I am slowly cleaning out the refrigerator of our last Community Supported Agriculture (CSA) share so we are eating lots of salads and the last of the preserved blueberries. It has been a busy week getting the kids ready for camp and us ready for our vacation. Lots of laundry and organizing.
I need simple dinners. Right now we are forgoing lots of sides for salads (using up that CSA share) with varying toppings. I added chopped eggs on this night with red peppers and balsamic dressing.
This was a hit! I always worry with my children about cooking with beer and wine because if it has any after taste or even smells like alcohol they tend to not even want to try it because they don’t like the taste. This recipe cooked off the beer enough that they were actually asking for more of the beer sauce to put over the brats when they were eating them.
This recipe is time-consuming in that the caramelized onions need to sweat for 30-40 minutes but it really is just stirring the onions every once in a while to keep them from sticking to the skillet and browning too quickly.
Tip: Use whatever beer you like or have on hand but a Lager or red ale would be perfect in this recipe.
Beer Braised Brats with Caramelized Onions
- 2 large sweet onions, thinly sliced
- 3 tablespoons butter
- a pinch of salt
- 2 lbs. bratwurst
- 1 (12 oz) bottle of beer, preferably a Lager or Red
- 2 tablespoons dark brown sugar
- 4 teaspoons Worcestershire sauce
- 8 rolls or pita pockets for serving, if desired
- Melt the butter in a large skillet over medium-low heat. Add the onions with a pinch of salt once the butter has melted. Stir the butter and onions together and turn the heat to low. Let the onions cook on low for 30-40 minutes stirring occasionally. You do not want them to start to brown too quickly as they will not be as sweet as if you let them cook low and slow.
- After the onions have been cooking for about 15-20 minutes add the bratwurst to a saucepan, along with the beer. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for about 15 minutes. The bratwurst will turn white as they cook.
- Remove the sausages with a slotted spoon and place on a plate. Turn the heat to high so the beer mixture boils again. Add the brown sugar and Worcestershire sauce. Stir well and continue boiling.
- Grill the brats for 5 minutes or so to get a nice brown caramelized coating on the outside. Remove brats from grill.
- When done your beer sauce should have reduced down to about a quarter of a cup of liquid. Place grilled brats back in the beer sauce and spoon sauce over brats.
- To serve add a brat to a roll or pita and cover with caramelized onions. Spoon extra sauce over onions as desired.