FAQs
What kind of beer works best?
A lighter beer, such as a pilsner or lager, complements the dish without overpowering the onions. If you prefer not to cook with beer, use beef broth or a non-alcoholic variety.
Can I use other sausages?
Yes. Italian, chicken, or turkey sausages work well—just adjust cooking times if needed.
How should I serve them?
Serve with mashed potatoes, roasted vegetables, or on a soft roll topped with onions and mustard.
Can I make this ahead?
Yes. Reheat gently in the oven or skillet before serving—the flavors deepen with time.
Ingredients
- 6 bratwurst sausages
- 2 large yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz beer (pilsner or lager)
- 1 cup beef broth
- 1 tbsp Dijon mustard
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil and butter over medium heat.
- Add onions and cook, stirring occasionally, for 20–25 minutes until golden and soft.
- Stir in garlic and cook for 1–2 minutes.
- Nestle bratwursts among the onions. Pour in beer and beef broth.
- Stir in Dijon mustard; season with salt and pepper.
- Bring to a light simmer, then transfer skillet to oven.
- Bake uncovered for 30–40 minutes, until brats are fully cooked.
- Spoon onions over brats, garnish with parsley, and serve hot.
Notes:
- No beer? Use extra beef broth instead.
- For a hint of spice, add crushed red pepper or hot sauce.
- Red onions will give a sharper taste, while sweet onions mellow the flavor.
- Great served with sauerkraut, mustard, or over mashed potatoes.
This oven-braised bratwurst recipe is proof that simple ingredients can create big flavor. Tender onions, juicy sausages, and a savory sauce make this an easy go-to meal that’s perfect for both weeknights and special occasions.
“One bite, and this will be your new comfort food favorite.”