Brats and Beer

Beer and bratwurst are the usual fare at local events in Germany, and the tradition is now an American crowd-pleaser too!

Brats and Beer
15 mins
by 4.5 2  people
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Bratwurst, Grilling, Pork, Sausage
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  • 4 fresh bratwursts (about 12 ounces total)
  • 1 12 ounce can beer
  • 10 whole black peppercorns
  • 1 large onion, sliced and separated into rings
  • 1 tablespoon margarine or butter
  • 1 1/2 teaspoons caraway seed
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Worcestershire sauce
  • 4 frankfurter buns, split and toasted
  • Coarse-grain brown mustard
Use a fork to prick several holes in the skin of each bratwurst. In a saucepan combine bratwursts, beer, and peppercorns. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until bratwursts are no longer pink. Drain.
Meanwhile, in a small skillet cook onion in hot margarine until tender but not brown. Add caraway seed and cook 5 minutes more. Stir in the vinegar and the Worcestershire sauce.
Grill bratwursts on an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until skins are golden, turning frequently (170 degrees F). Serve bratwursts on buns with mustard. Spoon onion mixture over bratwursts. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 362, Fat, total (g) 20, chol. (mg) 34, sat. fat (g) 6, carb. (g) 28, pro. (g) 12, sodium (mg) 585, Percent Daily Values are based on a 2,000 calorie diet
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