Great Brats, when You Can't Grill

5.0(5)

A friend in Germany convinced me that Brats were born for the grill, however, this stove top method rocks for brats. I recently bought some butcher-stuffed brats in Chicago along with some fine beer and we had some brats that rock.

by Red_Apple_Guy·published 2008-07-22

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Lunch/Snacks

Servings

4 serving(s)

Total time

50 min

prep 10 min

Calories / serving

534 kcal

Ingredients (5)

serves

1 lb bratwurst (uncooked is fine)bratwurst
8 ounces beer (good quality, not light)beer
1 medium onion (sliced)onion
4 hot dog buns (I used brat rolls)
good mustardmustard

Instructions (8 steps)

01Slice onion and place in 9 to 10 inch skillet.
02pour in bottle of beer.
03add brats and simmer until onion is tender and brats are firm and cooked through (160 F internal temp).
04When beer has evaporated, allow brats and onions to brown while turning frequently, adding a little oil if the pan needs it.
05When the onions turn golden, remove.
06When the brats are browned on all sides, plate them.
07

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Rich recipe — supports nutrition-aware planning.