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Beer brats are a beloved tradition at outdoor barbecues and summer gatherings throughout Wisconsin. The story of brats, or bratwurst, traces back to Germany. This is where this hearty sausage first originated. The early German settlers who arrived in Wisconsin brought with them their cherished culinary customs, establishing a rich food heritage that has endured for centuries.
What sets bratwurst apart from other sausages lies in its distinctive blend of spices and quality meats. Brats are typically made with ground pork rather than other meats. They are infused with a mix of pepper, nutmeg, or coriander, and often a hint of citrus. Unlike many other sausages, brats are not made with curing salt. This is why they maintain a natural, unaltered hue rather than the bright pink of cured meats. What makes a brat different from sausage and why Wisconsin loves them
This particular recipe for Dutch oven beer brats is truly exceptional. It was developed one evening by my husband when our outdoor grilling plans were changed by an unexpected rain shower. To my delight, he decided to prepare the brats using this method. I was pleasantly surprised by the end result! In fact, I’ve come to prefer this cooking style over traditional grilling. Plus, having him take over the kitchen provides me with a much-appreciated break! The beer-infused brats emerge from the cooking process irresistibly juicy. The addition of sautéed onions on top elevates them to a whole new level of deliciousness. Our favorite way to enjoy these savory brats is stuffed inside freshly made Pretzel Rolls. A combination that is simply divine and authentically German.
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Preparation, Servings, and Storage of Beer Brats
This delectable recipe takes about 45 minutes to prepare, making it a perfect option for a weeknight meal that is both satisfying and convenient. The brats are all cooked in a single Dutch oven, simplifying cleanup considerably. The recipe yields six plump and flavorful brats, and if you happen to have any leftovers, they store beautifully in the refrigerator. Kept in an airtight container, they can last for up to five days and can be quickly reheated in the microwave, allowing you to savor these tasty delights even after the initial meal.
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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 the 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 Rolls or brat bun with mustard.
Nutrition
