Prep time: 2 mins | Cook time: 35 mins | Total time: 37 mins | Yield: 4 – 8 Servings
Mouthwatering Skillet Beer Brats that you can easily and quickly make on a grill or stovetop. Brats simmered in a malty beer sauce with soft, almost caramelized onions is one of life’s illustrations of pleasure.
INGREDIENTS
1 tablespoon vegetable oil
24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)
1 tablespoon butter
3 medium red or sweet onions
1 tablespoon brown sugar
1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)
1 teaspoon salt and pepper
1 teaspoon paprika or smoked paprika (optional)
12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)
1 c. beef stock
HOW TO MAKE SKILLET BEER BRATS
Step 1: Over medium-high heat, heat a 10 to 12-inches skillet. Add the oil to the skillet in about 2 minutes. Cook the brats for about 1 to 2 minutes on each side until nicely brown. Set the cooked brats aside.
Step 2: Adjust the heat to medium. Add butter to the skillet and melt. Saute the onions, brown sugar, thyme, salt and pepper, and paprika for about 6 to 8 minutes until the onions are soft and just starting to caramelize.
Step 3: Over the softened onions, pour the beer. Stir, scraping any browned bits from the bottom of the skillet. Pour in the beef stock, then add the brats to the skillet, making sure that the brats are nicely submerged. Let the beer sauce simmer for about 20 to 25 minutes until it has reduced and the brats are completely cooked (160 degrees F). If using pre-cooked brats, simply make sure the sauce has reduced and the temperature doesn’t matter.
NOTE:
For brats, you can use either pre-cooked or uncooked brats, flavoured with beer already or not, all pork or not, finely ground or coarse ground, homemade or store-bought.
OPTIONAL GRAVY:
You can use the beer sauce left in the pan to make the gravy after you’ve used up the brats and onions. Simply heat over medium heat a small saucepan. Melt 2 tbsp butter, whisk in 2 tbsp flour, add in the beer sauce from the skillet and whisk continuously. Add water, a tbsp at a time, if you need to thin the gravy out. If needed, season with salt and pepper.
NUTRITION FACTS:
YIELD: 8, SERVING SIZE: 1
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
- 1 tablespoon vegetable oil
- 24 ounces brats (can work out to 8 links or less, depending on the type of bratwurst you buy)
- 1 tablespoon butter
- 3 medium red or sweet onions
- 1 tablespoon brown sugar
- 1 tablespoon thyme (fresh-picked leaves or dried), more to garnish (optional)
- 1 teaspoon salt and pepper
- 1 teaspoon paprika or smoked paprika (optional)
- 12 ounces dark, malty German lager (bock, doppelbock, Dunkel, Vienna lager, Oktoberfest lager)
- 1 c. beef stock
Instructions
Step 1: Over medium-high heat, heat a 10 to 12-inches skillet. Add the oil to the skillet in about 2 minutes. Cook the brats for about 1 to 2 minutes on each side until nicely brown. Set the cooked brats aside.
Step 2: Adjust the heat to medium. Add butter to the skillet and melt. Saute the onions, brown sugar, thyme, salt and pepper, and paprika for about 6 to 8 minutes until the onions are soft and just starting to caramelize.
Step 3: Over the softened onions, pour the beer. Stir, scraping any browned bits from the bottom of the skillet. Pour in the beef stock, then add the brats to the skillet, making sure that the brats are nicely submerged. Let the beer sauce simmer for about 20 to 25 minutes until it has reduced and the brats are completely cooked (160 degrees F). If using pre-cooked brats, simply make sure the sauce has reduced and the temperature doesn’t matter.
Notes
For brats, you can use either pre-cooked or uncooked brats, flavoured with beer already or not, all pork or not, finely ground or coarse ground, homemade or store-bought. OPTIONAL GRAVY: You can use the beer sauce left in the pan to make the gravy after you’ve used up the brats and onions. Simply heat over medium heat a small saucepan. Melt 2 tbsp butter, whisk in 2 tbsp flour, add in the beer sauce from the skillet and whisk continuously. Add water, a tbsp at a time, if you need to thin the gravy out. If needed, season with salt and pepper.
