Oven Braised Beer Brats

Never cooked these brats this way before, but such a winning recipe!

Oven Braised Beer Brats Recipe
Oven Braised Beer Brats Recipe
The aroma of savory bratwurst, the sweetness of onions, and the rich depth of a good beer combine to make Oven Braised Beer Brats a hearty and satisfying dish enjoyed by many, particularly in areas with strong German-American heritage. Such as in the Midwest of the United States. Originating from the German “Bratwurst,” these sausages are a popular feature at tailgates, barbecues, and Oktoberfest celebrations. The method of braising them in beer not only imparts a distinct flavor but also honors the generations-old tradition of communal dining and celebration that is closely tied to the consumption of bratwurst.
When it comes to serving Oven Braised Beer Brats, the choices are versatile and delicious. The brats can be nestled in a crusty roll with a smear of mustard, or sliced and served atop a bed of sauerkraut. As for sides, consider serving with a warm German potato salad, tangy red cabbage slaw, or simply with some roasted vegetables. The brats’ inherent richness and the beer’s malty character are also perfectly complemented by a crisp, refreshing beer, creating a classic and convivial dining experience.

Ingredients:

– 10 bratwurst sausages
– 1 large yellow onions, thinly sliced
– 48 ounces of beer (preferably a lager or ale that complements the sausages)
– 3 cloves minced garlic
– Salt and pepper to taste
– 1 tablespoon of vegetable oil

Instructions:

1. Preheat your oven to 400°F.
2. In a tin foil tray, layer onion rings and top with garlic and olive oil.
3. Add brats, pour beer over, and half-submerge in liquid. Cover with foil.
4. Bake for 30 minutes, then flip brats and bake for another 30 minutes.
5. To get the brown color, brown or grill brats to get the color. Return brats to beer mixture to keep warm.
Serve your Oven Braised Beer Brats hot with your choice of sides and enjoy the deep, comforting flavors that this simple yet fulfilling dish offers.
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