Beer-Simmered Bratwurst
Beer-Simmered Bratwurst seasoned with caraway and sage is an easy recipe for an Oktoberfest meal and served with a whole-grain mustard.
Servings: 6 servings
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
Serving: 1 | Calories: 289kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 328mg | Fiber: 1g | Sugar: 1g
