Beer brats with onions
Juicy bratwurst simmered low and slow in beer with a heap of soft sweet onions, then browned for snap and piled into buns.
- 280 min total
- 15 min hands-on
- Anyone can make this
- Serves 5
- About $2.36 a serving
- 560 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 5 servings.
- 2 yellow onions, thinly sliced
- 5 bratwurst, 1 package, raw
- 2 tbsp butter
- 2 cans lager beer, 12 oz cans
- 5 hot dog buns
- ¼ cup Dijon mustard
- 1 cup sauerkraut, drained (optional)
Each serving has about 560 calories, 20 g protein, 36 g carbs and 34 g fat, and costs about $2.36 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No butter? Ghee works.
Steps
Tap an underlined word for a quick explanation.
Spread the onions in the slow cooker and lay the brats on top.
Dot the butter over them and pour in the beer.
Cover and cook on low 4 hours, until the brats are firm and 160°F in the middle.
Timer: 240 min
Dolly’s tip: In a hurry? High for 2 hours works too. They hold happily on warm for a party.Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Lift the brats out with tongs. Heat a large over medium-high and them 2 to 3 minutes a side for a snappy skin.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 2 min 30 sec
Dolly’s tip: Brats are already cooked by now, so this is only for color. Don’t poke holes in them or the juice runs out.Scoop the onions out of the beer with a slotted spoon.
Tuck the brats into the buns and pile on the onions, mustard and sauerkraut.
Dolly’s tip: Leftover brats keep 4 days in the fridge. Warm them in a skillet with a splash of the onion liquid.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
