This recipe for dutch oven beer brats is excellent. It was developed by my amazing husband one evening when we planned to have brats but got washed out by a popup rain shower and were unable to use the outdoor grill. I was pleasantly amazed when he started making the brats this way! I actually prefer them prepared this way over grilled. Plus, he always makes them- so it’s a break from the kitchen for the evening!
These brats are super juicy, and the onions are a great addition on top of the brat. We enjoy these brats mostly inside of a pretzel bun. The recipe for the pretzel bun is in the bread category.
Print Recipe
Wisconsin Beer Brats
Equipment
- dutch oven
Ingredients
- 4 tbsp Salted butter (step 1)
- 1/2 Yellow onion, sliced
- 6 Brats (Johnsonville is my favorite)
- 12 oz Lager beer
- 2 tbsp Salted butter (step 4)
- 1 tsp Garlic powder
- 1 tsp Black pepper
- 1/2 tsp Red pepper flakes
Instructions
- Add butter to a dutch oven on medium high heat.
- Once the butter is melted, add brats. Sear brats in the dutch oven until they develop a nice crisp browning on the outside of the casing. This should take about 3-4 minutes. Turn the brats and sear on the other side.
- While the brats are searing on the second side, add the onions to the dutch oven, stirring to soften.
- Once the brats are browned on both sides, reduce the heat to medium and add the lager, 2 more tbsp butter, garlic powder, black pepper, and red pepper flakes.
- Allow the brats to simmer in the beer for about 25 to 30 minutes or until the liquid is reduced to half and is dark golden brown.
- Serve in a delicious pretzel roll or brat bun with mustard.
