Bratwurst simmered in beer with deeply caramelized onions, finished with whole-grain mustard; savory, rich, and tangy.
Caramelizing onions low and slow (15–20 minutes) builds deep sweetness; do not rush over high heat. Pierce bratwurst skin lightly before searing to prevent bursting and allow fat to render.
Make ahead: braise bratwurst and onions up to 1 day ahead; reheat gently before serving. Beer choice matters: lager or pilsner adds clean, slightly sweet notes; avoid hoppy IPAs that can turn bitter.
Ingredients
Scale
Measurement units
- 8 links bratwurst sausages (about 2 lbs; uncooked)
- 3 medium yellow onions
- 12 fl oz lager or pilsner beer (one 12 oz bottle or can)
- 1 cup beef broth
- 3 tbsp whole-grain mustard
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 3 cloves garlic cloves
- 2 leaves bay leaves
- 2 sprigs fresh thyme
- salt (to taste)
- black pepper (to taste)
- 4 rolls crusty bread or rolls (for serving, optional)
Ingredients
Scale
Measurement units
- 8 links bratwurst sausages (about 2 lbs; uncooked)
- 3 medium yellow onions
- 12 fl oz lager or pilsner beer (one 12 oz bottle or can)
- 1 cup beef broth
- 3 tbsp whole-grain mustard
- 2 tbsp butter (divided)
- 1 tbsp olive oil
- 3 cloves garlic cloves
- 2 leaves bay leaves
- 2 sprigs fresh thyme
- salt (to taste)
- black pepper (to taste)
- 4 rolls crusty bread or rolls (for serving, optional)
Instructions
Prepare the onions
Slice 3 medium yellow onions into 1/4-inch rings, separating layers.
Caramelize the onions
Melt butter (1 tablespoon) with olive oil (1 tablespoon) in a large skillet over medium heat.
Add the sliced onions and stir to coat evenly.
Cook, stirring occasionally, until onions are deep golden brown and very soft, 15–20 minutes.
Season with salt and pepper to taste; transfer to a plate and set aside.
Equipment: large skillet or Dutch oven
Sear the bratwurst
Return the skillet to medium-high heat. Working in batches if needed, add 8 bratwurst links and sear until browned on all sides, about 8–10 minutes total.
Transfer bratwurst to a plate.
Equipment: large skillet or Dutch oven
Build the braising liquid
Reduce heat to medium. Add 3 minced garlic cloves (3 cloves) to the skillet and cook until fragrant, about 1 minute.
Pour in 12 fl oz beer, scraping up any browned bits from the bottom of the pan.
Add beef broth (1 cup), bay leaves, and 2 sprigs fresh thyme (2 sprigs).
Equipment: large skillet or Dutch oven
Braise the bratwurst
Return the bratwurst to the skillet, nestling them into the liquid. Bring to a simmer.
Reduce heat to medium-low and simmer, uncovered, for 15–20 minutes until bratwurst are cooked through (internal temperature 160°F).
Equipment: large skillet or Dutch oven
Finish and serve
Remove from heat. Stir in 3 tbsp whole-grain mustard and the remaining 1 tbsp butter until melted and combined.
Return the caramelized onions to the skillet and gently fold to combine.
Discard bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.
Serve bratwurst with caramelized onions and braising liquid spooned over, optionally in crusty rolls.
Equipment: large skillet or Dutch oven, wooden spoon or silicone spatula
Before you cook
Cook notes
- • Caramelizing onions low and slow (15–20 minutes) builds deep sweetness; do not rush over high heat.
- • Pierce bratwurst skin lightly before searing to prevent bursting and allow fat to render.
- • Beer choice matters: lager or pilsner adds clean, slightly sweet notes; avoid hoppy IPAs that can turn bitter.
- • Bratwurst are done when internal temperature reaches 160°F or juices run clear.
- • Whole-grain mustard adds texture and tang; stir in at the end to preserve its sharpness.
- • Make ahead: braise bratwurst and onions up to 1 day ahead; reheat gently before serving.
- • Serve in crusty rolls with extra mustard on the side for a traditional German-style presentation.
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