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Beer braised bratwurst with caramelized onions in a cast iron skillet, glossy amber sauce and thyme

Beer Braised Bratwurst with Caramelized Onions

Bratwurst browned and braised in lager with deeply caramelized onions, all in one skillet in about 40 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 links (about 600 g total) fresh bratwurst sausages uncooked, not pre-cooked
  • 2 large (about 500 g) yellow onions, thinly sliced half-moon slices, about 5 mm thick
  • 2 tbsp unsalted butter
  • 1 tbsp neutral oil (vegetable or canola) for searing the sausages
  • 355 ml (1 bottle / 12 oz) lager or amber ale avoid heavily hopped IPAs
  • 1 tbsp whole grain or spicy brown mustard stirred in at the end
  • 0.5 tsp brown sugar optional, helps deepen onion color
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper, freshly ground
  • 3 fresh thyme sprigs optional, discard before serving
  • 3 garlic cloves, thinly sliced

Method
 

Caramelize the Onions
  1. Melt butter in a 12-inch skillet over medium heat. Add the sliced onions and a pinch of salt. Stir to coat.
  2. Reduce heat to medium-low. Cook the onions, stirring every 4-5 minutes, for 30-35 minutes until they are golden, jammy, and reduced to roughly a quarter of their original volume. If they start sticking, add a tablespoon of water and scrape the bottom.
  3. Stir in the garlic and optional brown sugar during the last 5 minutes of onion cooking. Cook until the garlic is soft and fragrant, about 2 minutes. Transfer onions to a bowl and set aside.
Sear the Bratwurst
  1. Wipe the skillet clean. Add the neutral oil and heat over medium-high until shimmering.
  2. Add the bratwurst in a single layer. Sear for 3-4 minutes per side until deeply browned on at least two sides. Do not pierce the casings. Remove the sausages and set aside.
Braise
  1. With the pan still hot, pour in the beer and scrape up all the browned bits from the bottom using a wooden spoon. This fond is the base of your sauce.
  2. Return the caramelized onions to the skillet and nestle the bratwurst on top. Add the thyme sprigs if using. Bring to a gentle simmer.
  3. Reduce heat to medium-low, cover loosely with a lid or foil, and braise for 15-18 minutes, turning the sausages once halfway, until they reach an internal temperature of 160 F / 71 C.
  4. Remove the lid, increase heat to medium, and simmer uncovered for 3-4 minutes until the liquid reduces and thickens slightly around the onions.
  5. Remove from heat. Discard the thyme sprigs. Stir the mustard into the onion sauce and season with black pepper. Taste and adjust salt. Serve immediately.

Notes

For the deepest flavor, use a Märzen-style lager or a malt-forward amber ale. The braising liquid should stay at a lazy simmer, not a rolling boil, or the casings may split.