Bratwurst in Beer and Onions (Beer Brats)

Bratwurst in Beer and Onions

These Bratwurst in Beer and Onions start with browned bratwurst, then finish in a skillet with slow-cooked, lightly caramelized onions, German beer and caraway seeds. As the beer reduces, the onions become soft and savory, giving you plenty to spoon over the sausages when they’re done.

I like these beer brats served in a sturdy roll with mustard, but they’re just as good plated with potatoes, sauerkraut or another German side dish.

If you’re building out a German dinner, my German Potato Pancakes make an easy side for these beer brats.

Ingredients and Substitutions

You don’t need much to make brats in beer. You’ll find the full ingredient list and measurements in the recipe card below.

• Bratwurst: Use fresh, uncooked bratwurst rather than fully cooked sausage. Pork bratwurst is my first choice.
• Onions: Yellow onions work best here. Slice them fairly thin so they have time to soften and cook down into the beer.
• Beer: Stick with a malty beer rather than something aggressively hopped. Märzen, Oktoberfest lager, dunkel, Vienna lager, Helles, bock and malt-forward amber ale are all good choices.
• Caraway Seeds: A small amount adds an earthy, slightly anise-like flavor that works especially well with bratwurst, onions and beer.
• Beef Broth: Adds savory flavor and keeps the sauce from tasting like straight reduced beer.

What Kind of Beer Is Best for Bratwurst?

The best beer for bratwurst is malty, smooth and not overly bitter. There are several types of beer that work well, but since the liquid reduces as it cooks, you want to avoid anything that becomes harsh or overly bitter when concentrated.

• Märzen: Toasty and malty without being heavy. This is one of my first choices.
• Oktoberfest Lager: An easy match for bratwurst, especially if you’re serving these as part of an Oktoberfest-style dinner.
• Dunkel: A little darker with deeper malt flavor.
• Vienna Lager: Smooth and lightly toasted.
• Amber Ale: A malt-forward amber ale works well too. Look for one with more toasted malt character than hop bitterness.
• Helles: A lighter option if you don’t want the beer flavor to dominate the onions. This is typically my go-to variation.
• Bock: Richer and maltier, giving you a slightly deeper sauce.

You don’t need an expensive beer. I’d rather use a straightforward lager with good malt flavor than something complicated.

Beer to Avoid

I’d skip heavily hopped IPAs. As the beer reduces, the bitterness can become more pronounced and start competing with the onions and bratwurst.

I’d also leave heavily flavored fruit beers and very roasty stouts for another recipe. Here, malt is what you want.

Can You Use Non-Alcoholic Beer?

Yes. You can substitute a malt-forward non-alcoholic lager 1:1 for regular beer without changing the cooking method. If you’re specifically avoiding alcohol, this is a better option than relying on cooking to remove all of the alcohol from regular beer.

How to Make Beer Brats

This is a simple stovetop beer brats recipe: brown the bratwurst first, slowly cook the onions in the same skillet, then add the beer and finish the sausages in the liquid.

1. Brown the Bratwurst

Heat the oil in a large skillet over medium-high heat. Brown the bratwurst for 1–2 minutes per side, then transfer to a plate. They don’t need to be cooked through yet; you’re just getting some good color and leaving those browned bits behind in the skillet.

2. Cook the Onions

Reduce the heat to medium-low and add the butter and onions. Cook for 15–20 minutes, stirring occasionally, until very soft and starting to turn golden. Add the caraway seeds, salt and black pepper during the last minute.

3. Add the Beer and Beef Broth

Pour in the beer, scraping up the browned bits from the bottom of the skillet, then stir in the beef broth.

4. Finish the Brats

Return the bratwurst to the pan and gently simmer until cooked through, about 15–20 minutes depending on their size. Pork bratwurst should reach 160°F in the center.

You’ll sometimes hear this called boiling brats in beer, but keep the liquid at a gentle simmer rather than a hard boil. Continue cooking until the beer and onions reduce into a loose sauce. Reduce it a little further for brats served in buns, or leave more liquid for spooning over a plated dinner.

Beer Brats on the Grill

I make these beer brats on the grill too. Instead of browning the bratwurst in the skillet, heat the grill to about 350°F and grill the brats for about 2 minutes per side, just long enough to get some good color and grill marks.

While the brats are browning, place a skillet over direct heat and cook the onions as directed above. Add the beer and broth, then move the skillet to indirect heat and return the grilled bratwurst to the pan. Close the grill and gently simmer until the brats are cooked through.

Continue cooking until the beer and onions reduce into a loose sauce. Reduce it a little further for brats served in buns, or leave more liquid for spooning over a plated dinner.

Recipe Tips

• Don’t pierce the bratwurst. Leave the casings intact so the juices stay in the sausage.
• Use a wide skillet. A 10- to 12-inch skillet gives the onions enough room to cook down and helps the beer reduce more efficiently.
• Watch the salt. Bratwurst and beef broth can both be salty, so season the onions lightly at first.
• For buns vs. plates: Reduce the onions further for buns; leave a little more cooking liquid if you’re serving the brats on a plate.

What to Serve With Beer Brats

The simplest way to serve beer brats is in a sturdy roll with plenty of the onions and a sharp German mustard.

For a plated dinner, serve them with my German Potato Pancakes, Garlic Mashed Potatoes or German Potato Salad. Sauerkraut and braised red cabbage are also natural sides.

If you’re planning a larger German spread, add German Schnitzel or Jägerschnitzel with my Mushroom Gravy.

For Oktoberfest

Beer brats are a natural fit for an Oktoberfest spread. Serve them straight from the skillet with plenty of the beer-braised onions, then let everyone build their own plate or load them into rolls.

And don’t retire the German recipes when Oktoberfest is over. Once the weather turns colder, a batch of my German Mulled Wine (Glühwein) is worth making too.

Storing and Reheating

Store leftover bratwurst, onions and beer sauce together in an airtight container in the refrigerator for up to 3–4 days.

Reheat them in a covered skillet over medium-low heat. If the onions have absorbed most of the liquid, add a small splash of broth or beer and heat gently until the bratwurst are hot throughout.

You can microwave them, but the skillet does a better job of bringing the onions and sauce back together without overheating the sausage.