Beer Braised Bratwurst with Onions

(Last Updated On: June 13, 2019)

During a recent trip to Germany we sampled beer-braised bratwurst sausage in a rich brown gravy with onions over mashed potatoes. The dish tasted like everything I expected and probably even tasted better sitting in a dark tavern on a cold December day with a generous pour of beer.

We were inspired enough to recreate the dish with our own twists. Create your own Oktoberfest at home by adding our Perfect Mashed Potatoes and Brussel Sprouts made with Pancetta and a red wine vinaigrette. Better, of course, with a nice cold beer.

Oktoberfest Menu

 

Beer Braised Bratwurst with Onions

Beer Braised Bratwurst with Onions

Beer Braised Bratwurst with Onions - part of a perfect Octoberfest menu!

Ingredients

  • 2 Servings
  • 2 Bratwurst sausages or other German-style Sausage of your Choice
  • 2 tablespoons Butter
  • 1 ½ onions, thickly sliced
  • 1 12- ounce dark German beer, Dunkel
  • 2 Cloves garlic, minced
  • 1/2 Cup Beef Broth

Instructions

  1. In a cast iron or regular skillet, melt butter the over medium high heat.
  2. Add the onion and cook for about 2 minutes when they begin to soften.
  3. Add the garlic and continue to cook for another 2 minutes.
  4. Add the bratwurst, beer and beef broth, making sure the sausages are fully covered. If needed you can add a little water.
  5. Bring the mixture to a boil and then cover and reduce the heat to a simmer.
  6. Cook for 30-40 minutes, turning occasionally until beer/broth mixture cooks down to by about 1/2.
  7. Remove the liquid and return the bratwurst to the pan, browning them on either side. You can also do this under the broiler or on the grill.
  8. If you prefer a thicker sauce, return the liquid to the pan combine 1/4 cup of sauce on the side with 2 teaspoons of flour or cornstarch. Mix until they are fully combined and there are no lumps, then return to the pan. Return to the sauce to a boil and stir occasionally until the sauce has reached your desired consistency.
  9. Serve with a grainy or Dijon mustard, and preferably on a bed of mashed potatoes.

Perfect mashed potatoes with leeks

Brussel Sprouts with Pancetta and Red Wine Vinaigrette

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