Tailgating, state fairs, backyard BBQs, Oktoberfest parties: No matter which of these shindigs you're attending, you're going to find beer brats. We might be a little biased, but this dish of beer brats with caramelized onions is one of our favorite recipes for any type of gathering. It's so easy to make and will have everyone asking for seconds.
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The key here is the caramelized onions. As a topping, they add sweetness and depth of flavor to the brats. The other important ingredient is beer. A German-style pilsner or American lager is perfect, but any beer you like to drink will work here, too.
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To cook the onions, melt butter in a large skillet, then add the white or yellow onions and peppers and cook on medium heat for about 15 minutes or until the onions are golden brown and soft. Then place the beer, crushed red pepper, salt, and pepper into a large saucepan or dutch oven. Add the bratwurst sausages and bring the liquid to a boil, then reduce to medium heat and simmer for 10 minutes. Once the bratwurst is cooked, take them out of the liquid and discard the beer.
Preheat your grill for medium-high heat and lightly oil. Add the bratwurst and cook until slightly charred and crispy, about four minutes per side. Serve in hot dog buns or hoagie rolls and top with the caramelized onion and pepper mixture.
Beer Brats with Caramelized Onions
Ingredients
- 1 Tbsp butter
- 1 onion, thinly sliced
- 1 green pepper, sliced thinly
- 4 12-oz cans of pilsner style beer
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 8 bratwurst sausages
- 8 hot dog buns
Instructions
- In a large skillet melt butter. Add onions and peppers and cook on medium, stirring occasionally, until golden brown and soft, about 15 minutes. Set aside.
- In a large saucepan or dutch oven, add beer, crushed red pepper, salt and pepper. Add sausages and bring to a boil. Reduce to medium and simmer 10 minutes. Remove bratwurst and discard beer.
- Preheat your grill for medium-high heat and lightly oil. Add bratwurst and cook until slightly charred, about 4 minutes per side. Serve in buns topped with onion and pepper mixture.
