Prep Time: 2 mins | Cook Time: 35 mins | Total Time: 37 mins | Yield: 4 to 8 Servings
Take those brats to the next level with this amazing recipe! I highly suggest serving them over mashed potatoes or a hoagie roll! You are so in for a treat. Enjoy!
Ingredients:
12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)
3 medium red or sweet onions
24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)
1 teaspoon salt and pepper
1 tablespoon brown sugar
1 c beef stock
1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)
1 teaspoon paprika or smoked paprika (optional)
1 tablespoon butter
1 tablespoon vegetable oil
Directions:
Place a 10-inch skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the brats, then cook each side for about 2 minutes or until they turn brown. Move them onto a clean plate.
Turn the heat down to medium, then add butter and allow it to melt. Add the onions, then sauté for a few minutes until soft.
Add the thyme, salt, brown sugar, pepper, and paprika. Stir and cook for 6 more minutes to caramelize the onions.
Bring the beef back into the skillet, then toss to coat. Scrape the bottom of the skillet to get the browned bits.
Add the beef stock, then stir until well blended. Simmer everything for about 20 minutes or until the sauce reduces its volume. Remove from the heat.
Serve right away. Enjoy!
Notes:
You can use pre-cooked brats for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: CALORIES: 510 | TOTAL FAT: 56g | SATURATED FAT: 19g | TRANS FAT: 0g | UNSATURATED FAT: 33g | CHOLESTEROL: 78mg | SODIUM: 1888mg | CARBOHYDRATES: 19g | FIBER: 1g | SUGAR: 7g | PROTEIN: 26g
Ingredients
- 12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)
- 3 medium red or sweet onions
- 24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)
- 1 teaspoon salt and pepper
- 1 tablespoon brown sugar
- 1 c beef stock
- 1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)
- 1 teaspoon paprika or smoked paprika (optional)
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Instructions
Place a 10-inch skillet on the stove and turn the heat to medium-high. Add oil and allow it to become hot.
Add the brats, then cook each side for about 2 minutes or until they turn brown. Move them onto a clean plate.
Turn the heat down to medium, then add butter and allow it to melt. Add the onions, then sauté for a few minutes until soft.
Add the thyme, salt, brown sugar, pepper, and paprika. Stir and cook for 6 more minutes to caramelize the onions.
Bring the beef back into the skillet, then toss to coat. Scrape the bottom of the skillet to get the browned bits.
Add the beef stock, then stir until well blended. Simmer everything for about 20 minutes or until the sauce reduces its volume. Remove from the heat.
Serve right away. Enjoy!
Notes
You can use pre-cooked brats for this recipe. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
