Easy Beer Brats Recipe
Y’all, I have searched the world over and have come to the conclusion that there is absolutely no way to make sausage look sexy.
I’m just keepin’ it real here. But you totally have to trust me when I tell you that you cannot go wrong with searing off some brats then tossing them in a pot with some beer for a couple of hours.
I’m not totally sure it’s completely legit to call this a recipe, so if you want to agree to simply call it a suggestion, I’m down with that. And in the spirit of keepin’ it real, this was just supposed to be beer brats with some spicy mustard and sauerkraut for the first Panthers game of the season a couple of weeks ago. I also made some beer pretzel bites and smoked gouda beer cheese to nosh on or throw at the TV.
The reality is that Lisa came over to watch the game and she decided that the smoked gouda beer cheese belonged on the brats and on the pretzels, so here we are. We have some ugly, yet delicious beer brats topped not only with spicy mustard and sauerkraut as originally planned, but then made extra over the top ridiculous with beer cheese splattered all over them.
Yes, I said splattered. Just keepin’ it real.
- 1 package of fresh uncooked brats style sausages
- 2 bottles or cans of good craft beer
- 1 jar or package of prepared sauerkraut
- Hot dog buns or hoagie rolls for serving
- Dijon mustard for serving
- Beer cheese for serving
- Heat a large skillet on high until hot
- Add brats and sear on all sides - rotate them every 2 minutes or so
- Transfer brats to a Dutch oven, add beer, bring to a boil, cover and reduce heat to a low simmer
- Cook covered for 2 1/2 - 3 hours
- Heat sauerkraut in a sauce pan
- Serve with sauerkraut, Dijon and beer cheese
- I found fresh uncooked brats with the other sausages in the fresh meat department of the grocery store
- Do this right and serve it with some homemade Smoked Gouda Beer Cheese
- I made these brats several times and used two of Seirra Nevada’s beers. I did one batch in Otra Vez, which is a gose and I find a bit on the salty side, so it was a great match. The other I cooked in Nooner, which is a pilsner and both were great.
- I recommend that you start with one can/bottle and then add the other if needed. You want to be sure that the brats stay covered.