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This Beer-Braised Bratwurst and Onions recipe is a flavorful, hearty dish perfect for any casual dinner, BBQ, or Oktoberfest-inspired gathering. With just a few simple ingredients and about 45 minutes, you’ll have juicy sausages loaded with rich, beer-infused flavor.
Try This Next: For another cozy classic, try my German Potato Salad or Reuben Sandwich Sliders.
Why I Love This Recipe
- One Pan Wonder – Just one pan and under an hour to make!
- Great Balance of Flavor – The beer braised onions add sweetness and depth to this classic dish.
- Versatile Serving Options – Flexible serving options. You can serve on buns or with traditional German sides.
- Simple Ingredients – Uses simple ingredients and fresh bratwurst for maximum flavor.
RECIPE WALK-THROUGH
Before You Begin
Assemble all of your ingredients and do your prep.
- Fresh Bratwurst – Use uncooked brats (not smoked or pre-cooked). Johnsonville is a reliable national brand, but local butcher sausages are even better.
- Onions – Sweet onions are ideal, but white or red onions will also work.
- Beer – A regular lager is perfect. Avoid overly bitter styles like IPAs or stouts.
- Mustard – Grainy mustard adds texture and tang. Dijon, stone ground, or spicy brown are good alternatives. Skip yellow mustard for this one.
How To Make Beer Braised Bratwurst and Onions
See the recipe card below for full, detailed instructions
Start by browning fresh bratwurst in a large pan or skillet with a bit of oil. It takes just a couple of minutes per side to develop color.
Set the brats aside and cook sliced onions with butter, salt, and pepper over medium-low heat until soft and caramelized.
Stir in the mustard, pour in your beer, and let it come to a gentle simmer.
Return the bratwurst to the pan and let them simmer gently for 20–25 minutes, flipping halfway through. This lets the beer-braised onions soak up flavor while the brats finish cooking through. Make sure they hit 165°F inside.
Serve warm.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can fully cook the bratwurst and onions, let them cool, and store them in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to keep everything moist and flavorful.
What’s the best beer to use for braising bratwurst?
A mild lager is ideal. It complements the sweetness of the onions and the richness of the sausage without overpowering everything. You can also use a pilsner or amber lager, but steer clear of IPAs or stouts, which can add too much bitterness or heaviness.
Can I make this without beer?
Absolutely. If you’d prefer not to use alcohol, try substituting with low-sodium chicken broth or apple cider. It won’t taste quite the same, but it will still be flavorful and delicious.
Serving Suggestions
- On Toasted Buns: Serve bratwurst and onions on toasted buns with your favorite mustard, sauerkraut, or pickles.
- Go Traditional: For a full German-inspired meal, pair with warm potato salad, spaetzle, or red cabbage.
- Make It Spicy: Want a spicy kick? Stir a teaspoon of horseradish or hot mustard into the onions.
Storage Tips
The Best Way to Store Leftovers
Store leftovers in the fridge for up to 3 days. Reheat gently in a pan with a splash of water over medium-low heat until warmed through.
Recipe Tips
- Don’t Pierce the Bratwurst – it lets the juices escape and can dry them out.
- Be Gentle – Avoid boiling the beer mixture too hard; a gentle simmer ensures juicy sausages.
- Use a Thermometer – Some pinkness inside is normal—check doneness with a thermometer, not color.
More German Recipes
- German Pancakes
- German Fried Potatoes (Bratkartoffeln)
- Creamy German Cucumber Salad • Gurkensalat
- Pork Schnitzel
- Chicken Schnitzel
Beer Braised Bratwurst and Onions
Ingredients
- 2 tablespoons Neutral oil
- 6 Fresh Bratwurst sausages not smoked or already cooked
- 1 tablespoon Butter
- 2 Large sweet onions sliced
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 1 tablespoon Grainy mustard
- 12 ounces Lager or your favorite beer
- Serve with German sides like potato salad, sauerkraut, or serve on buns with mustard and condiments.
Instructions
- Heat a large pan or cast iron skillet over medium high heat. Add the oil, and once the oil shimmers add your bratwurst and cook for 2-3 minutes on each side until browned. Remove to a plate.
- Add the butter and onions to the pan and season with the salt and pepper. Reduce heat to medium low and cook, stirring occasionally until very soft, about 6-8 minutes.
- Add the mustard to the pan and stir to incorporate. Add the beer and bring the mixture up to a simmer and then turn to low and nestle the bratwurst into the onion and beer mixture. Simmer for 20-25 minutes, turning the bratwurst over halfway through cooking, until most of the beer has evaporated and the bratwurst are cooked through and register 165℉.
- Remove bratwurst and onions to a serving platter and serve warm. Bratwurst can be served with your favorite German sides or with buns and your favorite condiments.
Notes
- Store leftovers covered in the fridge for up to 3 days. Reheat sausages in a covered pan on the stove with a little water over medium low heat until heated through.
- You will want to use fresh bratwurst for this recipe, not smoked or already cooked. Most sausages come in packs of 5-6. Johnsonville is a national brand that can be used for this recipe. I like to buy local sausages from the meat counter at my local grocery store.
- Make sure to just simmer the bratwurst in the beer, you don’t want to have it at a hard boil, as this can actually dry out the brats.
- We used a regular lager for this recipe. You can use a good pilsner, amber, or dark lager as well. I would stay away from strong flavor or bitter beers like stouts or IPAs.
- Fully cooked bratwurst can have a pink hue in the center, even after being fully cooked. The nitrates and salt and it being in a casing can prevent the interior from oxidizing, causing a pink hue. To make sure the sausages are done, it is important to check for doneness with a thermometer, making sure it reaches 165℉.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
