Beer simmered bratwurst is a great way to elevate the flavor of your favorite brats. The beer helps to tenderize the meat and adds an extra layer of richness. It is a perfect way to celebrate Octoberfest, but these brats are delicious any time of the year.
When my husband was in the Army he spent a year in Germany where he became well acquainted with bratwurst. October usually stirs up those memories and brings a craving for bratwurst and sauerkraut cravings. Our beer simmered bratwurst and sauerkraut is a perfect dish to celebrate Oktoberfest.
Your kitchen will have the most wonderful aroma as these brats simmer in the pot of beer, herbs, and spices. This is an easy entrée for a busy weeknight dinner. Just heat up a jar of sauerkraut and roast some root vegetables while the bratwurst simmers in the beer.
If you want some more recipes to celebrate Octoberfest, try our Jaeger Schnitzel with mushroom sauce, slow cooker corned beef, hot Reuben sandwich, savory kraut burger sliders, or braised brats with apple sauerkraut.
What is Bratwurst?
Bratwurst is a German sausage typically consisting of pork, beef, or veal. They are seasoned with salt, pepper, and various spices that vary by region. They are stuffed into natural casings and sold raw.
Wurst is a German specialty family of sausages and cold cuts. They are a huge part of German cuisine. They are a mixture of ground meats, spices, and seasonings, stuffed into casings and twisted off at lengths to form sausages. The casings consist of either natural or artificial material. There are four types of wurst with each type having its own subdivisions, local variations, and names:
- Rohwurst: Cured and smoked by the butcher. no cooking required
- Bruhwurst: Both smoked and scalded by the butcher, eaten as-is or reheated
- Kochwurst: Smoked and well cooked by the butcher. Americans generally call these cold cuts.
- Bratwurst: Sold raw by the butcher and must be cooked before eating.
Ingredients Needed
- Beer. Use a good beer that you enjoy the flavor of. I used St. Pauli Girl German beer
- Herbs. Caraway seeds, fresh sage, bay leaf, salt, and pepper.
- Fresh raw bratwurst.
- Flour
- Oil
Recipe Highlights
Here is a brief overview to get an idea of what to expect with this recipe for beef simmered bratwurst. Scroll down to the printable recipe card for all the details.
The word ‘Brat’ actually means pan-fried. And to prevent the casing from splitting while being pan-fried, we simmer them in liquid first.
- Add the beer and herbs to a pot and bring it to a boil. Reduce the heat to a simmer and add the bratwurst.
- Transfer the bratwurst to a plate and allow them to cool.
- When the bratwurst is cool enough to handle, coat them with oil and dredge them in the flour mixture.
- Heat some oil in a skillet and sear the brats until golden brown.
? Tips for Success
Use a good quality beer that you enjoy. The malty notes in the beer will permeate into the brats and add to the flavor.
Simmer the bratwurst until they reach an internal temperature of 160°F with a meat thermometer.
Dredge the bratwurst in flour before you sear them. It is a simple step that adds a seasoned coating and helps the brats get a deep, golden brown color.
If your skillet is small, work in batches and sear the brats just a few at a time.
What to Serve with Beef Simmered Bratwurst
- Sauerkraut
- Roasted carrots
- Braised red cabbage
- Truffle Mashed Potatoes
- Inside a toasted hoagie roll
- Red cabbage and apples
- Coleslaw
⏲ Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Reheat the brats in a skillet until heated through. You can also zap them in the microwave in 30 second increments if you turn them frequently.
Whatever you choose to serve with these beer-simmered brats, be sure to include a good whole-grain mustard. The tangy-sweet taste is marvelous with these rich sausages.
Beer Simmered Bratwurst is an easy, uncomplicated recipe to prepare, although it is not ‘diet friendly’. But, you need this in your life for at least one meal during the annual Oktoberfest. You can always ‘diet tomorrow’….:)
More Recipes for Oktober Fest:
Beer-Simmered Bratwurst
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 of fresh raw bratwurst
- 1 cup all-purpose flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup coconut or olive oil
- whole-grain mustard for serving
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.
John@Kitchen Riffs
Wednesday 15th of October 2014
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.
Pat
Wednesday 15th of October 2014
Thanks, John...these were delicious!