Ingredients
Beer Braised Brats
- 4 Bratwurst Sausages
- 2 Tablespoons Olive Oil
- 0.5 cup, sliced Onion
- 11 ounces (1 bottle) Beer
- 4 Pretzel Buns
Toppings
- Sauerkraut
- Pickles
- Mustard
- Fresh Chives
Directions
Meaty, juicy, very German Oktoberfest beer braised brats!
What is more German than beer braised pork sausages on a pretzel bun with sauerkraut?
It’s like a German hot dog but better!
Growing up in Germany, Oktoberfest wasn’t something we celebrated.
However, every year when the summer ends we have Erntedankfest, which is sort of like Thanksgiving.
It is a celebration for the gifts of the summer harvest, getting together and eating (and of course drinking) a lot!
Erntedankfest is celebrated end of September, the same time as Oktoberfest.
The real Oktoberfest is an annual food and beer focused festival that occurs in Munich, Germany. It attracts lots of visitors from all over the world.
What are the must eat items for this celebration? Sausages, lots of them, pretzel or as we call them Bretzel, Schweinebraten which is roasted pork, spätlze and beer.
As a kid, I constantly craved Bratwurst and you can get them on every corner in Germany. Now, as an adult I crave a beer with my sausage…a German beer!
To combine my love for these two, I have created this Oktoberfest beer braised brats recipe.
The pork sausages simmer and slowly braise in beer which truly enhances their flavor.
Bratwurst can be enjoyed on their own with some sides but the pretzel bun “hot dog” style is the way to go!
Dare I say umami when it comes to taking a bite of this?
Hope you give this recipe a try!
Prost und Guten Appetit!
Steps
1 Done | Sauté The Onions and Brown the SausagesHeat a large skillet with 2 tablespoons of olive oil then add the sliced onion and sauté on medium heat for 3-4 minutes. Next, nestle in the sausages and brown on both sides for 4-5 minutes. Lower the heat to medium-low and add 1 bottle of beer. I like using a German light wheat beer and for this recipe I am using Weihenstephaner Vitus. Simmer the sausages and onions in the beer on medium-low heat (uncovered) until the liquid has reduced down, about 20 minutes. |
2 Done | Toast The Buns & ServeI like to toast the buns on a baking sheet for 5 minutes at 350°F in the oven. Slice open the buns then add some sauerkraut and the beer-infused onions then add a bratwurst, top with mustard and chives. |
13 Comments Hide Comments
Where in Germany are you from?! I have a German husband and we lived 8 years in Berlin and the last 2 in Munich. 🙂 And this looks delicious!
Oh wow! I grew up in Stuttgart!
Thanks for sharing this German food and tradition. I love hearing about other cultures and cuisines, and while I love brats, I don’t have the same familiarity with its origins or traditions. Yum with the onions and mustard!
Ah this looks perfect! Can’t believe it’s almost October already.
Love this recipe that makes it possible to enjoy delicious German sausages in a healthy way!
The German half of me is drooling. Well, the rest of me is, too, to be honest. Haha. These look so delicious!
I love brats with sauerkraut and my goodness those pretzel buns look amazing.
This recipe is so perfect for October. Classic recipe!
Love brats cooked in beer! I’m totally going to experiment with gluten-free beers so I can try these over some cauli mash or something like that.
Living in Austria, I should have known better. But never tried those. My next adventure.
This is childhood memories for me…my uncle used to make beer braised brats every family gathering! Such happy times!
It looks so delicious Joni!! Well done 🙂
I found your blog looking for a recipe for hug fish surprised to know that you grew up in Germany I lived in Karlsruhe from 1950 to 1954 and then again in 1958 to 61 approximately period I love German cooking I enjoyed Germany my son was born in Heidelberg I make German recipes now I will let you know how the hagfish turns out when I finish it sometime soon. Nice to meet you!