This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
Beer simmered bratwurst is an easy way to add more flavor to a package of brats before you brown them. The sausages gently cook in beer with caraway, sage, and bay leaf, then get a quick sear in a skillet for a golden, seasoned exterior.
This recipe is useful when you want a hearty dinner without standing over the stove for very long. The beer keeps the bratwurst moist while it cooks, and the final sear gives the casings a little color and texture.
Serve the brats with sauerkraut and mustard, or tuck them into toasted rolls for a simple sandwich similar to my bratwurst sliders.
Why This Bratwurst Recipe Works
Simmering the bratwurst before browning cooks the sausages gently and helps prevent the casings from splitting in a hot skillet. It also gives the beer and seasonings time to flavor the brats.
Once they are cooked through, a short sear adds the browned finish that simmering alone cannot provide.
Ingredient Notes
Beer: Use a beer with a flavor you enjoy drinking. A German-style beer works well, but a light lager or amber ale is also suitable.
Seasonings: Caraway seeds, fresh sage, and bay leaf give the cooking liquid a savory, gently earthy flavor.
Bratwurst: Use uncooked bratwurst for this recipe. It works with pork, beef, or other fresh bratwurst varieties.
Flour coating: A light coating of seasoned flour helps the bratwurst brown in the skillet and adds a little texture to the outside.
Whole-grain mustard: The tangy mustard balances the rich sausage and is worth serving alongside the finished brats.
What to Serve with Beer Simmered Bratwurst
Sauerkraut and whole-grain mustard are the classic pairing for beer simmered bratwurst. They also pair well with my German red cabbage and German potato salad.
For a full meal, try my bratwurst and sauerkraut with apples, where the fruit adds a nice contrast to the savory sausage.
You can also serve the brats in toasted hoagie rolls with sauerkraut and pickles, alongside roasted vegetables, or a simple potato salad.
For another easy sausage dinner, my sheet pan sausage and vegetables uses one pan for the sausage and the vegetables.
Pin this now to find it later!
Pin It
Beer-Simmered Bratwurst
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 bottles of beer, I used St. Pauli Girl German beer
- 1 teaspoon ground caraway seeds
- 3 tablespoons chopped fresh sage
- 1 bay leaf
- 8 links Bratwurst, uncooked
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ¼ cup olive oil
- whole grain mustard
Instructions
- In a heavy dutch oven or pan with a lid, add the beer, caraway seed, chopped sage and bay leaf. Bring to a boil over medium-high heat then reduce it to a simmer. Add the bratwurst and cover with a lid.
- Simmer the brats in the beer for 20 minutes then check the temperature with a meat thermometer. When the internal temperature reaches 160°, transfer the brats to a plate.
- Combine the four, salt and pepper in a shallow dish. When the bratwurst is cool enough to handle, coat them with oil and dredge them in the flour mixture.
- Heat the oil in a skillet over medium high heat. Add the bratwurst, turning them with tongs to brown on all sides. When the brats are browned, transfer them to a plate and cover them with foil and let them rest for 10 minutes before slicing them.
Notes
- This was served as the main course in a meal with sauerkraut, potatoes and carrots. They may also be served as a sandwich with hoagie rolls and sauerkraut and pickles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I like brats, and make them from time to time. Simmering in beer really is the way to go. Love the idea of adding caraway seeds — I’ll be trying that. Fun post — thanks.
Thanks, John…these were delicious!