Beer-Braised Bratwurst & Onions (“Beer Brats”)
 These easy beer brats are made in one skillet—no grill required! Juicy bratwurst simmer in beer with caramelized onions for a flavorful game-day meal that’s ready in no time. 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) 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 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. 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. Nutrition Information Powered by 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 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