Beer-Braised Bratwurst & Onions (“Beer Brats”)
This post may contain affiliate links. Read my full disclosure policy. All the bold, savory flavor of classic beer brats—no grill needed. This easy stovetop bratwurst recipe comes together in one skillet with sweet onions, beer, and juicy sausage for a delicious no-fuss meal that’s perfect for game day or busy weeknights. Bratwurst is a fresh, German-style sausage that’s especially popular in the Upper Midwest. When simmered in beer with onions and tucked into a soft roll, it becomes a regional favorite known as beer brats—a must-have for football season, Oktoberfest, or any fall get-together. They’re even better with a scoop of homemade German potato salad on the side. Beer brats are usually simmered in beer and then finished on the grill, but this easy one-skillet version keeps things simple without sacrificing flavor. Cooking the bratwurst in beer adds a delicious, slightly bitter flavor that complements the savoriness of the sausage and sweetness of the caramelized onions. After simmering the brats in beer with onions, pile them into rolls and serve with grainy mustard and sauerkraut—or any pickled veggies you like—for a comforting meal everyone will love. For another game day sandwich everyone goes crazy for, try my Philly Cheesesteaks. Beer Brats and Onions Ingredients Bratwurst: I use Johnsonville Original Brats for their classic flavor in this beer-braised brats and onions recipe. Be sure to avoid brats already flavored with beer, as they can make the dish too bitter, and always use fresh (not pre-cooked) sausages. Yellow onions: These caramelize until soft and golden, adding a subtle sweetness and rich, savory flavor. Lager beer: Used for simmering the brats to add a hint of bitter flavor. The best beer for brats is a clean, crisp lager like Sam Adams Oktoberfest, Budweiser, Bud Light, Coors Light, or Miller Lite—no need to get fancy! If you’d rather skip the alcohol, non-alcoholic beer or chicken broth works, too. Hoagie rolls or hot dog buns: Soft rolls to hold all that bratwurst goodness. Coarse grain mustard: Brings a sharp, tangy hit that cuts through the richness of the sausage. Warm sauerkraut: Briny and crunchy, perfect for balancing the flavors. Jump to the printable recipe for precise measurements Bratwurst: I use Johnsonville Original Brats for their classic flavor in this beer-braised brats and onions recipe. Be sure to avoid brats already flavored with beer, as they can make the dish too bitter, and always use fresh (not pre-cooked) sausages. Yellow onions: These caramelize until soft and golden, adding a subtle sweetness and rich, savory flavor. Lager beer: Used for simmering the brats to add a hint of bitter flavor. The best beer for brats is a clean, crisp lager like Sam Adams Oktoberfest, Budweiser, Bud Light, Coors Light, or Miller Lite—no need to get fancy! If you’d rather skip the alcohol, non-alcoholic beer or chicken broth works, too. Hoagie rolls or hot dog buns: Soft rolls to hold all that bratwurst goodness. Coarse grain mustard: Brings a sharp, tangy hit that cuts through the richness of the sausage. Warm sauerkraut: Briny and crunchy, perfect for balancing the flavors. Jump to the printable recipe for precise measurements How to Make the Best Beer Brats on the Stove Step 1: Sear the brats. Add the bratwurst to a large cast iron skillet over medium heat and sear until nicely browned. This should be about 2 to 3 minutes per side. When ready, remove the brats from the skillet and set aside. Step 2: Cook the onions. Add the onions and salt to the same skillet. Cook until the onions are softened and golden brown, about 5 minutes. Be sure you stir frequently and avoid burning the onions. If necessary, reduce the heat. Step 3: Return the brats. Place the bratwurst back in the pan on top of the onions. Step 4: Add the beer. Pour the beer into the skillet and bring it to a boil. Reduce the heat to low, cover with a lid, and simmer for 10 minutes. Step 5: Uncover and reduce. Remove the lid, increase the heat to medium, and continue cooking. Cook until the bratwurst are cooked through and the beer is reduced by about three quarters. This should be about 10 to 12 minutes more. When ready, serve the bratwurst and onions on rolls with mustard and sauerkraut! What To Serve With Beer Brats Beer brats go well with all sorts of sides—think German potato salad, crispy potato chips or fries, or a scoop of coleslaw for crunch. For something a little more fun, serve them with pretzel bites and beer cheese dip—always a hit on game day. More game day Main Dishes to Try RecipeComments (32)Add Comment Recipe Comments (32) Add Comment 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. Pair with 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 This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: Beef, Lamb, Veal & PorkDinnerSandwiches, Burgers & QuesadillasGerman Beef, Lamb, Veal & Pork Dinner Sandwiches, Burgers & Quesadillas German