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Best 20-Minute Beer-Braised Bratwurst with Onions

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A quick and easy one-skillet dinner featuring juicy bratwurst braised in beer with caramelized onions. Ready in just 20 minutes, this weeknight meal is deeply satisfying and full of flavor.

Ingredients

Scale
  • 4 bratwurst links (about 1 pound)
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons unsalted butter
  • 1 bottle (12 oz) beer (lager or pilsner)
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • 1 tablespoon brown sugar (optional)
  • 4 hoagie or brat buns, toasted
  • Mustard and sauerkraut, for serving (optional)

Instructions

  1. Score the brats (optional but helpful): Use a sharp knife to make a few shallow slits on each bratwurst.
  2. Heat the skillet: Place your skillet over medium-high heat and add 1 tablespoon of the butter. Let it melt and foam.
  3. Sear the brats: Add the bratwurst to the hot skillet. Cook for 3–4 minutes per side, until deeply browned and crispy.
  4. Remove the brats and add the onions: Transfer the seared brats to a plate. Reduce the heat to medium and add the remaining 1 tablespoon of butter. Toss in the sliced onions, salt, pepper, and brown sugar (if using). Stir to coat.
  5. Deglaze with beer: Pour in the beer, scraping the bottom of the skillet with a wooden spoon to lift up the browned bits. Let the beer bubble and reduce slightly, about 2 minutes.
  6. Return the brats to the skillet: Nestle the bratwurst back into the onions and beer. The liquid should come about halfway up the sides of the brats.
  7. Simmer: Bring the liquid to a gentle simmer, then reduce the heat to medium-low. Cover the skillet and let it cook for 8–10 minutes.
  8. Toast the buns: While the brats simmer, split your buns and toast them in a toaster or under the broiler for 1–2 minutes.
  9. Finish the onions: Remove the lid and turn the heat up to medium-high. Let the liquid cook down until mostly evaporated and the onions are sticky and caramelized, about 3–4 minutes.
  10. Assemble and serve: Place a bratwurst in each toasted bun. Pile the caramelized onions on top. Add mustard and sauerkraut if desired. Serve immediately.

Notes

Don’t pierce the brats with a fork to keep them juicy. Use a light lager or pilsner for best flavor. For a dairy-free option, substitute butter with olive oil. Leftovers keep in the fridge for up to 4 days and can be reheated in a skillet with a splash of water or beer.

Nutrition

Keywords: bratwurst, beer-braised, onions, quick dinner, weeknight meal, one-skillet

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