Oktoberfest Bratwurst in Beer with Onions (Grill or Stove Top)

Bee bratwurst with sauted onions in beer sauce is shown in a cast iron skillet over a wooden board.

Oktoberfest Bratwurst in Beer with Onions (Grill or Stove Top)

Skillet beer bratwurst simmered in a malty sauce with soft onions and thyme. Serve on a hoagie roll topped with the onions or over mashed potatoes, smothered in the beer sauce. Perfect for Oktoberfest celebrations or simply as a weeknight dinner.

5 from 9 votes

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Prep Time: 2

Cook Time: 35

Total Time: 37

Servings: - 8 servings

Calories: 510kcal

Author: Milena Perrine

Ingredients

1 tablespoon vegetable oil
24 oz brats can work out to 8 links or less, depending on the type of bratwurst you buy*
1 tablespoon butter
3 medium red or sweet onions
1 tablespoon brown sugar
1 tablespoon thyme fresh picked leaves or dried, more to garnish (optional)
1 teaspoon salt and pepper
1 teaspoon paprika or smoked paprika optional
12 oz dark malty German lager (bock, doppelbock, dunkel, Vienna lager, Oktoberfest lager)
1 cup beef stock

Instructions

Place a 10-12 inch skillet over medium-high heat stove. In about 2 minutes add the oil and brown the brats, about 1-2 minutes per side, or until they are nicely colored. Remove them from the skillet and set them aside temporarily.
Lower the heat to medium and melt the butter in the skillet. Add the onions, brown sugar, thyme, salt and pepper and paprika, stir and let cook down until onions are soft and just beginning to caramelize (about 6-8 minutes).
Pour the beer over the softened onions, stir, scrape any browned bits from the bottom of the skillet. Add the beef stock and stir. Add the brats back and make sure they are nicely submerged. Simmer until beer sauce has reduced and the brats are fully cooked (160 F). About 20-25 mins. If you used pre-cooked brats the temperature doesn't matter, just make sure the sauce has reduced.

Video

Notes

*You can use pre-cooked or uncooked brats, flavored with beer already or not, all pork or not, finely ground or coarse ground, home made or store bought.

OPTIONAL GRAVY:

If you have beer sauce left in the pan after you've used up the brats and onions you can use it to make a gravy. Heat a small sauce pan over medium heat and melt 2 tablespoon butter. Whisk in 2 tablespoon flour. Add the beer sauce from the skillet and continue to whisk. If you need to thin out the gravy add water, 1 tablespoon at a time. Taste and if needed season with salt and pepper. Use immediately.

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