper Yuengling/Smithfield Beer Bratwurst Sausages: They’re pre-cooked sausages, often made with veal or pork and seasoned with a blend of spices. Brats are perfect for braising in beer because they soak up all that delicious flavor. Bottle of Beer: This is the braising liquid for our brats. Beer adds tons of flavor to the brats, tenderizes them, and creates a wonderful sauce as it simmers. I used Yuengling for this recipe. Green bell pepper: Sliced nice and thin, these peppers add a delightful sweetness and a bit of crunch to the dish. They also cook quickly in the braising liquid, infusing it with their vibrant flavor. White onion: This aromatic veggie is a must-have in most savory dishes. Onions add depth of flavor and a touch of sweetness that complements the beer and brats beautifully. Garlic: Garlic is another flavor powerhouse! Mincing it releases its strong, pungent aroma and adds a delicious bite to the dish. It pairs incredibly well with the beer and brats. Brown sugar: A touch of sweetness helps balance the savory flavors of the beer and brats. It also promotes the caramelization of the onion, adding a hint of richness and complexity to the sauce. Salt & pepper Add flavor to everything you’re cooking shop over the fire spice lines How to Make Beer Brats in a Skillet First things first, fire up the charcoal grill! Light the charcoal in your chimney or mound it inside the grill and let it burn nice and hot for 10-15 minutes. Next, preheat your cast iron skillet. Place it directly on the grill for 2-3 minutes to get it scorching hot. Now, let’s get cooking! Toss your brats, beer, onion, peppers, garlic, brown sugar, salt, and pepper all together in the bottom of the skillet. Let this mixture simmer and roast for about 10 minutes, letting the brats soak up all those delicious flavors. Once the brats are cooked through, it’s time for some smoky goodness! Take them out of the hot pan and cook brats directly on the grill grates for another 2-3 minutes per side, or until they develop a nice sear and become golden brown. While you’re grilling the brats, don’t forget about the delicious veggies and sauce in the skillet! Add a little more beer to the pan and simmer everything together until most of the liquid cooks off. This will create a concentrated, flavorful sauce for your brats. Finally, serve it all up and enjoy! Your brats will be juicy and flavorful, the veggies will be tender, and the sauce will be finger-lickin’ good. Tips for Beer Brats in a Skillet Beer Choice Matters: While any brew will work in a pinch, picking the right beer can really elevate your dish. A malty beer like a Dunkel or amber ale will add rich, toasty notes, while a lighter lager or hefeweizen brings a touch of citrus and spice. Want to keep it alcohol-free? Go for a non-alcoholic beer – the flavors will still be there, minus the buzz. Confused about fresh vs. pre-cooked brats? Both work here! Fresh brats will take a bit longer to cook through, so simmer them for 15-20 minutes. Pre-cooked brats just need to be heated through, so 10-12 minutes should do the trick. Not a fan of green peppers? Use a red pepper instead for a slightly sweeter flavor. Care for your Cast Iron: Cleaning your cast iron properly after a cook like this is important for it’s longevity, so make sure to take good care of it. If you need to rescue a rusted cast iron, I’ve also written an article about how to Season or Re-Season a Cast Iron Skillet too! Beer Choice Matters: While any brew will work in a pinch, picking the right beer can really elevate your dish. A malty beer like a Dunkel or amber ale will add rich, toasty notes, while a lighter lager or hefeweizen brings a touch of citrus and spice. Want to keep it alcohol-free? Go for a non-alcoholic beer – the flavors will still be there, minus the buzz. Confused about fresh vs. pre-cooked brats? Both work here! Fresh brats will take a bit longer to cook through, so simmer them for 15-20 minutes. Pre-cooked brats just need to be heated through, so 10-12 minutes should do the trick. Not a fan of green peppers? Use a red pepper instead for a slightly sweeter flavor. Care for your Cast Iron: Cleaning your cast iron properly after a cook like this is important for