Recipe

Beer Brats

Brats simmered in beer with onions, then seared until browned and snappy. A low-drama classic that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

Beer brats browned in a cast iron skillet with caramelized onions, served on toasted buns with mustard on a wooden table

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Beer brats are one of those meals that feel like a whole vibe with very little effort. You do the gentle thing first, which is a quick simmer in beer with onions so the sausages cook through and pick up flavor. Then you do the loud thing, which is a hot sear so the casing gets that crisp snap and the onions turn jammy and sweet.

My favorite part is that this is forgiving. Use the beer you actually have, use the pan you actually own, and taste as you go. If your onions get a little darker than planned, congratulations, you just discovered deeper flavor.

Raw bratwurst links, sliced onions, garlic, mustard, butter, and a bottle of beer arranged on a kitchen counter with a cutting board

Why It Works

Juicy brats that stay plump: Simmering in beer cooks them through gently before the sear, so you do not split the casings or dry them out.
Onions with real personality: They soften in the beer, then caramelize in the pan drippings and butter.
Bold, balanced flavor: Beer brings malt sweetness and a tiny bitter edge, mustard adds bite, and a quick sear adds that browned, savory finish.
One-pan friendly: Stovetop method is fast and reliable, with an optional grill finish if you want extra char.

Pairs Well With

Storage Tips

Refrigerate: Store brats and onions together in an airtight container for up to 4 days. Add a splash of beer or water to keep things juicy.

Freeze: Cool completely, then freeze brats with onions in a freezer bag for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm in a covered skillet over medium-low with a tablespoon or two of water or beer until steaming hot throughout (or 165°F in the center), then uncover and crisp the outside for 1 to 2 minutes. Microwave works, but the skillet brings back the snap.

Cooked beer brats and onions packed in a glass meal prep container on a kitchen counter

Common Questions

What kind of beer is best for beer brats?

A lager, pilsner, or wheat beer is the easiest win. They are crisp, not too bitter, and play nice with onions. Avoid super hoppy IPAs unless you love that bitterness, because it can concentrate as the liquid reduces. Also, skip very dark, roasty beers (like some stouts or porters) unless you want that flavor front and center. Use a beer you would actually drink.

Do you have to boil brats in beer?

Not a hard boil. A gentle simmer is the goal. Boiling can split casings and push fat out of the sausage. Keep it at a low bubble and you will be rewarded.

Can I make beer brats without a grill?

Absolutely. This recipe is written for the stovetop. If you have a grill, consider it a bonus finishing step for extra char, not a requirement.

Should I poke holes in the brats?

Nope. Keep them intact so the juices stay inside. If they split, it is usually from too much heat too fast.

How do I know the brats are done?

Safest is a thermometer and the package instructions. For raw brats, a good target is 160°F for pork and 165°F for chicken or turkey. Some bratwursts are pre-cooked, so you are reheating and browning instead of cooking from raw. Either way, the simmer-then-sear method is reliable as long as the brats are hot all the way through.

Can I use non-alcoholic beer?

Yes. It still brings malt flavor. If it tastes a little sweet, add an extra teaspoon of mustard or a splash of vinegar at the end to balance it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet with lid (cast iron or stainless steel)
Tongs
Knife and cutting board
Measuring cup
Instant-read thermometer (optional, but helpful)

Beer brats are my go-to when I want dinner to feel social, even if it is just me in a hoodie at the stove. The simmer smells like a backyard cookout, and the sear sounds like you know what you are doing. I started making them this way because I wanted grill flavor without babysitting a grill, and now I honestly prefer the control. Plus, those onions. If you have ever eaten a brat and thought, “I need more of whatever is happening under the sausage,” this is that.

Beer Brats

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

4 bratwurst links (about 1 to 1 1/4 pounds total)
2 large yellow onions, thinly sliced
2 cloves garlic, thinly sliced (optional but recommended)
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 (12-ounce) bottle or can beer (lager, pilsner, or wheat beer)
1 tablespoon Dijon mustard (plus more for serving)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
4 brat buns or hoagie rolls, split
Sauerkraut or pickles, for serving (optional)

Thinly sliced yellow onions piled in a bowl next to bratwurst and a bottle of beer on a kitchen counter

Instructions

Start the onions. Set a large skillet over medium heat. Add olive oil and 1 tablespoon butter. When the butter melts, add the sliced onions and a pinch of salt (this is just to help the onions get going). Cook 6 to 8 minutes, stirring occasionally, until softened and starting to turn golden at the edges.
Add beer and simmer. Add the garlic (if using) and cook 30 seconds. Pour in the beer and stir in the Dijon mustard, pepper, and the measured 1 teaspoon salt. Nestle the bratwurst links into the liquid. Bring to a gentle simmer (not a boil), then cover and reduce heat to medium-low. Simmer 12 to 15 minutes, turning brats once, until nearly cooked through.
Uncover and reduce. Uncover the skillet and raise heat to medium. Let the liquid reduce for 3 to 5 minutes, or until there is just a shallow layer of liquid left and the onions look glossy and saucy (not dry).
Sear for crisp edges. Push the onions to the sides. Add the remaining 1 tablespoon butter to the center. When it foams, sear the brats 2 to 4 minutes total, turning as needed, until browned all over. If the pan looks dry, splash in 1 to 2 tablespoons water or beer to keep the onions from scorching.
Toast the buns. Optional but worth it: toast buns cut-side down in the skillet for 30 to 60 seconds, just until lightly crisp.
Serve. Pile onions onto buns, add a brat, and hit it with mustard. Add sauerkraut or pickles if you want that tangy crunch.
Grill finish option (if you want). After the simmer, transfer brats to a hot grill and cook 2 to 3 minutes per side for char. Keep the onions in the skillet reducing while you grill.

Nutrition information is estimated.

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Beer Brats

Why It Works

Pairs Well With

Recommended

One-Pan Cabbage and Sausage

Skillet Polska Sausage and Peppers

Olive Garden Zuppa Toscana (Copycat)

Olive Garden Style Zuppa Toscana

Storage Tips

Common Questions

Common Questions

What kind of beer is best for beer brats?

Do you have to boil brats in beer?

Can I make beer brats without a grill?

Should I poke holes in the brats?

How do I know the brats are done?

Can I use non-alcoholic beer?

Beer Brats

Ingredients

Instructions