Description
Juicy cast iron beer brats simmered with onions, peppers, garlic, and spices, then seared until golden and crisp. This easy stovetop method shows you the best beer for brats and delivers big, cozy comfort food flavor without needing a grill.
Ingredients
Scale
- 8 cheddar bacon bratwursts
- 24 oz beer (lager, amber ale, dark ale, or stout)
- 1 teaspoon granulated garlic or 1 tablespoon fresh minced garlic
- 4 oz yellow onion, diced
- 4 oz bell pepper, diced
- 1 teaspoon salt
- 1 tablespoon whole peppercorns
- Optional: bratwurst buns
- Optional: thinly sliced onions
- Optional: yellow mustard
- Optional: chopped cilantro
- Optional: sauerkraut
Instructions
- Add beer, garlic, salt, diced onion, bell pepper, and peppercorns to a Dutch oven or deep skillet. Bring to a boil.
- Add the bratwursts to the liquid.
- Bring back to a boil, reduce to a simmer, cover, and cook for 30 minutes.
- Reserve 1/4 cup of the liquid and discard the rest.
- Heat a cast iron skillet over medium-high heat.
- Sear the brats on all sides, adding the reserved liquid gradually to glaze and deepen the color.
- Remove from heat and rest for 3 to 5 minutes.
- Serve in buns with your favorite toppings.
Notes
A 12 inch cast iron skillet or any 3 quart Dutch oven works well. Simmering first keeps the brats juicy and prevents splitting. Resting helps seal in the juices, especially when cutting.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 bratwursts
- Calories: 520
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 44 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 110 mg