it’s longevity, so make sure to take good care of it. If you need to rescue a rusted cast iron, I’ve also written an article about how to Season or Re-Season a Cast Iron Skillet too! How to Store Leftovers & Reheat Store: Let leftover brats cool completely, then pack them airtight in the fridge for up to 4 days. Reheat: Simmer brats and sauce in a large skillet over medium heat with a splash of liquid for 5-7 minutes, or pan-fry for a crispy crust. Microwaving is best avoided. Bonus: Use leftover brats chopped up in omelets, fried rice, or potato hash! What to Serve With Pan-Fried Brats Classic sides like creamy German potato salad or roasted veggies are perfect. Hot dog buns or pretzels work for the brats, don’t forget the sauerkraut, mustard, ketchup, and onions! Feeling fancy? Add sour cream, cheese, or caramelized onions. Round it out with a green salad or corn on the cob. More Beer Recipes Recipe FAQs What is a bratwurst? Bratwurst is a type of German sausage. Made traditionally from veal or pork, brats are typically seasoned with a blend of spices that might include things like nutmeg, coriander, ginger, and of course, pepper. Similar to hot dogs, you can either buy uncooked brats or pre-cooked. It all depends on your personal preference. If using fresh bratwurst, you’ll want to use a meat thermometer to ensure the internal temperature reaches at least 160F. ​Can I make this recipe on the stovetop? Absolutely! You won’t get the same smoky flavor from the grill, but you’ll still have that delicious beer sauce! What if I don’t have a cast iron pan? No worries! You can still make this recipe with a regular frying pan, but I recommend making it on the stovetop as stainless steel pans or any other type of pan can only withstand a certain amount of heat. How long is the cooking process? Cooking brats shouldn’t take longer than 20 minutes, with only 10 minuets of prep time, making this recipe the perfect quick dinner! ▢ 1 package of Yuengling/Smithfield Traditional Beer Brats▢ 1 bottle of Traditional Yuengling Beer▢ 1 green bell pepper sliced into thin strips▢ 1/2 cup of diced white onion▢ 2 minced garlic cloves▢ 1 tbsp of brown sugar▢ Salt & pepper to taste ▢ 1 package of Yuengling/Smithfield Traditional Beer Brats ▢ 1 bottle of Traditional Yuengling Beer ▢ 1 green bell pepper sliced into thin strips ▢ 1/2 cup of diced white onion ▢ 2 minced garlic cloves ▢ 1 tbsp of brown sugar ▢ Salt & pepper to taste Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes.Place cast iron skillet on top of grill 2-3 minutes before cooking.In skillet, add brats, beer, onion, bell peppers, garlic, brown sugar, salt & pepper. Let brats roast in skillet for about 10 minutes.Once brats have cooked, pull out of skillet and grill on the grill grate for another 2-3 minutes per side or until done. Add a little more beer to the skillet with veggies and let simmer until most of the liquid is gone.Serve and enjoy! Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. Light the charcoal in a charcoal chimney or mound inside your grill and let burn for 10-15 minutes. Place cast iron skillet on top of grill 2-3 minutes before cooking. Place cast iron skillet on top of grill 2-3 minutes before cooking. In skillet, add brats, beer, onion, bell peppers, garlic, brown sugar, salt & pepper. Let brats roast in skillet for about 10 minutes. In skillet, add brats, beer, onion, bell peppers, garlic, brown sugar, salt & pepper. Let brats roast in skillet for about 10 minutes. Once brats have cooked, pull out of skillet and grill on the grill grate for another 2-3 minutes per side or until done. Once brats have cooked, pull out of skillet and grill on the grill grate for another 2-3 minutes per side or until done. Add a little more beer to the skillet with veggies and let simmer until most of the liquid is gone. Add a little more beer to the skillet with veggies and let simmer until most of the liquid is gone. Serve and enjoy! Serve and enjoy! Calories: 165kcal | Carbohydrates: 14g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 285mg | Potassium: 298mg | Fiber: 2g | Sugar: 9g | Vitamin A: 223IU | Vitamin C: 52mg | Calcium: 35mg | Iron: 1mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!