Beer Brats or Sausage
Beer brats are a tradition in places like Wisconsin and anywhere that beer and pork are popular. This method, in which the sausages are poached in beer, then held in the liquid until time to grill or sauté to get a nice browned, snappy skin, infuses them with extra flavor. The bonus of beery red onions to sauté alongside makes for a great topper.
- 6 bratwurst or other link sausages
- 1 small red onion, halved and cut into thin wedges
- 2 tablespoons butter
- 2 12-ounce bottles of beer (it will be discarded so don't use your best beer—an inexpensive beer will do)
- 2 teaspoons vegetable oil
- Place the brats, red onion, butter and beer in a skillet with a lid. Bring to a boil, then reduce the heat to simmer until the meat is completely cooked, about 10 minutes. Remove the brats to a plate and let drain.
- In another skillet, heat the vegetable oil over medium high heat and place the brats in the pan; sear the brats until they are browned on all sides. Place back in the beer to keep warm, if not serving immediately. Serve on buns with the beer braised red onions and your choice of condiments, including mustard and Sauer kraut.
Tips & Notes
For grilled brats, cook on a hot grill instead of sautéing on the stove, then put back in the beer to keep warm. For variety, try adding a little Worcestershire sauce, brown sugar, tabasco, garlic, or even soy sauce and sriracha to the beer mixture.
288 calories, 21 g. fat, 8 mg. cholesterol, 686 mg. sodium, 8 g. carbohydrate, 1 g. fiber, 15 g. protein